Catching Up Before We Get Cooking
Alright, pull up a chair, because I have to tell you how many times this Lemon Garlic Grilled Salmon has saved my skin on a weeknight. There was this one time—honestly, I’d completely forgotten my sister was coming over for dinner (classic me), and I just had salmon fillets in the fridge, plus a couple of lemons rolling around in the crisper. Somehow, this recipe turned my panic into a little backyard feast. Even my neighbor popped his head over the fence and asked what smelled so good. I guess a lemony, garlicky cloud wafting over is hard to ignore. Long story short, this dish is now a steady regular in my recipe rotation. And yes, sometimes I burn the edges, but I sort of like it that way.
Why You'll Love This (Or At Least, Why I Do)
I whip this up when I want to look way more put-together than I actually am. My kids gobble it up (and they’re suspicious of anything green, so that’s saying something). It’s fast—like, genuinely fast, not one of those pretend 30-minute meals that actually takes an hour. I used to overthink marinating, but now I just throw it together and let the magic happen while I tidy up or chase down a runaway sock. If you’re the type who usually avoids grilling because it feels like some mystical art, trust me, this one’s pretty forgiving. Even if you wander off for a minute (not that I’ve ever done that…), it’ll still taste amazing.
What Goes In—Ingredients (and Some Shortcuts)
- 4 salmon fillets (about 150-180g each)—I usually grab Atlantic salmon, but steelhead trout is a sneaky good swap if that's all you find. Wild-caught is supposed to be better, but sometimes the price—ouch.
- 2 lemons—One for juice, one for slices. I’ve also used bottled lemon juice in a pinch, but it’s not quite the same; still works, though.
- 3 garlic cloves, minced—If I’m feeling lazy, garlic powder (about 1 tsp) does the trick. My grandma swore by it. Who am I to argue?
- 2 tablespoons olive oil—Honestly, any neutral oil works, but olive gives the best flavor.
- 1 teaspoon salt (or just a generous few pinches—I rarely measure, let’s be honest)
- Black pepper—To taste. I love loads; my kids, not so much.
- Fresh parsley (optional, for garnish)—I forget half the time, but it does look pretty.
How To Make It (Don’t Stress the Details)
- Pat your salmon dry and lay the fillets skin-side down on a plate or tray. (I always mumble something about “less soggy fish” while doing this.)
- Zest one lemon (a little bit goes a long way), then juice it over a small bowl. Add in the minced garlic, olive oil, salt, and a bunch of black pepper. Stir it up; it’ll look like a weird little slurry. That’s normal.
- Pour this lemon-garlic mix over the salmon fillets. Use your hands, if you’re brave, or a spoon. Squish the marinade on top—get messy. Let this sit for at least 15 minutes. I’ve left it for an hour while answering emails, and it only gets better.
- Meanwhile, heat up your grill to medium-high. If you don’t have a grill, a grill pan or even a regular skillet works (see my note on creative tools below).
- Once hot, brush the grates with a bit of oil—or, actually, sometimes I just lay down a sheet of foil if I’m feeling lazy. Place the salmon skin-side down. Grill for about 4-5 minutes. Don’t fuss too much—just peek underneath at the 4 min mark to check it’s not sticking like glue.
- Flip gently (I use a wide spatula—awkwardly, sometimes), and put a few lemon slices on top. Grill for another 2-4 minutes, depending on how thick your fillets are. I like mine just a smidge underdone in the middle.
- Take the salmon off the grill (don’t panic if it flakes apart a little), and let it rest for a couple of minutes. That’s when I usually sneak a bite off the end. Quality control!
- Scatter fresh parsley over if you remembered to buy it, and serve with any extra lemon wedges.
Notes from My Messy Kitchen
- I used to marinate overnight—honestly, more than an hour or two makes the fish go a little mushy. Lesson learned.
- If your fish sticks, just use foil next time. Or, if you’re brave, scrape and pretend it’s intentional “crispy bits.”
- Some days, I just use pre-minced garlic. It’s not the end of the world. Don’t let anyone guilt you for that shortcut.
If You Want to Mix It Up (Or... Maybe Not)
- I swapped the lemon for lime once. It was fun, but actually, I think it was a bit too sharp for me. Maybe you’ll love it!
- Added honey to the marinade—about a teaspoon—for a little sweet tang. Actually, that’s pretty good with grilled pineapple on the side.
- Once tried a soy sauce version. Did not pair well with the lemon. We all agreed to never speak of it again.
Equipment You’ll Need (Or Improvise Like Me)
- A grill (gas, charcoal, or electric—whatever you’ve got). But if you’re in an apartment, a grill pan works fine. One time, I even used my oven’s broiler on a rainy day; just keep an eye on it!
- Spatula—A big one helps, but two regular kitchen spatulas do the job (awkwardly, but it works).
- Small bowl for the marinade. Or a mug. I’ve definitely used a mug.
What About Leftovers? (If You Have Any...)
Supposedly, this salmon keeps in the fridge for about 2 days, tightly wrapped. But honestly, it never lasts more than a day in my house. I once tried reheating it and, well, let’s just say salmon for breakfast is not as weird as it sounds. Or eat it cold, flaked into a salad—so good.
How I Like to Serve It (Just a Suggestion)
Most times, we pile the grilled salmon on a big platter and everyone just grabs a piece. I usually toss together a simple salad (rocket and cherry tomatoes, dash of balsamic), and if I’m feeling ambitious, some roasted potatoes. Oh, and for special occasions, I steal this chimichurri salad recipe from Smitten Kitchen. Works a treat.
Hard-Won Pro Tips (Learnt the Hard Way)
- Don’t rush the preheating. I once plopped salmon onto a cold grill—ended up with stuck fish and ruined dinner (and a lot of scraping).
- Don’t over-marinate. I know I said it already, but it really turns to mush after a few hours.
- Actually, I find it works better if you don’t flip too early. The skin will peel off if you try to turn it before it’s really ready.
FAQ—Questions Folks Actually Ask Me
- Can I use frozen salmon? Yup, just thaw it overnight or chuck it in some cold water for a bit (don’t use the microwave, though, unless you like weirdly cooked edges).
- Do I need to remove the skin? Not at all—it helps keep things together. I actually prefer it crispy, but if you hate it, just peel it off after grilling.
- What if I don’t have a grill? As mentioned, a hot skillet or broiler works. The smoky flavor is less, but still pretty tasty.
- Is this recipe gluten-free? Sure is, unless your marinade gets fancy. Always check your labels, though. Little things sneak in sometimes.
- Any sides you love with this? Besides salad, honestly, sometimes I just serve it with crusty bread and call it a day. Oh, and this lemony herbed rice from Bon Appétit is next-level. Probably makes the meal.
That’s about all I’ve got—unless you want to hear my rant about how my barbecue always runs out of gas at the worst time. But, that’s a story for another day.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
-
1In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper.
-
2Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 10 minutes.
-
3Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
-
4Grill the salmon fillets skin-side down for 5-6 minutes. Flip and grill for another 5-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
-
5Remove the salmon from the grill. Garnish with fresh parsley and serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!