Grilled Salmon and Lemons with Herbs

Grilled Salmon and Lemons with Herbs

Serves 8

Any leftover salmon is great in green salads, pasta salads, omelets or sandwiches.

  • 4 teaspoons extra-virgin olive oil, plus more for the grill
  • 1 (2 1/2-pound) skin-on side of salmon, pin bones removed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 4 lemons, halved
  • 2 tablespoons mixed chopped herbs such as tarragon, marjoram, thyme and parsley
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Oil grill grates, then preheat grill to medium-high heat. Meanwhile, brush salmon all over with oil and sprinkle with salt and pepper. Arrange salmon on grill, skin-side down and cook, gently flipping once, until golden brown on both sides and cooked to desired doneness, up to about 15 minutes total. To flip the salmon, use two large spatulas. Or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.

Meanwhile, arrange lemons on grill, cut-sides down and grill until deep golden brown and fragrant, 5 to 7 minutes. When done, carefully transfer salmon to a large platter, scatter herbs over the top and serve with lemons on the side for squeezing.

Nutritional Info: 
Per Serving:250 calories (110 from fat), 13g total fat, 2g saturated fat, 90mg cholesterol, 220mg sodium, 0g carbohydrate (0g dietary fiber, 0g sugar), 32g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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