Grilled Lemon Herb Salmon (Printable)

Juicy salmon paired with lemon, herbs, asparagus, and cherry tomatoes for a vibrant meal.

# What You Need:

→ Fish & Marinade

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus, approximately 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper

# How To Make It:

01 - Combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small mixing bowl.
02 - Pat salmon fillets dry with paper towels and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat all surfaces evenly. Marinate for 10 to 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat, approximately 400 to 450 degrees Fahrenheit.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a large bowl until evenly coated.
05 - Place seasoned asparagus and cherry tomatoes on grill using a grill basket or aluminum foil if needed. Grill for 5 to 7 minutes, turning once halfway through, until asparagus is tender and tomato skins begin to blister. Transfer to a serving plate.
06 - Place marinated salmon fillets on grill skin-side down if applicable. Grill for 3 to 5 minutes per side depending on thickness, until flesh is opaque and flakes easily with a fork.
07 - Arrange grilled salmon fillets on serving plates alongside grilled asparagus and cherry tomatoes. Garnish with fresh herbs and lemon wedges as desired.

# Expert Suggestions:

01 -
  • Tastes like restaurant food but comes together faster than ordering takeout.
  • The lemon and herb marinade makes the salmon buttery and impossibly flavorful without dairy.
  • Everything cooks at once on one grill, which means fewer dishes and more time enjoying your meal.
02 -
  • Don't skip drying the salmon before it hits the grill—wet fish sticks and steams instead of developing that golden crust you're after.
  • Marinating at room temperature for just 10 to 15 minutes is plenty; longer than that and the acid from the lemon starts to cook the fish before it touches the heat.
03 -
  • Pat your salmon fillets completely dry before grilling—this single step is why yours will look and taste restaurant-quality.
  • Let the grill do the work; don't flip too early or fidget with the fish, or you'll lose the gorgeous crust that keeps everything moist inside.
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