GRILLED LEMON HERB SALMON

GRILLED LEMON HERB SALMON

Grilled Lemon Herb Salmon is a beautifully simple yet flavourful dish that highlights the natural richness of salmon. This dish is infused with the freshness of lemon juice, the earthiness of thyme, a healthy touch of olive oil and the light kick of black pepper. This recipe is made with only five clean ingredients and is ready in minutes. It’s ideal for weeknight dinners, summer grilling or a nourishing lunch. Grilling enhances the natural oils in the salmon, creating a succulent texture with a slightly crisp exterior. This dish is naturally gluten-free, low-carb and high in protein. Perfect on its own or paired with grilled vegetables or salad, this salmon recipe delivers bold Mediterranean-inspired flavour in every bite, offering a delicious and satisfying meal with minimal effort.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Keto

DISH TYPE

Protein Shakes

INGREDIENTS

Here is a list of ingredients for Grilled Lemon Herb Salmon:

• 1 small salmon fillet

• ½ teaspoon olive oil

• ½ teaspoon lemon juice

• ¼ teaspoon dried thyme

• ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 640.7 kcal

• Carbohydrates: 0.8 g

• Saturated Fat: 9.4 g

• Protein: 60.7 g

• Fat: 42.1 g

• Fiber: 0.3  g

• Vitamin D: 32.7  mg

• Cholesterol: 163.4 mg

• Sugar: 0.1 g

• Sodium: 175.6 mg

• Potassium: 1092.4 mg

• Iron: 1.4 mg

• Calcium: 34.8 mg

PREPARATION

• Preheat Grill: Heat your grill to medium-high flame (around 190–200°C) and lightly oil the grate.

• Prepare Salmon: Pat the salmon fillet dry using paper towels to remove excess moisture.

• Season The Fillet: In a small bowl, mix olive oil, lemon juice, thyme and black pepper. Brush the mixture evenly over the salmon.

• Grill The Salmon: Place the salmon skin-side down on the preheated grill. Grill for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork.

• Rest And Serve: Remove from the grill and let it rest for 2 minutes before serving to allow juices to redistribute.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Pat Dry The Salmon: Removing moisture from the surface ensures a better sear and prevents sticking.

• Use A Fish Spatula: A thin, flexible spatula makes flipping the salmon easier without tearing it.

• Check For Doneness: The salmon is done when it flakes easily with a fork and is opaque throughout.

• Grill Skin Side First: This helps to hold the fillet together and protects the flesh from drying out.

• Let It Rest: After grilling, allow a few minutes of rest time to keep the salmon moist and tender.

VARIATIONS

• Add Garlic: Mix in a pinch of garlic powder or minced garlic to enhance the flavour.

• Citrus Twist: Substitute lemon juice with orange or lime juice for a different citrus note.

• Fresh Herbs: Replace dried thyme with fresh rosemary, dill or parsley.

• Spicy Version: Add a pinch of cayenne or chilli flakes for some heat.

• Butter Baste: Swap olive oil for a quick butter baste for a richer flavour.

PREPPING AND STORAGE

• Fridge Storage: Cool the grilled salmon completely, then store it in an airtight container in the fridge for up to 2 days.

• Freezing Tips: Freeze the cooled, grilled salmon wrapped tightly in foil or freezer paper for up to 1 month.

• Reheat Gently: Reheat using a medium-power microwave or pan over low heat to preserve texture.