Grilled Lemon Herb Salmon (Print Version)

Savory salmon fillets grilled with lemon, herbs, asparagus, and cherry tomatoes for a quick dinner.

# What You’ll 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 ½ teaspoon dried
09 - ½ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus, about 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - ½ teaspoon sea salt
15 - ¼ teaspoon black pepper

# How to Make It:

01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
02 - Pat salmon fillets dry with paper towels and place in a shallow dish or zip-top bag. Pour the herb marinade over the salmon, turning to coat evenly. Allow to marinate for 10 to 15 minutes at room temperature.
03 - Heat grill or grill pan to medium-high temperature until hot.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl.
05 - Place asparagus and cherry tomatoes on the grill using a grill basket or aluminum foil if needed. Grill for 5 to 7 minutes, turning once, until asparagus is tender and tomatoes are blistered. Transfer to a serving plate.
06 - Place salmon fillets on the grill skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until salmon is just opaque and flakes easily with a fork.
07 - Arrange grilled salmon with asparagus and cherry tomatoes on serving plates. Garnish with fresh herbs and lemon wedges if desired.

# Additional Tips::

01 -
  • The salmon comes out impossibly juicy inside with a subtle char that tastes like you've been grilling for years.
  • Everything cooks at the same time, so you're actually done in 30 minutes, not the two hours you'd spend fussing in the kitchen.
  • It feels fancy enough to serve guests but casual enough to throw together on a Tuesday when you're tired.
02 -
  • Don't skip patting the salmon dry—I learned this the hard way when my fillets steamed instead of seared, and the difference between that soggy outcome and a gorgeous crust is literally a paper towel.
  • The moment the salmon looks opaque all the way through is actually the moment you should take it off the grill; one more minute and it goes from tender to mealy, so trust the fork test.
03 -
  • Invest in a good pair of fish tweezers if your salmon has small bones; pulling them out before plating takes 30 seconds and makes eating infinitely more pleasant.
  • If your grill sticks, brush it with oil before heating—and yes, oil the grill, not the salmon, because it'll burn off before the fish hits the grate.
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