Lemon Grilled Salmon for Winter Meals
This vibrant Lemon Grilled Salmon brings sunshine to cold winter nights with its perfect balance of bright citrus and rich, flaky fish. A simple garlic-herb marinade transforms into a caramelized glaze on the grill, creating restaurant-quality flavor in under 30 minutes.
Equipment
- Grill (gas/charcoal) or grill pan
- Tongs or fish spatula
- Basting brush
- Meat thermometer
- Small mixing bowl
Ingredients
- 4 (6-oz) salmon fillets, skin-on
- 2 lemons (1 juiced + zested, 1 sliced for garnish)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh thyme or dill, chopped
- 1 tsp honey (optional)
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
Prep Salmon:
- Pat fillets dry with paper towels.Season both sides with salt and pepper.
Make Marinade:
- In a bowl, whisk lemon zest, juice, olive oil, garlic, herbs, and honey (if using).Reserve 2 tbsp marinade for basting.
Grill:
- Preheat grill to medium-high (400°F).Grill salmon skin-side down for 4-5 minutes until skin crisps.Flip, baste with reserved marinade, cook 2-3 more minutes until internal temp reaches 125°F.
Serve:
- Rest 5 minutes before serving with lemon slices.
Notes
- For extra flavor: Add ½ tsp smoked paprika to marinade.
- No grill? Broil on high for 6-8 minutes.
- Storage: Keep leftovers in fridge up to 2 days. Reheat gently in 275°F oven.
- Serving tip: Pair with roasted Brussels sprouts or wild rice pilaf.