Lemon Garlic Herb Grilled Salmon (Printable Version)
Crispy skin salmon fillets marinated in fresh lemon, garlic, and aromatic herbs, seared to golden perfection in a skillet.
# Ingredient List:
→ Salmon
01 - 4 (6 oz) skin-on salmon fillets
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Cooking and Garnish
11 - 1 tablespoon olive oil
12 - Lemon wedges, for serving
13 - Additional fresh herbs, for garnish
# How to Make It:
01 - In a small bowl, whisk together 2 tablespoons olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, dill, thyme leaves, salt, and black pepper until well combined.
02 - Pat the salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over the top, turning to coat evenly. Marinate for at least 10 minutes, or up to 30 minutes in the refrigerator for deeper flavor penetration.
03 - Heat 1 tablespoon olive oil in a large skillet, preferably cast iron or nonstick, over medium-high heat until the oil shimmers.
04 - Remove salmon from the marinade, letting excess drip off. Place fillets skin-side down in the hot skillet. Cook for 4 to 5 minutes until the skin turns crispy and the salmon releases easily from the pan.
05 - Flip the salmon fillets carefully and cook for another 3 to 4 minutes, until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
06 - Transfer the salmon to serving plates. Garnish with additional fresh herbs and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- The marinade comes together in about two minutes with pantry staples and whatever fresh herbs you have hanging around.
- That golden crispy skin is restaurant quality without any fussy techniques involved.
- It feels fancy enough for guests but honest enough for a tired Wednesday.
02 -
- Do not marinate longer than thirty minutes because the acid in lemon juice will start curing the fish and the texture turns mushy.
- Pressing the fillets gently into the pan when they first go in ensures the skin crisps evenly instead of buckling.
03 -
- Take the salmon out of the refrigerator fifteen minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- The number one secret to crispy skin is making sure the fillets are bone dry before they ever touch the pan, so do not rush the paper towel step.