Ingredients
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4 salmon fillets
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3 tablespoons olive oil
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Juice of 2 lemons
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Zest of 1 lemon
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3 garlic cloves, minced
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1 tablespoon fresh parsley, chopped
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1 tablespoon fresh dill, chopped
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: lemon slices for garnish
Instructions
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In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, salt, and pepper. Whisk until well mixed.
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Place salmon fillets in a shallow dish or resealable bag. Pour marinade over fillets, coating each one fully.
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Refrigerate and let marinate for 30 minutes to 2 hours.
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Preheat grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.
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Place salmon skin-side down on the grill. Cook for 4–5 minutes per side, turning only once.
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Check for doneness—fish should flake easily with a fork and have an internal temperature of 60°C (140°F).
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Remove from heat and rest for 2 minutes. Garnish with lemon slices and serve hot.
Notes
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Use fresh herbs for the best flavor.
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Avoid marinating too long to prevent the fish from becoming mushy.
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For oven cooking, bake at 200°C (400°F) for 12–15 minutes.
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Works well with other fish like trout or cod.
- Prep Time: 10 minutes
- Cook Time: 10 minutes