Grilled Lemon Herb Salmon (Printable)

Juicy salmon fillets grilled with lemon, herbs, asparagus, and cherry tomatoes for a vibrant dish.

# What you 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 1/2 teaspoon dried thyme
09 - 1/2 teaspoon sea salt
10 - 1/4 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 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# How to make it:

01 - In a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and black pepper. Whisk until well blended.
02 - Pat salmon fillets dry with paper towels and place in a shallow dish or zip-top bag. Pour the prepared marinade over the salmon, turning to coat all surfaces evenly. Marinate for 10 to 15 minutes at room temperature.
03 - Preheat the grill or grill pan to medium-high heat, approximately 400°F to 450°F. Allow 5 to 10 minutes for proper heating.
04 - While the salmon marinates, toss asparagus and halved cherry tomatoes in a bowl with 1 tablespoon olive oil, salt, and pepper until evenly coated.
05 - Place asparagus and cherry tomatoes on the preheated grill using a grill basket or aluminum foil if needed. Grill for 5 to 7 minutes, turning once halfway through, until asparagus is tender and tomatoes are blistered. Transfer to a serving plate.
06 - Place marinated salmon fillets on the grill skin-side down if applicable. Grill for 3 to 5 minutes per side depending on thickness, until the salmon is just opaque and flakes easily with a fork. Avoid overcooking.
07 - Arrange grilled salmon fillets on plates with the asparagus and cherry tomatoes. Garnish with additional fresh herbs and lemon wedges if desired. Serve immediately while warm.

# Helpful Hints:

01 -
  • The entire meal comes together in 30 minutes, which means weeknight dinner that tastes like you tried.
  • Those charred cherry tomatoes burst with concentrated sweetness and balance the bright lemon perfectly.
  • You'll look at grilled asparagus differently after tasting it with crispy edges and tender centers.
  • The marinade is so simple you'll wonder why you ever bought bottled dressings.
02 -
  • Don't skip the drying step for the salmon, that moisture is the enemy of a proper sear and keeps the skin from getting crispy.
  • The grill temperature matters more than exact timing because a hotter grill means faster cooking and a better crust on everything.
  • Cherry tomatoes can go from perfectly charred to burst open and mushy in seconds, so watch them carefully and pull them off slightly early if needed.
03 -
  • Invest in a good instant-read thermometer, salmon is done when it reaches 54°C (130°F) internally, but learning to judge by feel takes practice and mistakes.
  • If your salmon fillets are particularly thick, tent them loosely with foil after flipping to finish cooking gently without overcooking the exterior.
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