Ingredients:

  • 1.5 lbs (680g) Salmon fillets, skin on or off, about 1 inch (2.5cm) thick
  • 4 tablespoons (60ml) Olive oil, extra virgin
  • 4 tablespoons (60ml) Lemon juice, freshly squeezed (about 2 medium lemons)
  • 2 tablespoons (30ml) Lemon zest, finely grated (from about 2 medium lemons)
  • 2 cloves Garlic, minced
  • 1 tablespoon (15ml) Fresh dill, chopped
  • 1 tablespoon (15ml) Fresh parsley, chopped
  • 1 teaspoon (5ml) Dried oregano
  • ½ teaspoon (2.5ml) Salt
  • ¼ teaspoon (1.25ml) Black pepper, freshly ground
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, oregano, salt, and pepper until well combined.
  2. Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each piece is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). If using a grill pan, preheat it over medium-high heat on the stovetop. Ensure the grill grates are clean and lightly oiled to prevent sticking.
  4. Remove the salmon from the marinade and discard the marinade. Place the salmon fillets, skin-side down (if using skin-on fillets), directly onto the preheated grill grates.
  5. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. If using an instant-read thermometer, the internal temperature should reach 145°F (63°C). (Note: cooking time will vary based on the thickness of your fillets and your grill's heat. Watch carefully and adjust cooking time as needed.)
  6. Carefully remove the salmon from the grill and serve immediately with lemon wedges (optional) and your favorite sides.