Ingredients:

  • 4 (6-ounce) salmon fillets (wild-caught or farmed)
  • ¼ cup (60ml) olive oil
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (for serving)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Place the salmon fillets in a shallow dish, pour the marinade over the fillets, ensuring they are well-coated. Refrigerate for 15-30 minutes.
  3. Preheat the grill to medium-high heat (about 375°F/190°C).
  4. Remove the salmon from the marinade and discard the marinade. Place the salmon skin-side down on the grill.
  5. Cook for 5-6 minutes, then carefully flip the fillets using tongs.
  6. Continue grilling for another 3-4 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  7. Remove from the grill and allow to rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges.