Ingredients:

  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 salmon fillets (6 oz each), skin-on
  • 8 lemon slices

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, dill, parsley, salt, and pepper until emulsified.
  2. Pat the salmon fillets dry with paper towels. Coat the fillets generously with the marinade and let them sit at room temperature for 10–15 minutes.
  3. Preheat your grill to medium-high heat (about 400°F / 200°C). Clean and lightly oil the grates.
  4. Place the salmon fillets skin-side down. Press down lightly for 5 seconds to ensure contact. Grill for 4–5 minutes without moving them until a mahogany-colored crust forms.
  5. Flip the fillets using tongs and grill for another 3–5 minutes until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).
  6. In the final 2 minutes of cooking, place lemon slices directly on the grill grates next to the fish to caramelize.
  7. Remove the fish from the grill and let it rest for 3 minutes to allow the juices to redistribute before serving.