Citrus Herb Grilled Salmon
Highlighted under: Light & Fresh
We were having a warm evening and I wanted something light yet satisfying for dinner. This Citrus Herb Grilled Salmon came to mind, especially since my fridge was stocked with fresh herbs and some oranges I needed to use up. I’m estimating the whole thing runs about $12-15, which doesn't break the bank for a nice meal. Honestly, my partner said it tasted better than our favorite restaurant's version, which was a nice ego boost for me! I love how easy it is to prepare and it makes dinner feel a bit special without too much fuss.
The Best Part
- Super quick to make for a weeknight dinner
- You probably have most ingredients on hand
- Stays juicy and flavorful on the grill
The Secret to This Citrus Herb Grilled Salmon
The secret to really great grilled salmon starts with the marinade. The combination of orange juice and lemon juice not only enhances the flavor but also helps keep the fish moist on the grill. I find that letting it sit for more than just 10 minutes really allows the herbs to infuse into the salmon, so if you can plan ahead, go for 30 minutes if possible.
When grilling, I recommend using a fish spatula. It's wider and makes flipping the salmon a little less stressful. And don’t rush the cooking; those 4-5 minutes per side really matter. If you’re not sure it’s done, it’s better to pull it off the heat a bit early. Salmon continues cooking after you take it off the grill.
Ingredients
Gather these simple ingredients:
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 oranges, juiced
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
These will make for a tasty and bright dish!
Instructions
Follow these simple steps to cook it up:
Prep the Marinade
In a medium bowl, combine the orange juice, lemon juice, parsley, dill, garlic, and olive oil. Give it a good whisk. I usually add a pinch of salt and pepper here, but feel free to adjust according to your taste.
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Use a spoon to make sure they’re nicely coated. Let them sit while you heat up the grill, at least 10 minutes, but longer is fine if you have the time.
Heat the Grill
Preheat your grill to medium-high heat. You want it hot enough so that the salmon sizzles when you place it on. You can also brush the grill grates with a bit of oil to stop anything from sticking, especially if it’s your first time using the grill this season.
Grill the Salmon
Carefully place the salmon fillets on the grill skin side down (if they have skin). Grill for about 4-5 minutes per side. Keep an eye on them because salmon can cook quickly and you want it tender but not overdone. You'll know it's ready when it flakes easily with a fork.
Serve and Enjoy
Once done, transfer the salmon to a plate. You can pour any leftover marinade over it for added zest, but only if it hasn't touched the raw fish. Serve it up with your favorite sides and enjoy that bright citrus flavor!
That's it! Simple and delicious!
What to Serve with Citrus Herb Grilled Salmon
I love serving this salmon with a fresh salad, maybe something with mixed greens, cherry tomatoes, and a light vinaigrette. It pairs really nicely with the citrus marinade. If you're feeling a bit heartier, some grilled asparagus or roasted potatoes could round out the meal beautifully.
Honestly, if you have quinoa or couscous in your pantry, tossing that in with some of the marinade for added flavor could be really good too. The grains will soak it up and add a nice texture without competing with the salmon.
Make-Ahead Tips
If you’re in a time crunch, you can prepare the marinade a day ahead. Just store it in the fridge and hit start on the marinating step whenever you’re ready to cook. Salmon is pretty forgiving, and I’ve found it still tastes great, even after marinating overnight.
For an easy cleanup, I sometimes line my grill or baking sheet with foil. It just makes it easier to manage the skin, and you won’t lose any precious marinade. Plus, if you don’t have a grill, this salmon can be baked in the oven for about 12-15 minutes at 400°F if you just want that grilled flavor without going outside.
Citrus Herb Grilled Salmon
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 oranges, juiced
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
How-To Steps
In a medium bowl, combine the orange juice, lemon juice, parsley, dill, garlic, and olive oil. Give it a good whisk. I usually add a pinch of salt and pepper here, but feel free to adjust according to your taste.
Place the salmon fillets in a shallow dish and pour the marinade over them. Use a spoon to make sure they’re nicely coated. Let them sit while you heat up the grill, at least 10 minutes, but longer is fine if you have the time.
Preheat your grill to medium-high heat. You want it hot enough so that the salmon sizzles when you place it on. You can also brush the grill grates with a bit of oil to stop anything from sticking, especially if it’s your first time using the grill this season.
Carefully place the salmon fillets on the grill skin side down (if they have skin). Grill for about 4-5 minutes per side. Keep an eye on them because salmon can cook quickly and you want it tender but not overdone. You'll know it's ready when it flakes easily with a fork.
Once done, transfer the salmon to a plate. You can pour any leftover marinade over it for added zest, but only if it hasn't touched the raw fish. Serve it up with your favorite sides and enjoy that bright citrus flavor!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 325
- Total Fat (g): 20.2
- Saturated Fat (g): 3.8
- Cholesterol (mg): 75
- Sodium (mg): 135
- Total Carbohydrates (g): 5.8
- Dietary Fiber (g): 0.8
- Sugars (g): 1.6
- Protein (g): 32.4