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5 from 3 votes

Lemon & Herb Marinated Grilled Salmon

Quick and easy Lemon & Herb Marinated Grilled Salmon
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Servings: 4
Author: Tricia


  • 4 salmon fillets, skin-on
  • 3 lemons, divided
  • zest of 1 lemon
  • juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • Vegetable oil for oiling the grill grates


  • Pat the salmon fillets dry with paper towels. Combine the lemon zest, lemon juice, olive oil, garlic, salt, pepper and herbs in a small bowl. Mix well. Remove 2 tablespoons marinade and set aside.
  • Pour the remaining marinade over the salmon making sure it is coated on both sides. Marinate the salmond in the refrigerator for 1 hour before grilling.
  • Set all the burners on your gas grill to high. Cover the grill and preheat for 15 minutes. Clean the grates with a grill brush.
  • While the grill is preheating, slice the remaining 2 lemons in half and brush the cut side lightly with vegetable oil.
  • Generously and carefully oil the grates of your grill using tongs and folded paper towels soaked in vegetable oil.
  • Remove the salmon from the marinade and place skin side up on the oiled grill. Add the lemon halves on the grill, cut side down. Leave the grill set on high and close the lid. Grill until the salmon is well charred about 6 to 8 minutes. Remove the lemons when they are charred with nice grill marks.
  • Using tongs and a large spatula carefully flip the salmon and continue grilling until the center is just translucent, about 1-2 minutes, depending on how thick the salmon fillets are.
  • Remove the salmon and lemons from the grill and transfer to a platter. Brush the hot salmon fillets with the reserved marinade. Garnish with fresh chopped parsley and serve with grilled lemons on the side.


Salmon may be left whole, or sliced into individual servings. The salmon can also be trimmed for uniform pieces by removing the small end and side. Do not remove the skin as it helps hold the salmon together.
Grilling time will vary if you are using thicker fillets or larger pieces of salmon.