Grilled Lemon Pepper Salmon
Ingredients
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest
- 3 cloves garlic minced
- 1½ tbsp coarsely ground black pepper
- 1 tsp salt
- ½ tsp paprika
- ¼ tsp cayenne optional
- 2 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
- Pat salmon completely dry with paper towels
- Place in shallow dish or zip-top bag
- Whisk olive oil, lemon juice, zest, garlic, pepper, salt, paprika, cayenne, parsley
- Pour over salmon, turn to coat
- Marinate 15-30 minutes refrigerated
- Preheat grill to medium-high (400-450°F)
- Clean and oil grill grates well
- Remove salmon from marinade, let excess drip off
- Brush salmon lightly with oil
- Place skin-side up on grill (or presentation side down if skinless)
- Grill 4-5 minutes without moving
- Flip carefully when releases easily
- Grill 3-5 more minutes until reaches 125-130°F internal
- Salmon should flake easily with fork
- Remove and rest 2-3 minutes
- Garnish with herbs and lemon wedges
- Serve immediately
Notes
- Pat fish completely dry before marinating
- Don't marinate longer than 30 minutes
- Hot, clean, oiled grill essential
- Don't move the fish too soon—let it sear
- Use a fish spatula for easy flipping
- 125-130°F for medium doneness
- Don't overcook—continues cooking off heat
- Store 3 days refrigerated
- Best enjoyed fresh
- Can bake at 400°F for 12-15 minutes
- Skin-on or skinless both work
- Serve with vegetables and grains