Grilled Atlantic Salmon with Lemon & Herbs

 

🥘 Introduction
🥘 Snapshot
🥘 Introduction
🥘 Ingredients
🥘 Method (Grill or BBQ)
🥘 Variations & Alternatives
🥘 Serving Suggestions
🥘 Notes on Australian Salmon
🥘 Make-Ahead & Storage
🥘 Footer blurb

Introduction

Snapshot

  • Serves: 4
  • Time: 10 min prep • 30 min marinate • 6–8 min cook • ~50 min total
  • Good for: weeknights, barbecue, light summer meals

Introduction

Atlantic salmon (Salmo salar) is now a weeknight staple in Australia thanks to consistent quality from local aquaculture and a flavour that plays well with almost any cuisine. This version keeps things bright and clean: quick lemon–herb marinade, properly preheated grill (about 200 °C), and a short cook to keep the flesh juicy. Reserve a little marinade before it touches the raw fish so you can brush at the end or serve at the table.

Ingredients

  • 4 Atlantic salmon fillets, skin-on recommended (about 150 g each, 2–3 cm thick)
  • 2 lemons, zested and juiced (about 60 ml juice)
  • 2 tbsp extra-virgin olive oil, plus a little for the grill
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • Sea salt and freshly ground black pepper
  • Lemon wedges, to serve

Food safety: Reserve 2–3 tbsp of the mixed marinade before it touches the fish; use this clean portion for brushing/serving.

Method (Grill or BBQ)

  1. Make marinade: In a bowl, combine lemon zest and juice, olive oil, garlic, parsley and dill. Season lightly.
  2. Reserve: Set aside 2–3 tbsp in a clean cup (for brushing/serving later).
  3. Marinate: Pat fillets dry. Coat with the remaining marinade; cover and refrigerate 30 min (max 2 h).
  4. Preheat: Heat grill/barbecue to about 200 °C. Oil the bars or a grill pan.
  5. Grill: Season fillets with a pinch of salt and pepper. Place skin-side down and grill 3–4 min, then turn and grill 2–3 min more, depending on thickness. Aim for a just-opaque centre that flakes easily (about 52–55 °C for medium; up to 60 °C for well-done).
  6. Finish: Rest 2 min. Brush with the reserved clean marinade or serve it at the table. Add lemon wedges.

Variations & Alternatives

  • Baked in foil: Add a lemon slice and a dab of butter; seal and bake 200 °C for 10–12 min.
  • Pan-seared (crisp skin): Heat a film of oil; sear skin-side down 5–6 min on medium–high, then flip 30–60 sec.
  • Poached: Simmer gently in water/wine with lemon and herbs until just set.
  • Steamed: Steam over aromatics (spring onion, ginger, herbs) 6–8 min.
  • Australian accent: Add a pinch of lemon myrtle to the marinade or sprinkle at the end.

Serving Suggestions

Steamed baby potatoes; buttered greens (broccolini, green beans, asparagus); a simple green salad. For something heartier, serve on pearl couscous or quinoa with roasted cherry tomatoes. A spoon of dill yoghurt or hollandaise suits richer moods.

Notes on Australian Salmon

In Australia, Atlantic salmon is farmed, primarily in south-eastern Tasmania (with some Victorian inland farms producing roe). For best results and peace of mind, choose responsibly farmed fish with clear provenance from a trusted retailer.

Make-Ahead & Storage

  • Marinate: Up to 2 h (acid can firm the flesh if longer).
  • Leftovers: Cool quickly; refrigerate up to 1 day. Flake through salads, pasta or grain bowls.
  • Freezer: Best not to freeze once cooked; texture suffers.

Footer blurb

“A squeeze of lemon is the shortest distance between fish and dinner.”

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