Print

Fresh Lemon Herb Grilled Salmon Recipe with Easy Zucchini Ribbon Salad

lemon herb grilled salmon - featured image
Print Recipe

A quick and easy grilled salmon recipe featuring a bright lemon herb marinade paired with a light and refreshing zucchini ribbon salad. Perfect for summer gatherings and busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each, skin-on)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced finely
  • 2 tablespoons each fresh parsley, dill, and thyme, chopped
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • Optional: lemon zest from 1 lemon
  • 2 medium zucchinis, thinly sliced into ribbons using a vegetable peeler
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh mint leaves, chopped
  • 2 tablespoons shaved Parmesan cheese (optional)
  • Salt and pepper to taste
  • 2 tablespoons toasted pine nuts or slivered almonds

Instructions

  1. Prepare the marinade by whisking together fresh lemon juice, olive oil, minced garlic, chopped herbs, salt, pepper, and lemon zest if using in a medium bowl. Set aside.
  2. Pat salmon fillets dry with paper towels. Place skin-side down in a shallow dish or resealable bag and pour marinade over, coating each fillet well. Refrigerate for 15-20 minutes, no more than 30 minutes.
  3. While salmon marinates, use a vegetable peeler to shave zucchinis into long, thin ribbons. Toss in a bowl with lemon juice, olive oil, chopped mint, salt, and pepper. Let sit at room temperature for 10-15 minutes.
  4. Preheat grill or grill pan to medium-high heat (around 400°F / 200°C). Oil grates to prevent sticking.
  5. Place salmon fillets skin-side down on the hot grill. Cook for 4-5 minutes without moving to allow skin to crisp and release naturally.
  6. Flip salmon carefully with a fish spatula and grill the other side for 3-4 minutes until opaque and flakes easily but remains moist inside.
  7. Check doneness with a meat thermometer aiming for 125°F (52°C) for medium-rare or press gently to feel firm but springy.
  8. Just before serving, toss zucchini ribbons with shaved Parmesan and toasted pine nuts or almonds.
  9. Plate grilled salmon alongside zucchini ribbon salad. Garnish with lemon wedge and fresh herbs if desired.

Notes

Dry salmon before marinating to help skin crisp. Oil grill grates well to prevent sticking. Flip salmon only once after skin crisps. Do not over-marinate to avoid ‘cooking’ the fish with lemon juice. Toast nuts carefully to avoid burning. Prepare zucchini ribbons while salmon marinates to save time.

Nutrition

Keywords: grilled salmon, lemon herb salmon, zucchini ribbon salad, easy salmon recipe, healthy dinner, summer recipe, gluten-free, low-carb

Find it online: https://blingbite.com/fresh-lemon-herb-grilled-salmon-recipe-with-easy-zucchini-ribbon-salad/