Grilled Filet Of Salmon Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped dill, 1.25 tsp kosher salt and 0.75 tsp black pepper until combined.

Marinate salmon

Pat the salmon fillets dry with paper towel. Place fillets in the dish skin-side down (if skin on) and spoon or brush the marinade evenly over the top and sides. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (approx. 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and brush with 1 tbs oil to prevent sticking.

Oil the grill and season

Just before grilling, lightly brush the grill grates or pan with oil. Remove excess marinade from the salmon (shake off but do not wipe) and let sit at room temperature for 5 minutes.

Grill the salmon

Place the salmon on the grill, presentation side down first. For 1" thick fillets (approx. 6 oz each): grill 4–5 minutes without moving to develop a sear, then carefully flip and grill 3–4 minutes more for medium (opaque and flakey). For skin-on fillets, cook skin-side down first 4–6 minutes then flip 2–3 minutes. Internal temperature should reach 125–130°F (52–54°C) for medium-rare to medium; cook longer if you prefer fully done.

Rest the salmon

Transfer fillets to a plate and tent loosely with foil. Rest 3–5 minutes to allow juices to redistribute.

While salmon is resting (or earlier), place the mixed salad greens in a large bowl. Add cherry tomatoes, cucumber slices, sliced red onion, and radishes (if using). Toss gently to combine.

If using cheese, sprinkle the crumbled feta or shaved Parmesan over the top.

Lemon Vinaigrette

In a small jar or bowl, combine 4 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 0.5 tsp honey, and 0.25 tsp salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Drizzle over salad just before serving (use approx. 2–3 tbs dressing for the salad).

Creamy Herb Dressing

In a bowl, whisk 0.5 cup plain Greek yogurt with 2 tsp mayonnaise, 1 tbs lemon juice, 1 tbs chopped fresh herbs, and 0.25 tsp salt & pepper until smooth. Thin with 1–2 tbs water or milk if needed. Chill until ready to use. Use 3–4 tbs for the salad.

Dress the salad lightly with your chosen dressing and toss to coat evenly.

Divide the dressed mixed greens among 4 plates. Place one grilled salmon filet on top of each salad.

Garnish each plate with a lemon wedge and an extra sprinkle of chopped dill or cracked black pepper if desired. Serve immediately.