Grilled Herb-rubbed Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges. If the fillets are thick (over 1 inch), score the skin lightly in two or three places to prevent curling on the grill.

Make herb rub

In a small bowl combine 3 tbs extra-virgin olive oil, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tbs chopped chives, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp lemon zest, 2 tbs lemon juice, 1 tsp coarse salt, 1 tsp freshly ground black pepper and 1 tsp honey (if using). Whisk until emulsified and evenly combined.

Marinate

Place salmon fillets skin-side down in a shallow dish or rimmed tray. Spoon and gently rub about 2/3 of the herb mixture over the flesh of the fillets, leaving the skin side lightly oiled (reserve 1/3 of the marinade for finishing). Allow the salmon to sit at room temperature for 15–20 minutes or refrigerate for up to 30 minutes if preparing early. If refrigerated, bring back to room temperature for 15 minutes before grilling.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat it over medium-high until very hot. Oil the grates or pan lightly with 1 tsp olive oil to prevent sticking.

Grill salmon

Place the salmon on the grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes depending on thickness (about 4 minutes for 3/4-inch fillets, 6+ minutes for 1-inch+). Open the lid and check for a good sear; the flesh should turn opaque about three-quarters of the way up from the skin.

Flip (optional)

If you prefer a light char on the flesh, carefully flip the fillets using a thin spatula and cook for an additional 30–90 seconds. For delicate fillets or to keep the skin crisp, you can skip flipping and instead baste with reserved herb mixture and let carryover heat finish cooking.

Check doneness

The salmon is done when the internal temperature at the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or when the flesh flakes easily with a fork and is opaque. Total cooking time typically 6–8 minutes for 1-inch fillets.

Transfer the grilled salmon to a clean platter. Spoon the reserved herb mixture over the hot fillets and gently brush to glaze. Sprinkle additional chopped parsley and freshly ground black pepper to taste.

Serve immediately with lemon wedges for squeezing over the fish. Offer crusty bread, rice, or a simple salad alongside as desired.