Ingredients
For the Salmon:
- 4 salmon fillets (6 ounces each) – preferably wild-caught
- 2 tablespoons olive oil – for moisture and richness
- 1 teaspoon salt – enhances the natural flavors
- ½ teaspoon black pepper – adds a subtle heat
For the Marinade:
- 2 tablespoons fresh lemon juice – brightens up the dish
- Zest of 1 lemon – intensifies the citrus flavor
- 4 cloves garlic, minced – deep, aromatic taste
- 2 tablespoons chopped fresh parsley – optional, for freshness
- 1 teaspoon honey (or maple syrup) – balances acidity with a touch of sweetness
- ½ teaspoon red pepper flakes (optional) – for a hint of spice
For Garnish:
- Lemon wedges or slices
- Extra chopped parsley
Instructions
1. Prepare the Marinade
In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, honey, salt, black pepper, and red pepper flakes. The honey adds a slight sweetness that balances the tanginess of the lemon and the boldness of the garlic.
2. Marinate the Salmon
Place the salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the fillets, ensuring they are well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes (but no longer than 2 hours, as the acidity from the lemon can break down the fish too much).
3. Preheat the Grill
Set your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grill grates to prevent sticking. If using a grill pan, heat it over medium heat and brush it with a little olive oil.
4. Grill the Salmon
- Remove the salmon from the marinade, letting the excess drip off.
- Place the fillets skin-side down on the grill.
- Cook for 6-7 minutes per side, or until the salmon turns opaque and flakes easily with a fork.
- If using a thermometer, the internal temperature should reach 145°F (63°C).
5. Serve and Enjoy!
Transfer the grilled salmon to a serving plate. Garnish with fresh lemon wedges and parsley. Serve immediately with your favorite sides.