Loaded with omega 3’s and ready in under 30 minutes, this grilled salmon with lemon garlic sauce is sure to please any palate.
My husband and I first discovered wild sockeye salmon during a trip we took to Seattle years back when we were dating. Our vacation just so happened to take place in May, right as the wild sockeye season was in full swing. To our delight, we dined on the most flavorful, rich and tender salmon of our lives. This Grilled Salmon with Lemon Garlic Sauce always brings back fond memories of that trip! And don’t worry if you can’t find sockeye salmon, any will work for this seafood dish!
- Salmon: Rich in omega 3 fatty acids, its a healthy source of protein that when wild caught has a rich and creamy taste. Farmed salmon still tastes good, but less rich to be sure.
- Garlic: Nutty, pungent, and somewhat spicy taste that helps flavor the sauce.
- Lemon: This dish uses both lemon zest and juice to give a fresh kick of citrus to the sauce.
- Parsley: Mild, earthy, and somewhat peppery in taste, I love using parsley or any fresh herbs in the sauce.
How to Make Grilled Salmon with Lemon Garlic Sauce
Start your grilled salmon by taking the raw fillets and seasoning them with kosher salt and black pepper. Then take them to your preheated grill and cook over high heat for about 5 minutes per side.
While the salmon is cooking, make your lemon garlic sauce by zesting your lemon before adding the fresh lemon juice into a small bowl.
Add your freshly chopped parsley (or other fresh herbs) and then use a microplane to grate the garlic cloves into the bowl.
Stir in the olive oil and season with some salt and pepper to taste, then set aside until salmon is finished cooking.
When the fish is cooked to your desired doneness, remove from the grill and then spread with the sauce before serving. Enjoy your Grilled Salmon with Lemon Garlic Sauce!
Shake things Up
- Use different herbs. Instead of parsley, try fresh dill, cilantro, chives, or basil.
- Make it creamy. Use some butter, Greek yogurt, or sour cream in place of the majority of the olive oil to make a creamy sauce for the salmon.
Frequently Asked Questions
What’s the difference between wild and farmed salmon?
On the color side, wild salmon has a darker red color over farmed salmon. When you taste it, wild salmon has a deeper flavor than farmed salmon, and nutrition-wise farmed salmon has similar nutritional benefits but is typically fattier.
What brings out the flavor of salmon?
To enhance the natural flavors, simple marinades or seasonings of salt, pepper, lemon juice, and oil are typically used. Seasonings and spices that also taste great with salmon include garlic and onion powder, smoked paprika, and cumin. Salmon can also take on a spicy kick of heat with chili powder or cayenne pepper.
Do you season salmon before or after cooking?
Both. While you can cook salmon with or without a marinade, you should always at a minimum season your raw salmon fillets with salt and pepper before cooking, then can add more seasoning or a cause after cooking.
More Seafood Recipes
- Grilled Shrimp Tacos with Cabbage Slaw
- Fresh and Flavorful Ahi Tuna Ceviche
- Lightened Seafood Chowder
- New England Baked Scallops with Panko
- Crab Linguine in a White Wine Sauce
Eat It, Like It, Share It!
Did you try this salmon and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Fast, flavorful, and full of vitamins and nutrients, my Grilled Salmon with Lemon Garlic Sauce is perfect for any busy weeknight dinner.
Your fork is waiting.
Grilled Salmon with Lemon Garlic Sauce
- 20 oz salmon (cut in 3-4 oz filets)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (grated)
- 1 zest and juice of lemon
- ¼ cup fresh parsley (chopped)
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Pre-heat a grill (or grill pan) on high heat.
- Season flesh side of the salmon with a sprinkle of salt and pepper.
- When grill is hot, spray with non-stick grilling spray.
- Place salmon on the grill and cook about 5-6 minutes per side until you reach your desired level of doneness. (I like mine a little pink, especially when it’s high quality sockeye.)
- While fish is cooking, whisk together olive oil, garlic, lemon juice/zest, parsley, salt and pepper.
- Drizzle sauce over the fish before serving.