Lemon Herb Grilled Salmon with Tzatziki | Easy & Fresh

Discover the Best Lemon Herb Grilled Salmon

There’s nothing quite like a perfectly grilled piece of salmon, especially when it’s infused with bright lemon and fragrant herbs. This Lemon Herb Grilled Salmon recipe is a staple in our home, delivering a healthy seafood dinner that’s full of flavor and surprisingly easy to prepare. Whether you’re planning a backyard barbecue or just looking for a simple, yet satisfying, weeknight meal, this approach to grilled salmon is sure to impress.

We’re going to walk through how to create a flaky, tender fillet every time, complemented by a fresh, creamy cucumber dill sauce that balances the richness of the fish. Forget complicated techniques; this recipe focuses on simple steps and fresh ingredients to give you fantastic results.

Key Ingredients for the Perfect Dish

The secret to any great dish lies in its ingredients. For this grilled salmon recipe, we focus on quality and freshness to really let the flavors shine.

Salmon Fillets

Choose fresh, high-quality salmon fillets, about 6 ounces each and roughly 1 inch thick. Skin-on fillets are often preferred for grilling as the skin helps protect the fish from sticking and crisping up beautifully. Look for firm, bright pink flesh with no discoloration or strong odor. Wild-caught salmon often has a richer flavor profile, but farm-raised options are also excellent.

The Lemons, Garlic, and Olive Oil Marinade

This simple yet powerful marinade is where the magic starts. Fresh dill and lemon are a classic pairing with salmon, and they truly elevate this dish. You’ll need the zest and juice of one large lemon to provide that essential bright, acidic kick. Minced garlic adds a savory depth without overpowering the fish. Good quality olive oil acts as the base, helping to tenderize the salmon and prevent it from sticking to the grill while also carrying all those wonderful flavors deep into the fish. This easy salmon marinade is quick to assemble and makes a big difference.

Fresh Dill and Fresh Parsley

These herbs are non-negotiable for their vibrant flavor and aroma. Fresh dill brings a distinct, slightly sweet and grassy note that pairs perfectly with salmon and cucumber. Fresh parsley adds a clean, herbaceous freshness that brightens the entire dish. Finely chop both to release their aromatic oils and ensure they distribute evenly throughout the marinade and sauce.

Plain Greek Yogurt and English Cucumber for Tzatziki

To cut through the richness of the salmon, we prepare a quick and delicious Greek yogurt tzatziki. Plain Greek yogurt forms the creamy, tangy base, offering a good source of protein and a wonderful texture. English cucumber, with its thin skin and fewer seeds, is ideal for grating. Squeezing out the excess moisture from the grated cucumber is a crucial step to prevent the sauce from becoming watery. A touch of fresh dill, lemon juice, salt, and pepper will complete this refreshing sauce, making it the perfect accompaniment for your healthy seafood dinner.

Kosher Salt and Black Pepper

These kitchen staples are essential for seasoning. Kosher salt provides a clean, even salinity, enhancing all the other flavors without being overly salty. Freshly ground black pepper adds a subtle spice and aromatic warmth. Seasoning generously, but judiciously, ensures every bite of your grilled salmon is perfectly balanced.

Step-by-Step Grilling Instructions

Getting the grill ready and cooking the salmon correctly are key to a perfectly flaky and moist result. Follow these steps for success.

1. Prepare the Salmon Marinade: In a shallow dish or a resealable bag, combine the zest and juice of one large lemon, 2 cloves of minced garlic, 3 tablespoons of olive oil, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to combine.
2. Marinate the Salmon: Add the 4 salmon fillets to the marinade, turning to coat evenly. Cover the dish or seal the bag and let the salmon marinate at room temperature for 20-30 minutes, or in the refrigerator for up to 1 hour. Do not marinate for too long, as the lemon juice can start to “cook” the fish.
3. Prepare the Creamy Cucumber Dill Sauce: While the salmon marinates, prepare the sauce. Grate half of an English cucumber and place it in a clean kitchen towel or paper towels. Squeeze out as much excess moisture as possible; this is important for a thick sauce. In a medium bowl, combine 1 cup of plain Greek yogurt, the squeezed grated cucumber, 1 tablespoon of chopped fresh dill, 1 small clove of minced garlic, 1 tablespoon of lemon juice, 1/4 teaspoon of kosher salt, and a pinch of black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
4. Preheat the Grill: Preheat your outdoor grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush. This prevents sticking and ensures even cooking.
5. Oil the Grates: Lightly oil the clean grill grates with a high smoke point oil (like avocado oil) or by folding a paper towel, dipping it in oil, and carefully wiping it over the hot grates with tongs.



6. Grill the Salmon: Remove the salmon fillets from the marinade, letting any excess drip off. Place the salmon fillets, skin-side down (if applicable), directly onto the hot, oiled grill grates.
7. Cook First Side: Grill for 4-6 minutes, or until the skin is crispy and the flesh has turned opaque about two-thirds of the way up the fillet. Avoid moving the salmon too much during this time to allow a good sear to form.



8. Flip and Finish: Carefully flip the salmon fillets using a wide, thin spatula. Continue grilling for another 3-5 minutes, or until the salmon is cooked through and reaches an internal temperature of 145°F (63°C) at its thickest part. The flesh should be opaque and flake easily with a fork.
9. Rest the Salmon: Transfer the cooked salmon to a platter. Tent loosely with foil and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more moist and tender fish.

Tips for Flaky, Tender Results

Achieving that perfect flaky, tender salmon is easier than you think with a few key strategies:

• Don’t Over-Marinate: For delicate fish like salmon, 20-30 minutes at room temperature is usually sufficient for the flavors to penetrate. The acid from the lemon can start to “cook” the fish if left too long, leading to a mushy texture.
• Hot and Clean Grates Are Essential: This is arguably the most important tip for preventing sticking. Preheat your grill properly and clean those grates! Oiling them just before adding the fish also creates a barrier.
• Patience is a Virtue: Resist the urge to move the salmon too early. Let it cook undisturbed for the initial 4-6 minutes. A good crust needs time to form, and once it does, the fish will release easily from the grates, making flipping much simpler. If it sticks, it’s not ready to be flipped.
• Cook to Temperature: While visual cues are helpful, using an instant-read thermometer is the best way to ensure perfect doneness. Salmon is done when it reaches an internal temperature of 145°F (63°C). It will continue to cook slightly while resting.
• Skin-On Advantage: If you’re using skin-on fillets, start them skin-side down. The skin provides a protective layer, helping the fish cook evenly and preventing the delicate flesh from drying out or falling apart. Plus, crispy salmon skin is delicious!
• Resting Time: Just like with beef or chicken, letting your salmon rest for a few minutes after grilling allows the juices to settle back into the flesh, ensuring a moist and flavorful result.

Perfect Plating and Serving

Once your beautiful grilled salmon is ready, presentation can make the meal even more enjoyable. This dish is designed to be a centerpiece of any table, especially as part of your summer grilling recipes repertoire.

To serve, place a vibrant salmon fillet on each plate. Dollop a generous spoonful of the chilled creamy cucumber dill sauce right alongside, or even on top, of the fish. The cool, tangy Greek yogurt tzatziki provides a wonderful contrast to the warm, rich salmon.

For a complete and balanced meal, consider pairing this healthy seafood dinner with simple sides. A light green salad, steamed asparagus, roasted new potatoes, or a bed of quinoa would all complement the flavors beautifully. The bright acidity of the lemon and the freshness of the dill make this dish feel light and satisfying, perfect for an easy weeknight meal or a relaxed weekend gathering.

Garnish with an extra sprinkle of fresh dill or a lemon wedge for a final touch. The combination of the tender, flaky salmon, the bright marinade, and the refreshing sauce creates a truly memorable dining experience that’s both nourishing and delicious.

We hope you enjoy this fantastic grilled salmon recipe as much as we do! It’s a testament to how simple, quality ingredients can create something truly special. Give it a try for your next meal!

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Lemon Herb Grilled Salmon with Homemade Tzatziki

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 4 fillets salmon fillets 6 oz each, skin-on preferred
• 3 tbsp olive oil divided (2 tbsp for marinade, 1 tbsp for tzatziki)
• 2 whole lemons zested, juiced, and cut into wedges for serving
• 4 cloves garlic minced, divided (3 cloves for marinade, 1 clove for tzatziki)
• 3 tbsp fresh dill chopped, divided (2 tbsp for marinade, 1 tbsp for tzatziki)
• 2 tbsp fresh parsley chopped
• 1.5 tsp kosher salt divided
• 0.5 tsp black pepper freshly ground
• 1 cup plain Greek yogurt whole milk preferred
• 0.5 cup English cucumber grated and squeezed completely dry

Instructions

 

• Prepare the tzatziki sauce: In a medium bowl, combine the plain Greek yogurt, grated and squeezed English cucumber, 1 clove of minced garlic, 1 tablespoon of chopped fresh dill, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 0.5 teaspoon of kosher salt. Mix well, cover, and refrigerate until ready to serve.
• Prepare the marinade: In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil, the zest of 1 lemon, 2 tablespoons of lemon juice, 3 cloves of minced garlic, 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper.
• Marinate the fish: Place the salmon fillets in a shallow dish. Pour the marinade over the fillets, turning to coat evenly. Let marinate at room temperature for 15 to 20 minutes.
• Preheat the grill to medium-high heat (around 400°F). Clean the grates thoroughly and brush lightly with oil to prevent sticking.
• Place the salmon fillets skin-side down on the hot grill. Cook undisturbed for 4 to 5 minutes, allowing the skin to crisp.
• Carefully flip the salmon and grill for an additional 3 to 4 minutes, or until the internal temperature reaches 135°F for medium doneness and the flesh flakes easily with a fork.
• Remove the salmon from the grill and let it rest for 3 minutes.
• Serve the grilled salmon warm, topped with a generous dollop of the chilled tzatziki sauce and extra lemon wedges on the side.

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