Go Back
- 4 salmon fillets (approximately 6 ounces each) - 2 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 2 cloves garlic, finely minced - Sea salt and freshly cracked black pepper to taste - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 tablespoon extra virgin olive oil - 1 tablespoon fresh lemon juice - 1/4 cup fresh parsley, finely chopped - Sea salt and freshly cracked black pepper to taste Gather these ingredients to make your lemon grilled salmon and herbed quinoa. You will love the fresh taste. The lemon gives the salmon a bright and zesty flavor. The quinoa adds a nice texture and nutty taste. This combination makes for a complete meal. You can find the full recipe in the article. To start, you need to make the marinade. Gather these ingredients: - 2 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 2 cloves garlic, finely minced - Sea salt and freshly cracked black pepper to taste - 1 teaspoon dried oregano - 1 teaspoon dried thyme In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk it well until combined. Now, take your salmon fillets and place them in a shallow dish. Pour the marinade over the salmon. Make sure each fillet gets well-covered. Cover the dish with plastic wrap and put it in the fridge. Let it marinate for at least 30 minutes. This step adds so much flavor to the fish. While the salmon marinates, it's time to cook the herbed quinoa. You will need: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 tablespoon extra virgin olive oil - 1 tablespoon fresh lemon juice - 1/4 cup fresh parsley, finely chopped - Sea salt and freshly cracked black pepper to taste First, bring the vegetable broth or water to a boil in a medium saucepan. Add a sprinkle of salt. Once boiling, add the rinsed quinoa. Lower the heat, cover the pot, and let it simmer for about 15 minutes. When the quinoa is fluffy and all the liquid is gone, it’s done! Remove it from heat. Fluff the quinoa with a fork. Stir in the olive oil, lemon juice, parsley, and more salt and pepper to taste. Now, it’s time to grill the salmon. Preheat your grill to medium-high heat. Take the salmon out of the fridge. Let any excess marinade drip off. Place the fillets on the grill, skin-side down. Grill for about 5 to 7 minutes on each side. Turn the salmon only once. It’s done when it flakes easily with a fork. When your salmon is ready, it’s time to plate. Start by creating a mound of herbed quinoa on each plate. Gently place a grilled salmon fillet on top of the quinoa. For a nice touch, garnish with fresh parsley sprigs. You can also add a lemon wedge on the side. This gives an extra burst of citrus flavor. Enjoy this fresh and flavorful dish! For the full recipe, check out the section above. - Ideal grill temperature: Set your grill to medium-high heat. This ensures that the salmon cooks evenly. A good temperature is around 375°F to 400°F. - Checking for doneness: To know if salmon is ready, look for its color. It should change from bright pink to a lighter, opaque shade. You can also use a fork to gently poke the fish. If it flakes easily, it’s done. - Additional herbs and spices: You can mix in fresh dill or cilantro for extra flavor. A bit of smoked paprika adds a nice twist as well. - Citrus alternatives: While lemon is fantastic, try lime or orange for a different taste. These fruits add a fresh zing to the dish. - Make-ahead options: You can marinate the salmon a day in advance. This helps deepen the flavors and saves time on cooking day. - Efficient kitchen techniques: Use a rice cooker for the quinoa. It frees up your stove and helps you focus on grilling the salmon perfectly. {{image_4}} You can swap salmon with other fish. Try trout or halibut. These fish taste great with lemon. They grill well and cook similar to salmon. For a vegetarian twist, use tofu or tempeh. Marinate them just like the salmon for rich flavor. Want to spice things up? Add chili flakes to your marinade. This gives a nice kick to the dish. You can also change herbs. Use dill or basil instead of oregano and thyme. Each herb brings a unique taste that complements the lemon well. Pair your lemon grilled salmon with many side dishes. Roasted veggies or a fresh green salad are great choices. You can also create a salad version. Flake the grilled salmon over mixed greens. Add a lemon vinaigrette for a tasty meal. For the full recipe, check out the details above! To keep your lemon grilled salmon fresh, store it properly. Place the leftover salmon in an airtight container. Refrigerate it right away. This keeps the fish safe to eat for up to three days. If you want to store it for longer, freezing is a great option. Wrap each salmon fillet in plastic wrap. Then, place them in a freezer bag. This way, they can last for up to three months. When it’s time to enjoy your leftovers, reheating is key. You can use several methods to reheat grilled salmon. The oven works well for even heating. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and heat for about 15 minutes. You can also use a microwave. Place the salmon on a plate and cover it with a damp paper towel. Heat it in short bursts of 30 seconds. Check to see if it is warm enough. For the herbed quinoa, you can reheat it in a pan or microwave. Add a splash of water or broth to keep it moist. Heat it until it’s warm, stirring often. Enjoy your delicious meal again! To check if salmon is done, use a meat thermometer. The safe internal temperature for salmon is 145°F. You can also check for visual cues. When salmon flakes easily with a fork, it is ready. Look for a firm texture and a light pink color inside. If it is still translucent, it needs more time. Yes, you can marinate salmon overnight. This longer marination adds more flavor. The acid in the lemon juice helps to tenderize the fish. Just be careful not to marinate for too long, as it can make the fish mushy. A good practice is to marinate for 30 minutes to 2 hours for the best taste and texture. Lemon grilled salmon pairs well with many sides. Try herbed quinoa, which complements the salmon's flavor. You can also serve it with roasted vegetables, like asparagus or zucchini. For a fresh touch, a simple salad works great too. Pair your meal with a chilled white wine, like Sauvignon Blanc, for a refreshing drink. In summary, we explored making lemon grilled salmon and herbed quinoa. You learned about key ingredients, marinating techniques, and cooking methods. I shared tips for grilling and crafting delicious variations. Final thoughts: This meal is healthy, bright, and full of flavor. Try it today for an easy, satisfying dinner. Enjoy the many ways to make it your own!

Lemon Grilled Salmon

Elevate your dinner with this delicious lemon grilled salmon with herbed quinoa recipe! You'll love the zesty marinade that infuses the salmon with incredible flavors and the fluffy quinoa that's packed with herbs. This simple and healthy meal is perfect for any weeknight or special occasion. Click through to explore the full recipe and impress your family with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (approximately 6 ounces each)

2 tablespoons extra virgin olive oil

Zest and juice of 2 fresh lemons

2 cloves garlic, finely minced

Sea salt and freshly cracked black pepper to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

Fresh parsley sprigs for garnish

For Herbed Quinoa:

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/4 cup fresh parsley, finely chopped

Sea salt and freshly cracked black pepper to taste

Instructions
 

Marinate the Salmon: In a small mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper. Whisk until well blended. Place the salmon fillets into a shallow dish, then pour the marinade over the salmon, ensuring each piece is well-coated. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for a minimum of 30 minutes to infuse flavor.

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth or water to a rolling boil. Add the rinsed quinoa along with a sprinkle of salt. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is tender and fluffy and all the liquid has been absorbed. Once cooked, remove the pot from the heat. Fluff the quinoa with a fork, then stir in the olive oil, fresh lemon juice, chopped parsley, and season with additional salt and pepper to taste.

      Grill the Salmon: Preheat your grill to medium-high heat. When the grill is hot, remove the salmon fillets from the marinade and allow any excess to drip off. Place the fillets on the grill, skin-side down. Grill the salmon for about 5-7 minutes on each side, turning only once, until the salmon is cooked through and flakes easily with a fork.

        Serve the Dish: On each serving plate, create a mound of herbed quinoa as the base. Carefully place a grilled salmon fillet atop the quinoa. Finish by garnishing with fresh parsley sprigs and serving with an additional wedge of lemon for an extra burst of citrus flavor.

          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4