Herb Grilled Salmon Olive Garden Recipe

My family and I are big fans of Olive Garden. We love their warm, inviting atmosphere and, of course, their delicious Italian-American cuisine. While we enjoy many of their pasta dishes and appetizers, one item that consistently stands out for me is their Herb Grilled Salmon. It’s perfectly cooked, flaky, and infused with a delightful blend of herbs that transport you straight to a Tuscan countryside. Trying to recreate restaurant-quality salmon at home can sometimes feel daunting, but I was determined to capture the essence of Olive Garden’s Herb Grilled Salmon. After some experimentation and tweaking, I finally nailed a recipe that my family absolutely adores – even my picky eaters! This recipe is not only incredibly flavorful and healthy, but it’s also surprisingly easy to make, perfect for a weeknight dinner or a special occasion. The aroma alone while grilling is enough to make everyone’s mouth water. Get ready to bring the taste of Olive Garden’s Herb Grilled Salmon to your own kitchen with this simple and satisfying recipe!

Ingredients You’ll Need to Recreate Olive Garden’s Magic

To embark on this culinary journey and recreate the magic of Olive Garden’s Herb Grilled Salmon, you’ll need a selection of fresh, flavorful ingredients. Quality ingredients are key to achieving that restaurant-style taste, so try to opt for the best you can find. This recipe focuses on highlighting the natural flavor of the salmon while enhancing it with a vibrant herb marinade. Here’s a detailed breakdown of everything you’ll need:

For the Salmon:

• Salmon Fillets: 4 (6-8 ounce) salmon fillets, skin on or off, your preference. Look for fillets that are roughly the same thickness for even cooking. Fresh salmon is always best, but frozen and thawed fillets work well too. If using frozen, ensure they are fully thawed before marinating. Sockeye, Coho, or King salmon are all excellent choices, each offering slightly different flavor profiles and fat content. Consider the thickness of your fillets when grilling; thicker fillets will require a slightly longer cooking time.
• Olive Oil: 2 tablespoons of extra virgin olive oil. This forms the base of our marinade, helping to carry the herb flavors and keeping the salmon moist during grilling. Extra virgin olive oil not only adds a fruity flavor but also has a higher smoke point than other oils, making it suitable for grilling at medium heat.

For the Herb Marinade:

• Fresh Lemon Juice: 3 tablespoons. Lemon juice provides acidity, which brightens the flavor of the salmon and helps to tenderize it. Freshly squeezed lemon juice is far superior in flavor to bottled juice. It cuts through the richness of the salmon and adds a zesty, refreshing note.
• Dried Oregano: 1 teaspoon. Oregano is a classic Mediterranean herb, and it’s a cornerstone of Italian-inspired flavors. Dried oregano offers a slightly pungent and earthy taste that complements salmon beautifully. If you have fresh oregano, you can use about 1 tablespoon, finely chopped, for an even more vibrant flavor.
• Dried Basil: 1 teaspoon. Basil adds a sweet and aromatic element to the marinade. It’s another essential herb in Italian cooking, lending a fragrant and slightly peppery note. Similar to oregano, if using fresh basil, use about 1 tablespoon, finely chopped, for a brighter, more pronounced basil flavor.
• Dried Thyme: ½ teaspoon. Thyme brings a subtle, earthy, and slightly minty flavor to the marinade. It’s a robust herb that holds its own against the stronger flavors of salmon and oregano. Fresh thyme can also be used; about ½ tablespoon of finely chopped fresh thyme will do the trick.
• Garlic Powder: 1 teaspoon. Garlic powder provides a consistent and mellow garlic flavor throughout the salmon. It’s convenient and disperses well in the marinade. If you prefer fresh garlic, you can use 2 cloves of garlic, minced, for a stronger, more pungent garlic flavor.
• Onion Powder: ½ teaspoon. Onion powder adds a subtle savory depth to the marinade, complementing the garlic and herbs. It provides a background note of onion flavor without being overpowering. Alternatively, a very finely minced shallot can be used for a fresher onion-like taste.
• Salt: ¾ teaspoon, or to taste. Salt is crucial for enhancing all the flavors in the marinade and seasoning the salmon itself. Start with ¾ teaspoon and adjust to your preference. Kosher salt or sea salt are excellent choices for their clean flavor.
• Black Pepper: ½ teaspoon, freshly ground. Freshly ground black pepper adds a pungent and slightly spicy kick to the marinade. The freshly ground pepper has a much more aromatic and robust flavor than pre-ground pepper. Adjust the amount to your liking if you prefer a spicier dish.
• Optional: Red Pepper Flakes: ¼ teaspoon (or a pinch), for a touch of heat. If you like a subtle hint of spice, a pinch of red pepper flakes adds a nice warmth to the dish without being overly spicy. Adjust the amount to your heat preference or omit if you prefer no spice.

Step-by-Step Instructions: Grilling Your Salmon to Perfection

Now that you have all your ingredients gathered, it’s time to embark on the cooking process. Grilling salmon to perfection is all about technique and timing. Follow these step-by-step instructions to ensure your Herb Grilled Salmon turns out flaky, moist, and bursting with flavor, just like you’d find at Olive Garden.

Marinating the Salmon:

1. Prepare the Marinade: In a shallow dish or a resealable plastic bag, whisk together the olive oil, fresh lemon juice, dried oregano, dried basil, dried thyme, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Ensure all the spices are well combined into the olive oil and lemon juice mixture. This fragrant marinade is the key to infusing the salmon with that signature Olive Garden herb flavor.
2. Marinate the Salmon: Place the salmon fillets in the marinade, ensuring they are coated evenly on all sides. If using a dish, turn the fillets to coat them thoroughly. If using a resealable bag, gently massage the marinade into the salmon. For best results, marinate the salmon in the refrigerator for at least 30 minutes. However, for a more intense flavor, you can marinate it for up to 2 hours. Do not marinate for longer than 2 hours as the lemon juice can start to break down the texture of the salmon, making it mushy.

Preheating the Grill:

1. Prepare Your Grill: Preheat your grill to medium heat (about 375-400°F or 190-200°C). For a gas grill, this usually means setting the burners to medium. For a charcoal grill, ensure the coals are covered with white ash and are producing consistent heat. Clean your grill grates thoroughly using a grill brush. This prevents the salmon from sticking and ensures those beautiful grill marks.
2. Oil the Grill Grates: Lightly oil the grill grates with cooking oil (vegetable, canola, or olive oil) using tongs and a folded paper towel dipped in oil. This is another crucial step to prevent the salmon from sticking and ensure easy removal after grilling. Oiling the hot grates creates a non-stick surface.

Grilling the Salmon:

1. Remove Salmon from Marinade: Take the salmon fillets out of the marinade, letting any excess marinade drip off. You can discard the used marinade as it has been in contact with raw fish.
2. Place Salmon on the Grill: Carefully place the salmon fillets skin-side down (if skin-on) or flesh-side down (if skinless) on the preheated and oiled grill grates. Ensure there is enough space between the fillets for even cooking and proper air circulation. Avoid overcrowding the grill, as this can lower the temperature and lead to uneven cooking.
3. Grill for 4-6 Minutes per Side: Grill the salmon for approximately 4-6 minutes per side, depending on the thickness of the fillets and the heat of your grill. Avoid moving the salmon too much during the initial grilling phase to allow for nice grill marks to form and prevent sticking. The salmon is done when it flakes easily with a fork and is no longer translucent in the center. For thicker fillets, you may need to grill for slightly longer.
4. Check for Doneness: To check if the salmon is cooked through, gently flake it with a fork at the thickest part. The salmon should be opaque and flake easily. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it can become dry. Slightly undercooked salmon is preferable to overcooked salmon, as it will continue to cook slightly off the grill.

Resting and Serving:

1. Remove from Grill and Rest: Once the salmon is cooked through, carefully remove it from the grill using a spatula. Place the grilled salmon fillets on a clean plate and let them rest for 2-3 minutes. Resting allows the juices to redistribute throughout the salmon, resulting in a more moist and flavorful final product.
2. Serve Immediately: Serve the Herb Grilled Salmon immediately while it’s hot and at its best. Garnish with fresh lemon wedges and a sprinkle of fresh parsley (optional) for added freshness and visual appeal. Enjoy the delicious, restaurant-quality Herb Grilled Salmon you’ve just created!

Nutritional Information: A Healthy and Delicious Choice

Herb Grilled Salmon is not only incredibly delicious but also a remarkably healthy meal option. Salmon is renowned for being rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. This recipe, with its emphasis on fresh herbs and minimal added fats, further enhances its nutritional profile. Here’s an approximate nutritional breakdown:

Serving Size:

• 1 Salmon Fillet (approximately 6-8 ounces cooked)

Calories Per Serving (Approximate):

• Calories: 350-450 (This can vary depending on the type of salmon and fat content)
• Protein: 40-50 grams
• Fat: 20-30 grams (Primarily healthy fats, including Omega-3s)
• Saturated Fat: 4-6 grams
• Cholesterol: 100-120 mg
• Sodium: 300-400 mg (depending on salt added)
• Carbohydrates: 1-2 grams (primarily from lemon juice)
• Fiber: 0 grams
• Sugar: 0 grams

Important Note: These values are estimations and can vary based on the specific ingredients used, the size of the salmon fillet, and cooking methods. For more precise nutritional information, you can use online nutritional calculators and input the exact ingredients and quantities you use. Salmon is a nutritional powerhouse, offering significant health benefits due to its omega-3 fatty acid content, which is beneficial for heart health, brain function, and reducing inflammation. It’s also a great source of Vitamin D, Vitamin B12, and selenium. This Herb Grilled Salmon recipe makes it easy to enjoy a healthy and flavorful meal.

Preparation Time: Quick and Easy Weeknight Delight

One of the many advantages of this Herb Grilled Salmon Olive Garden recipe is its quick and easy preparation time. It’s perfect for busy weeknights when you want a healthy and delicious meal without spending hours in the kitchen. Here’s a breakdown of the estimated time involved:

• Prep Time (including marinade preparation): 15 minutes
• Marinating Time: 30 minutes to 2 hours (can be done ahead of time)
• Grill Time: 8-12 minutes (total, 4-6 minutes per side)
• Resting Time: 2-3 minutes
• Total Active Cooking Time: Approximately 25-30 minutes (excluding marinating time)

This means you can have a delicious and healthy Herb Grilled Salmon dinner on the table in under 30 minutes of active cooking time, especially if you marinate the salmon in advance. The simplicity of the recipe and the quick grilling time make it an ideal choice for weeknight meals, last-minute dinner parties, or anyone looking for a flavorful and healthy dish without a lot of fuss.

How to Serve: Elevate Your Herb Grilled Salmon Experience

Herb Grilled Salmon is incredibly versatile and pairs well with a wide variety of side dishes and accompaniments. To create a complete and satisfying meal, consider these serving suggestions to elevate your Herb Grilled Salmon experience:

• Classic Italian Sides:
  • Roasted Asparagus: Asparagus spears tossed with olive oil, salt, and pepper, then roasted until tender-crisp, make a simple and elegant side.
  • Garlic Bread: Crusty Italian bread brushed with garlic butter and toasted until golden brown is a quintessential Olive Garden pairing.
  • Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze, offer a refreshing and light Italian salad.
  • Pasta Primavera: Light pasta tossed with fresh spring vegetables and a lemon-herb sauce for a heartier side.
• Healthy and Vibrant Options:
  • Quinoa Salad: Fluffy quinoa mixed with roasted vegetables like bell peppers, zucchini, and red onion, dressed with a lemon vinaigrette.
  • Steamed Green Beans: Simple steamed green beans with a squeeze of lemon juice and a sprinkle of toasted almonds for added texture.
  • Mediterranean Couscous: Couscous tossed with chopped cucumbers, tomatoes, olives, feta cheese, and a lemon-herb dressing.
  • Sweet Potato Fries: Baked or air-fried sweet potato fries for a slightly sweeter and healthier alternative to regular fries.
• Sauces and Garnishes:
  • Lemon Wedges: Essential for squeezing fresh lemon juice over the salmon just before serving, enhancing the flavors.
  • Fresh Parsley: Chopped fresh parsley for a sprinkle of green and a touch of fresh herbal flavor as a garnish.
  • Tzatziki Sauce: A cool and creamy cucumber-yogurt sauce for a Mediterranean twist.
  • Pesto: A dollop of pesto sauce (basil or sun-dried tomato pesto) for an extra burst of Italian flavor.
• Wine Pairings:
  • Pinot Grigio: A light and crisp white wine that complements the delicate flavors of salmon and herbs.
  • Sauvignon Blanc: A dry white wine with citrusy notes that pairs well with lemon and herbs.
  • Rosé: A dry rosé wine offers a good middle ground and pairs nicely with grilled salmon and Mediterranean flavors.
  • Light-bodied Red Wine (like Pinot Noir): For red wine lovers, a light-bodied Pinot Noir can also work, especially if serving with richer sides.

By choosing complementary side dishes and considering flavor pairings, you can create a restaurant-worthy meal centered around your delicious Herb Grilled Salmon.

Pro Tips for Herb Grilled Salmon Success

To ensure your Herb Grilled Salmon turns out perfectly every time, here are five pro tips to keep in mind:

1. Don’t Overcrowd the Grill: Give the salmon fillets space on the grill. Overcrowding lowers the grill temperature and steams the salmon instead of grilling it, preventing proper searing and grill marks. Grill in batches if necessary to maintain consistent heat and ensure even cooking.
2. Pat the Salmon Dry Before Marinating: Before placing the salmon fillets in the marinade, gently pat them dry with paper towels. This removes excess moisture, allowing the marinade to adhere better to the surface of the salmon and intensifying the flavor penetration.
3. Use a Fish Spatula for Flipping: Invest in a thin, flexible fish spatula. This specialized spatula is designed to gently slide under delicate fish fillets without tearing them, making flipping and removing the salmon from the grill much easier and preventing breakage.
4. Monitor Internal Temperature: For perfectly cooked salmon, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the fillet. The salmon is done when it reaches 145°F (63°C). This ensures the salmon is cooked through but not overcooked and dry.
5. Let it Rest, Tent it Loosely: After grilling, always let the salmon rest for 2-3 minutes before serving. Tent it loosely with foil to keep it warm without steaming it. Resting allows the juices to redistribute, resulting in a more moist and flavorful piece of salmon. Don’t skip this crucial step!

Frequently Asked Questions (FAQ) About Herb Grilled Salmon

Here are some frequently asked questions about making Herb Grilled Salmon, addressing common concerns and offering helpful tips:

Q1: Can I use frozen salmon fillets?

A: Yes, you can use frozen salmon fillets. Ensure they are completely thawed before marinating and grilling. Thaw them overnight in the refrigerator or use the quick thaw method (submerge sealed fillets in cold water). Pat them dry thoroughly after thawing to remove excess moisture.

Q2: I don’t have a grill. Can I bake or pan-sear the salmon instead?

A: Absolutely! If you don’t have a grill, you can bake the salmon at 400°F (200°C) for 12-15 minutes, or until cooked through. For pan-searing, heat olive oil in a skillet over medium-high heat, sear skin-side down (if skin-on) for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes, or until done. Both methods will work well with the herb marinade.

Q3: Can I prepare the marinade ahead of time?

A: Yes, you can prepare the herb marinade up to 24 hours in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld together even more beautifully. When ready to cook, simply pour the marinade over the salmon fillets.

Q4: How do I prevent the salmon from sticking to the grill?

A: Preventing sticking is key! Ensure your grill grates are clean and well-oiled before placing the salmon on the grill. Preheat the grill properly to medium heat. Don’t move the salmon immediately after placing it; let it sear for a few minutes before attempting to flip. Using a fish spatula also helps.

Q5: Can I add other herbs to the marinade?

A: Certainly! Feel free to customize the herb marinade to your liking. Fresh herbs like dill, rosemary, or parsley can be added or substituted for some of the dried herbs. You can also experiment with adding a pinch of smoked paprika for a smoky flavor or a dash of white wine for added acidity. Get creative and find your favorite herb combinations!

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