Name: Herb Grilled Salmon Olive Garden Recipe
Ingredients: 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.; 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.

Ingredients

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.

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Instructions

Marinating the Salmon:

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.

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:

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.

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:

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.

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.

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.

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:

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.

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!

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Sodium: 300-400 mg
Fat: 20-30 grams
Saturated Fat: 4-6 grams
Carbohydrates: 1-2 grams
Protein: 40-50 grams
Cholesterol: 100-120 mg