If you’re craving a meal that’s both simple to prepare and bursting with fresh flavor, this Lemon Garlic Salmon is your answer. Tender, flaky salmon fillets are coated in a zesty lemon-garlic marinade that caramelizes beautifully under the grill. It’s the perfect balance of tangy citrus, savory garlic, and buttery richness — all ready in under 20 minutes. Whether you’re cooking for a quick weeknight dinner or looking to impress guests, this dish delivers restaurant-quality taste with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & easy: Ready in less than 25 minutes — perfect for busy weeknights.
- Bright, bold flavors: The lemon and garlic bring freshness that perfectly complements the rich salmon.
- One-pan meal: Salmon and vegetables cook together for easy cleanup.
- Healthy & satisfying: Packed with omega-3s, vitamins, and nutrients.
- Versatile: Great for meal prep or elegant dinners alike.
Unlike other baked salmon recipes, this version uses a quick, flavor-packed marinade that infuses every bite with citrusy depth and a subtle Dijon kick. It’s proof that healthy food can still taste absolutely indulgent.
Ingredients Needed
For the Salmon & Marinade
- 4 salmon fillets (about 180 g / 6 oz each) – skin on or off, as preferred
- 1 tsp finely grated lemon zest (from 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard – for subtle sharpness
- 2 garlic cloves, grated or minced finely
- ½ tsp kosher salt (or cooking salt)
- ¼ tsp freshly ground black pepper
For the Vegetables (Optional but Recommended)
- 3 bunches asparagus, woody ends trimmed
- 200 g / 7 oz cherry tomatoes (or grape tomatoes)
- 2 tsp extra virgin olive oil
- ¼ tsp each salt and pepper
For Cooking & Serving
- Olive oil spray – to lightly coat the salmon before grilling
- Parmesan cheese, finely grated – for a savory finish
- Lemon wedges or slices, for serving
- Fresh parsley, chopped – optional garnish
- Crusty bread or toast, to soak up the juices
How to Make Lemon Garlic Salmo
Step 1: Prepare the Marinade
In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. This simple mixture acts as both a marinade and a glaze, infusing the salmon with layers of zesty flavor.
Step 2: Marinate the Salmon
Pat the salmon fillets dry with paper towels. Using a spoon or brush, coat the top and sides of each fillet with the lemon-garlic mixture. For the best flavor, marinate for up to 1 hour in the refrigerator — but even a quick 10-minute soak makes a big difference.
Step 3: Preheat the Grill or Broiler
Set your oven to broil (grill) at 280°C / 525°F, or as high as your oven allows. Position the rack about 20 cm / 8 inches below the heat source. This ensures perfect caramelization on top while keeping the inside moist.
Step 4: Prepare the Vegetables
On a large baking tray, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread them out evenly, leaving space in the center for the salmon fillets.
Step 5: Arrange & Cook
Place the marinated salmon on the tray, spacing the fillets slightly apart. Lightly spray the tops with olive oil to help them crisp.
Grill for 10–11 minutes, or until the salmon flakes easily and the internal temperature reaches 50°C / 122°F. The tomatoes should blister, and the asparagus should be tender-crisp.
Step 6: Serve & Enjoy
Transfer the salmon and vegetables to serving plates. Sprinkle Parmesan over the hot vegetables, then finish the salmon with a squeeze of fresh lemon juice and a scatter of chopped parsley. Serve immediately with crusty bread or roasted potatoes.
Serving and Storage Tips
- Serving ideas: Pair with mashed potatoes, quinoa, or a crisp green salad. For a light summer meal, serve over a bed of mixed greens.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.Reheating: Warm gently in the oven at 160°C / 320°F or in a skillet over low heat. Avoid microwaving for too long — it can dry out the salmon.
- Freezing: Cooked salmon can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Notes
- Don’t overcook the salmon: It should still be slightly translucent in the center — it continues cooking after removal.
- For extra crispness: Finish the salmon under the broiler for 1 additional minute.
- Vegetable swap: Substitute asparagus with broccoli, green beans, or zucchini.
- No Dijon? Use wholegrain mustard for a rustic flavor.
- Want a creamier finish? Whisk a tablespoon of Greek yogurt or melted butter into the leftover pan juices before serving.
Lemon Garlic Salmon
Ingredients
Method
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to create a zesty marinade.
- Pat salmon fillets dry and coat each with the marinade using a spoon or brush. Marinate for 10–60 minutes in the refrigerator for best flavor.
- Preheat the grill or broiler to 280°C / 525°F and position the rack about 20 cm (8 inches) below the heat source.
- Toss asparagus and cherry tomatoes with olive oil, salt, and pepper on a large baking tray. Arrange salmon fillets in the center, spacing slightly apart.
- Lightly spray the salmon tops with olive oil. Grill for 10–11 minutes or until salmon flakes easily and reaches an internal temperature of 50°C / 122°F. The vegetables should be tender and lightly blistered.
- Transfer salmon and vegetables to serving plates. Sprinkle Parmesan over hot vegetables, add lemon juice, and garnish with parsley. Serve with crusty bread or roasted potatoes.
Notes
Conclusion
This Lemon Garlic Salmon is a fresh, flavorful dish that proves elegance doesn’t have to be complicated. With its bright citrus notes, tender texture, and effortless preparation, it’s a recipe you’ll return to again and again — whether for a casual dinner or to impress guests.
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Frequently Asked Questions (FAQ)
Can I use frozen salmon?
Yes! Just thaw the salmon completely in the fridge before marinating. Pat it dry to remove excess moisture for the best texture.
Can I bake instead of broil?
Absolutely. Bake at 200°C / 400°F for 12–15 minutes, then broil for 1–2 minutes at the end to get that golden crust.
Is this recipe gluten-free?
Yes — all ingredients listed are naturally gluten-free. Just double-check your mustard and Parmesan labels to be sure.
Can I make this ahead?
You can marinate the salmon up to 12 hours in advance. Keep it covered in the fridge until ready to cook.
What’s the best internal temperature for salmon?
For moist, flaky salmon, aim for 50–52°C (122–125°F). If you prefer it more well-done, cook to 60°C (140°F).