grilled salmon

Categories: Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


3 lb salmon fillet, skin on

1 Tbsp lemon zest

1 Tbsp minced Italian parsley

salt and pepper



Ask your fishmonger for center cut skin-on fillets, cut into 6-8 ounce portions.

In a pyrex or nonreactive dish scatter 1 tsp lemon zest and 1 tsp minced parsley. Place the salmon fillets skin side down in dish. Scatter the remaining lemon zest and minced parsley on top of the fillets. Season with salt and pepper. Cover with plastic wrap and refrigerate for up to 4 hours.

Heat grill. Over high heat grill the salmon skin side down for three minutes. Flip and grill for approximately three more minutes. Carefully remove the skin and discard. Briefly flip once more. The salmon should be just cooked through. Be careful not to over cook.


Serves 6-8


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