Recipes Grilled Salmon with Lemon & Herbs (Entree)

Number of Servings

    • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
    • 20-30 sprigs mixed fresh herbs
    • 1 clove garlic
    • 1/4 teaspoon salt
    • 1 tablespoon Dijon mustard
    • 1 pound center-cut salmon, skinned

Preheat grill to medium-high.  Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.  Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes.  Carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).


Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Information

Nutritional Information:  212 calories; 12g fat; 67mg cholesterol; 1g carbohydrates; 23g protein; 261mg sodium

Tracker:  3 oz. meat