Ingredients:

  • 2 (6-ounce/170g each) salmon fillets
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped (5 ml)
  • ½ teaspoon fresh rosemary, chopped (2.5 ml)
  • ¼ teaspoon sea salt (1.25 ml)
  • ⅛ teaspoon black pepper (0.6 ml)
  • Lemon wedges (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Clean the grill grates. Preheat grill to medium-high heat (400-450°F / 200-230°C).
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
  3. Place salmon fillets in a shallow dish. Pour marinade over salmon, coating both sides. Marinate for 10-30 minutes.
  4. Lightly oil the grill grates. Place salmon fillets skin-side down (if using skin-on) onto the grill grates.
  5. Cook for 4-6 minutes per side, depending on thickness. Avoid overcooking. Aim for an internal temperature of 145°F (63°C).
  6. Remove salmon from grill and let it rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley, if desired.