Easy Low-Carb Mediterranean Grilled Salmon with Garlic Herb Marinade

Bring vibrant coastal flavors to your dining table with this succulent Mediterranean grilled salmon. Featuring a golden, smoky exterior and a tender,

Equipment

• Outdoor Grill or Heavy Cast-Iron Grill Pan: Delivers high, even heat and creates distinct char marks without drying out the fish.
• Wide Fish Spatula: Slides easily under delicate seafood fillets to prevent breakage during flipping.
• Silicone Basting Brush: Distributes the herb-infused olive oil marinade evenly across the surface of each fillet.
• Instant-Read Digital Thermometer: Ensures precise internal temperature monitoring to avoid accidental overcooking.

Ingredients

• Salmon Fillets: 4 center-cut fillets (approx. 6 oz / 170 g each, skin-on preferred for grilling stability)
• Extra Virgin Olive Oil: 3 tablespoons (use good-quality, cold-pressed olive oil for authentic Mediterranean flavor)
• Fresh Lemon Juice: 2 tablespoons (freshly squeezed; avoid bottled concentrate)
• Lemon Zest: 1 teaspoon (finely grated from an unwaxed lemon)
• Garlic: 3 cloves (finely minced or pressed)
• Dried Oregano: 1 teaspoon (rubbed between palms to release oils)
• Fresh Parsley: 2 tablespoons (finely chopped, divided for marinade and garnish)
• Sea Salt: ¾ teaspoon (adjust to taste)
• Freshly Ground Black Pepper: ½ teaspoon

Instructions

1. Prepare the Marinade: In a medium glass mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, 1 tablespoon of chopped parsley, sea salt, and black pepper until well emulsified.
2. Marinate the Salmon: Pat the salmon fillets completely dry with a paper towel. Place them in a shallow glass baking dish and pour the marinade evenly over them, coating both sides. Allow them to marinate at room temperature for 15 to 20 minutes (do not exceed 25 minutes to prevent the acid from softening the flesh).
3. Preheat the Grill: Heat your outdoor grill or stovetop cast-iron grill pan over medium-high heat (approx. 400°F / 200°C). Lightly brush the hot grates with a small amount of high-smoke-point oil to ensure the fish does not stick.
4. Grill Flesh-Side First: Remove the salmon from the marinade, letting excess oil drip off. Place the fillets flesh-side down on the hot grill. Cook undisturbed for 4 to 5 minutes over medium-high heat until distinct grill marks form and the edges turn opaque.
5. Flip and Finish Cooking: Gently slide a fish spatula under the fillets and flip them skin-side down. Lower heat slightly to medium and grill for an additional 3 to 4 minutes , basting lightly once with remaining clean marinade. The salmon is done when it feels slightly firm to the touch, flakes easily with a fork, and reaches an internal temperature of 125°F to 130°F (52°C to 54°C) for medium tenderness.
6. Rest and Serve: Transfer the fillets to a warm serving platter and let rest for 3 minutes to allow juices to redistribute. Garnish with the remaining fresh parsley and fresh lemon wedges.

Nutrition

Calories: 375 kcal · Protein: 34 g · Fat: s: 25 g Cholesterol: 95 mg · Carbohydrates: 1.5 g · Fiber: 0.5 g · Sugar: 0.4 g · Sodium: 490 mg