Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 lemon, thinly sliced, for garnish

Instructions:

  1. Whisk together olive oil, lemon juice, melted butter, garlic, parsley, dill, oregano, salt, and pepper in a mixing bowl.
  2. Place salmon fillets in a shallow dish and pour the marinade over them. Ensure the fillets are coated evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Preheat your grill to medium heat (about 375-400°F or 190-205°C). Clean and oil the grill grates to prevent sticking.
  4. Place the salmon fillets skin-side down (if using skin-on fillets) or directly on the grill grates. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Baste with the remaining marinade during the last few minutes of grilling. Aim for an internal temperature of 145°F (63°C).
  5. Remove the salmon from the grill and let rest for a minute or two. Garnish with lemon slices and serve immediately.