Grilled salmon should taste like salmon, which is why our marinade is built around letting the fish shine instead of masking it. Not like the marinade overpowering it. The best marinades enhance the fish, give it a hint of char-friendly sugar to caramelize on the grill, and lock in moisture without masking the natural flavor.
This marinade is built around six core ingredients: a quality Greek olive oil, lemon juice and zest, garlic, fresh herbs, Dijon, and a touch of honey. Twenty minutes of marinating is all you need. Any longer and the lemon's acid starts to "cook" the fish. The result is salmon with golden, caramelized edges, a juicy center, and bright Mediterranean flavor in every bite.
Ingredients
- 4 salmon fillets (6 oz each), skin on
- ⅓ cup Kofinas Mediterranean Herb Infused Olive Oil
- Juice and zest of 2 lemons
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh dill, chopped (or 2 tsp dried)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Lemon wedges
- Extra fresh dill
- 1 tablespoon Kofinas Extra Virgin Olive Oil for finishing
Marinade is enough for 4 salmon fillets (about 1.5 lbs total).
How to Make It
- Make the marinade. Whisk together the Mediterranean herb olive oil, lemon juice, lemon zest, minced garlic, Dijon, honey, dill, parsley, oregano, salt, and pepper in a shallow dish until well combined.
- Marinate the salmon. Place the fillets skin-side up in the marinade. Spoon some marinade over each fillet. Cover and refrigerate for 15-20 minutes. Do not exceed 30 minutes. The lemon will start to denature the fish.
- Preheat your grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
- Grill the salmon. Place fillets skin-side down on the hot grill. Close the lid and cook for 5-6 minutes without moving them. Flip carefully with a fish spatula and grill another 3-4 minutes until the salmon reaches 125-130°F for medium or 135°F for medium-well.
- Rest. Transfer the salmon to a serving platter and let rest for 2-3 minutes. The internal temperature will rise another 5°F.
- Serve. Top each fillet with a sprinkle of fresh dill, a lemon wedge, and a finishing drizzle of Kofinas EVOO. Serve immediately.
Tips for Perfectly Grilled Salmon
Don't over-marinate. Lemon juice is acidic and will start cooking the fish if left too long. 15-20 minutes is ideal; 30 is the absolute maximum.
Oil the grill grates. Salmon sticks easily. Use tongs and a folded paper towel dipped in oil to coat the grates right before grilling. This step prevents tearing when you flip.
Cook skin-side down first. The skin protects the fillet and forms a barrier between the delicate flesh and the grill. Once flipped, only a few more minutes are needed.
Use a thermometer. Salmon is best at medium (125-130°F). The FDA recommends 145°F but the fish will be dry at that temperature. Trust the thermometer over the clock.
Save the marinade as a sauce. Bring leftover marinade to a boil for 2 minutes to make it safe, then drizzle over the cooked salmon as a sauce.
The Marinade That Makes Grilling Salmon Worth Doing
This is the kind of marinade you'll use weekly through grilling season. The Mediterranean herb infused olive oil does most of the heavy lifting. Try our Mediterranean Herb Infused Olive Oil for the marinade base. Finish with a final drizzle of our Extra Virgin Olive Oil from Crete for that fresh, fruity top note. Want to take it further? A drizzle of Authentic Greek Balsamic Vinegar over the finished salmon adds a sweet-tart depth that's hard to beat. For variety, try the marinade with our Garlic Mediterranean Infused Olive Oil for a punchier garlic note, or our Chipotle Infused Olive Oil for a smoky, slightly spicy version. Browse the full Infused Olive Oils collection for more flavor combinations.
Frequently Asked Questions
How long should you marinate salmon?
15-30 minutes is ideal. The acid in citrus-based marinades (like this one) starts to denature the protein in the fish. Essentially cooking it from the outside in, like ceviche. Any longer than 30 minutes and the texture becomes mushy.
What temperature should grilled salmon be cooked to?
For medium, cook to 125-130°F internal temperature. For medium-well, aim for 135°F. Pull the salmon at 5°F below your target temperature. It continues cooking while resting. The FDA recommends 145°F but the fish will be drier at that point.
Can I bake salmon with this marinade instead of grilling?
Yes. Bake at 400°F for 12-15 minutes, depending on thickness. For a crispier top, finish under the broiler for 1-2 minutes. The flavor profile will be slightly different but still excellent.
What sides go well with grilled salmon?
Grilled asparagus, roasted vegetables, a Greek salad, rice pilaf, lemon-roasted potatoes, or a simple cucumber-tomato salad. For a Mediterranean theme, serve with tzatziki and warm pita.
Can I marinate salmon overnight?
No. The acid will break down the proteins too much and you'll end up with mushy, ceviche-textured fish. Stick to 15-30 minutes. If you need to prep ahead, mix the marinade up to 3 days in advance and add the salmon shortly before cooking.
What olive oil is best for marinating salmon?
A Mediterranean herb infused olive oil works best because it carries built-in flavors (oregano, rosemary, basil, thyme) that complement salmon naturally. A plain extra virgin olive oil works too. Just add fresh herbs separately.
