Grilled Salmon and Lemons with Herbs

Grilled Salmon and Lemons with Herbs


Any leftover salmon is great in green salads, pasta salads, omelets or sandwiches.

4 teaspoons extra-virgin olive oil, plus more for the grill
1 (2 1/2-pound) skin-on side of salmon, pin bones removed
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
4 lemons, halved
2 tablespoons mixed chopped herbs such as tarragon, marjoram, thyme and parsley

Oil grill grates, then preheat grill to medium-high heat. Meanwhile, brush salmon all over with oil and sprinkle with salt and pepper. Arrange salmon on grill, skin-side down and cook, gently flipping once, until golden brown on both sides and cooked to desired doneness, up to about 15 minutes total. To flip the salmon, use two large spatulas. Or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.

Meanwhile, arrange lemons on grill, cut-sides down and grill until deep golden brown and fragrant, 5 to 7 minutes. When done, carefully transfer salmon to a large platter, scatter herbs over the top and serve with lemons on the side for squeezing.