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–+ servings
Grilled Lemon Pepper Salmon

Grilled Lemon Pepper Salmon

Discover the secrets to making Grilled Lemon Pepper Salmon a game-changer for your meals. Packed with zesty flavor and easy to prepare.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 367
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets salmon fillets about 6 ounces each
  • 2 tablespoons olive oil
  • 1 tablespoon lemon pepper seasoning
  • 1 unit lemon juice of
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • to taste fresh parsley chopped for garnish
  • as needed lemon slices for serving

Equipment

  • Grill charcoal or gas
  • Tongs
  • Spatula
  • Small mixing bowl
  • Basting brush

Method
 

  1. Start by gathering all your ingredients and laying out the salmon fillets on a cutting board. Check for stray bones using tweezers.
  2. Zest the lemon and set aside the zest. Juice one half and slice the other half.
  3. Mince the garlic finely.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and lemon pepper seasoning.
  5. Pour the marinade over the salmon fillets, ensuring they are evenly coated, and let them marinate for at least 15 minutes.
  6. Preheat your grill to medium-high heat.
  7. Place the marinated salmon fillets skin-side down on the grill. Cook undisturbed for about 6–8 minutes.
  8. Gently flip the fillets and cook for another 3–4 minutes until the salmon flakes easily with a fork.

Nutrition

Calories: 367kcalCarbohydrates: 2gProtein: 34gFat: 25gSaturated Fat: 4gCholesterol: 90mgSodium: 490mgPotassium: 900mgVitamin A: 5IUVitamin C: 10mgCalcium: 1mgIron: 3mg

Notes

For added flavor, sprinkle smoked paprika in the marinade. Always pat the salmon dry before seasoning—it helps the marinade stick better. Use a meat thermometer to check for doneness (145°F). Enjoy with roasted vegetables, quinoa, or a fresh salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently to maintain moisture.
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