Total Time
Prep 15 mins
Cook 10 mins

The salmon is an endangered species in Ireland. Grilling is a very basic way to prepare this glorious fish, and I've also successfully broiled it when it's too cold to cook out.

Ingredients Nutrition


  1. Rinse and dry the salmon steaks or fillets.
  2. Mix the oil, herbs and lemon juice.
  3. Coat the outside of the salmon with the oil mixture.
  4. Fire up the grill!
  5. Cook the salmon on the grill for roughly 5 minutes on each side, depending on the thickness of the flesh.
  6. When done, the salmon will be flaky and pale in colour.
  7. Remove the fish from the grill or broiler and serve with a lemon garnish.
Most Helpful

Mille® ™ I made this last night for my boyfriend. I know you hate reviews that start out with that sentance but I don't eat seafood so I am basing my review on his comments/reaction. :o) When I asked him how many stars he would give it, he said 4. Knowing him like I know him, that means 5 stars! (He does movie reviews @ and has NEVER given a 5. It takes ALOT for him to give 4) Anywhooo, he said that it was "really good" and that the flavors were very light and accented to salmon very well. It wasn't overpowering like some flavors can be. I used a salmon filet, fresh parsley and fresh dill. I mixed everything up, put it on the salmon and wrapped everything in plastic wrap. I then put it in the ice box for about an hour while I did the prep work for the rest of our dinner. Then Dan grilled it over charcoal for about 11 minutes. I think he was surprised at how good it was! Next time I am going to make extra and use it on chicken for me! Thanks for a great recipe that allows me to make such a yummy, healthy meal for my honey.

Malriah May 26, 2003

This is a classic way to cook salmon on the grill. Always good, never fails. If you have issues like me with the fish falling appart and ending up on the charcoal, wrap the salmon in aluminum/tin foil loosely but with a good seal. Poke a few holes in the top. No need to flip with this method. If you have capers, throw some of those in to, they add a nice saltyness :-)

AKSandy June 23, 2010