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Grilled Lemon Herb Salmon With Quinoa - Fresh, Bright, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, 5–6 oz each, skin-on if possible)
  • Lemons (2–3, for zest and juice)
  • Fresh herbs (parsley and dill or basil; about 1/3 cup chopped total)
  • Garlic (3 cloves)
  • Olive oil (extra-virgin)
  • Salt and black pepper
  • Red pepper flakes (optional)
  • Quinoa (1 cup, uncooked)
  • Low-sodium chicken or vegetable broth (2 cups; or water)
  • Green onion or chives (optional, for garnish)
  • Baby spinach or arugula (optional, to toss with the quinoa)

Method
 

  1. Prep the marinade: In a bowl, whisk together the zest of 1 lemon, the juice of 2 lemons, 3 tablespoons olive oil, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill (or basil), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.
  2. Marinate the salmon: Pat the fillets dry. Place them in a shallow dish or zip-top bag and pour over half the marinade. Reserve the rest for serving. Marinate for 15–30 minutes in the refrigerator. Don’t go over 45 minutes or the acid can make the texture mushy.
  3. Rinse and cook the quinoa: Rinse 1 cup quinoa under cold water for 30 seconds to remove bitterness. In a saucepan, bring 2 cups broth (or water) to a boil. Add quinoa and a pinch of salt, reduce to a gentle simmer, cover, and cook for 15 minutes. Turn off the heat and let sit covered for 5 minutes, then fluff with a fork.
  4. Boost the quinoa: Stir in 1 tablespoon olive oil, a squeeze of lemon, and 1 minced garlic clove (optional, added off heat for a mellow bite). Fold in a handful of chopped parsley and sliced green onion or chives. If using greens, toss in 2 cups baby spinach or arugula to wilt slightly from the residual heat.
  5. Preheat the grill: Heat a gas grill to medium-high or prepare a charcoal grill for direct heat. Clean and oil the grates well to prevent sticking. If grilling indoors, preheat a grill pan over medium-high.
  6. Grill the salmon skin-side down: Lightly oil the fillets and season with a pinch of salt. Place salmon skin-side down on the hot grates. Grill 4–6 minutes depending on thickness, until the skin is crisp and the fish releases easily.
  7. Finish grilling: Flip carefully and cook 2–4 more minutes, until the center is just opaque and flakes easily with a fork. Target an internal temperature of 125–130°F for medium and very moist, or 135°F for more well-done. Rest 2 minutes off the heat.
  8. Dress and serve: Spoon the reserved lemon-herb marinade over the salmon. Serve on a bed of quinoa with extra lemon wedges. Garnish with more herbs and a drizzle of olive oil if you like.