Ingredients:

  • ¼ cup (60 ml) olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons (8 g) fresh dill, chopped
  • 2 tablespoons (8 g) fresh parsley, chopped
  • Salt and black pepper, to taste
  • 4 silver salmon fillets (about 6 oz/170 g each)
  • Lemon wedges, for serving

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and black pepper. Whisk until well blended.
  2. Place salmon fillets in a shallow dish. Pour the marinade over the fish, ensuring even coverage. Cover and refrigerate for at least 15 minutes, but no more than 1 hour.
  3. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  4. Remove salmon from marinade and let excess drip off. Place fillets skin-side down on the grill. Cook for 5-6 minutes. Carefully flip and cook for another 4-6 minutes or until the fish flakes easily or reaches 145°F (63°C) internal temperature.
  5. Transfer to a plate and serve with lemon wedges for squeezing on top.