Salmon Fillet with Herbs

A quick way to make tasty salmon on the grill.

Salmon Fillet with Herbs

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  • Prep Time


  • Total Time


  • Servings



  • ½

    large bunch dried thyme

  • 5

    fresh rosemary branches

  • 8

    bay leaves

  • 2

    lb 4 oz salmon fillet

  • 1

    bulb fennel, cut into 8 pieces

  • 2

    T lemon juice

  • 2

    T olive oil


Make a base on the hot grill with the dried thyme, rosemary branches and bay leaves overlapping them so that they cover a slightly bigger area than the salmon. Carefully place the salmon on top of the herbs. Arrange the fennel around the edge of the fish. Combine the lemon juice and the olive oil and brush the salmon with it. Cover the salmon loosely with a piece of foil, to keep it moist. Cook for about 20-30 minutes basting frequently with the lemon juice mixture. Remove the salmon and cut into pieces. You can use whatever combination of spices you want. (Sage, marjoram whatever is suitable for fish.


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