Herb-Encrusted Grilled Salmon
Two food blogging friends send me the herbs I used to season this delicious Herb-Encrusted Grilled Salmon, and this was delicious for an easy dinner!
I wasn’t thrilled with the photo for this Herb-Encrusted Grilled Salmon but I hope you can at least tell from the photo how delicious it was, because it was one of the best tasting pieces of salmon I ever cooked. There’s so much background in how I came up with the recipe, that I’m going to try hard not to ramble too much as I’m explaining it. First, I went to San Francisco, where I got to meet a few of my favorite bloggers and came home with a stash of new ingredients. I always have so many things bubbling around in my brain that I’m wanting to cook, that truthfully, the new ingredients were sitting in a basket on my kitchen counter for the longest time.
Then one day I had some salmon that I’d thawed out to cook, but I wanted a way to cook it that was different from other grilled salmon recipes I’d made. That’s when I spotted my basket of goodies on the counter. The creative cooking juices started flowing, and I used some of the Fantastic Fish Blend from Christine and some of the fennel pollen from Cookiecrumb to add a wonderful herby flavor to the salmon. The herbs were ground in a mortar and pestle and then mixed with some heart-healthy olive oil to coat the outside of the salmon. This turned out to be a grilled salmon recipe that was was easy to make, delicious, and heart-healthy as well, a complete winner all around.
If you don’t have Fantastic Fish Blend or fennel pollen, I’ll tell how you can substitute for them, so no worries. (But thanks again to Christine and Cookiecrumb for sharing these great ingredients with me.) In the mortar and pestle combine Fish Blend, fennel pollen, lemon pepper, and a pinch of sea salt. If you don’t have a mortar and pestle, use anything heavy to grind them together in a bowl. Mix herb mixture with olive oil and rub on both sides of the salmon filets. Let the fish sit with the herb coating for at least ten minutes while the grill warms up. Be very careful not to grill fish too long. The finished fish in my first photo was cooked just a bit over seven minutes. Fish should feel barely firm to the touch when it’s done.
Make it a Meal: This would taste great with Cucumbers Caesar for an easy low-carb meal!
More Delicious Salmon on the Grill:
Buffalo Glazed Grilled Salmon with Blue Cheese Coleslaw ~ Kalyn’s Kitchen
Grilled Salmon with Maple-Sriracha-Lime Glaze ~ Kalyn’s Kitchen
Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron ~ Kalyn’s Kitchen
Herb-Encrusted Grilled Salmon
This amazing Herb-Encrusted Grilled Salmon was a delicious, easy dinner!
- 2 salmon filets, thawed in refrigerator if frozen
- 1 T olive oil, plus more for oiling grill
Herb Mixture Ingredients
- 1 generous T Fish Blend
(Fish blend is lemon basil, chives, dill, thyme, and dried celery leaves. To substitute, use equal parts dried basil, dried chives, dill weed, dried thyme, and celery seed.)
- 1/2 tsp. fennel pollen (to substitute, use ground fennel )
- 1/2 tsp. lemon pepper
- 1/4 tsp. sea salt
- Remove salmon from refrigerator and allow to come to room temperature.
- In mortar and pestle, grind together Fish Blend (or individual herbs), fennel pollen (or ground fennel), lemon pepper, and salt.
- Pick out any woody pieces that don’t grind up, then add olive oil and mix together.
- Rub fish on both sides with herb mixture, and let sit for at least ten minutes while you preheat gas or charcoal grill.
- Rub grill slats with a piece of paper towel dipped in olive oil (or use nonstick spray), then heat the grill to medium-high. (You can only hold your hand there for 3-4 seconds at that temperature.)
- Place fish on grill at an angle, top side down, and cook until grill marks start to appear, about 2-3 minutes.
- Then rotate and cook 2-3 minutes more to get criss-cross marks.
- Turn fish carefully and cook 2-3 minutes on second side, or until fish feels just slightly firm to the touch, but not at all hard.
- Total cooking time will be under ten minutes, I cooked my salmon just over 7 minutes, and it was perfect. Fish should feel barely firm when it’s done.
- Serve hot.
Claudia’s Fantastic Fish Blend was used for this recipe.
Recipe created by Kalyn with inspiration from her friends.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Herb-Encrusted Grilled Salmon is a perfect main dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.
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