Herb-Grilled Salmon Recipe

This herb-grilled salmon recipe is pan-seared, buttery, and full of garlicky flavor from a simple homemade herb butter. It’s quick to pull together (like, under 20 minutes if the butter’s made) and feels kinda fancy without needing much effort.

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Quick Summary

• Prep time: 10 mins (or 5 if butter’s already prepped)
• Cook time: 10 mins
• Flavor: buttery, herby, lemony crisp
• Great for: weeknight dinners, low-effort impressing, meal prep

Why I Like This Recipe

This is my “I want real food but I’m not chopping onions tonight” fallback. The herb butter does all the heavy lifting — make it once and you’ve got flavor for days. The salmon gets crispy on one side, soft in the middle, and you slap on a slice of the butter while it’s still hot so it melts right in. Good with rice. Or a fork. Or straight outta the pan. Whatever.

Ingredients

Garlic Herb Butter:

• ½ cup unsalted butter (or vegan butter), softened
• 2 tsp chopped fresh parsley
• ½ tsp kosher salt
• ¼ tsp lemon zest
• 1 garlic clove, minced (or ½ tsp garlic powder)

Salmon:

• 4 (4 oz) salmon fillets
• 2 tbsp avocado oil (or olive oil)
• 1 tsp kosher salt
• 2 tsp Italian seasoning

How To Make Herb-Grilled Salmon

1. Make the herb butter: Mix butter, parsley, salt, zest, and garlic in a bowl. Scoop it onto parchment or plastic wrap, roll into a log, and chill. If you’re in a rush, 10–15 minutes in the freezer works.
2. Season the salmon: Brush fillets with oil, then sprinkle with salt and Italian seasoning. Keep it simple.
3. Sear the salmon: Heat a skillet over medium-high. Add a little oil. Place salmon seasoning-side down and sear for 3–4 minutes until golden.
4. Finish cooking: Flip the salmon. Lower heat to medium. Let it cook another 3–4 minutes.
5. Add the butter: Slice the herb butter and lay one or two rounds on each piece of salmon. Let it melt over the top as it finishes cooking (about 1–2 more minutes).
6. Serve: Add herbs or lemon if you’ve got ‘em. Another slice of butter doesn’t hurt either.

Tips for Success

• Don’t skip the butter — it makes the whole dish.
• Use skin-on salmon if you want a crispier base.
• Start with a hot pan to get that golden crust.
• If the salmon sticks, give it another minute — it’ll release when it’s ready.
• Leftover herb butter? Toss it on veggies or bread.

Storage and Reheating

• Fridge: Store cooked salmon in an airtight container for up to 3 days.
• Reheat: Use a skillet over low heat, covered. Keeps it from drying out. Microwave works too — just go gentle.

Frequently Asked Questions

• Can I use frozen salmon?
  Yep. Just thaw it first and pat it dry before searing.
• Do I have to make the butter?
  Technically no, but it’s kind of the best part. You can also just mix garlic, parsley, and oil if you’re in a rush.
• What sides go with this?
  Rice, roasted veggies, a salad, or just some crusty bread to mop up the butter.
• Can I grill this instead?
  Totally. Just oil the grill well so the fish doesn’t stick.
• How do I know it’s done?
  130°F is medium rare, 145°F is fully cooked. The center should flake easily with a fork.

Common Mistakes and How to Dodge Them

• Using cold butter straight from the fridge: Softened butter mixes better. If it’s rock solid, microwave it for 10 seconds first — just not till it melts.
• Salmon sticking to the pan: That means the pan or oil isn’t hot enough. Let the fish sear undisturbed before flipping.
• Overcooking the salmon: It keeps cooking even after you pull it. Take it off the heat around 130°F — it’ll rise to 140ish while it rests.
• Not seasoning enough: Salt matters here. Between the fish and the butter, don’t be shy. A pinch doesn’t cut it.
• Skipping the herb butter chill time: If it’s too soft, it just melts into nothing. Let it firm up so you get that buttery slice on top.

Nutrition Facts (Per Serving)

• Calories: 384 kcal
• Total Fat: 26.4g
• Saturated Fat: 9.3g
• Cholesterol: 94.5mg
• Sodium: 562mg
• Potassium: 420mg
• Total Carbohydrate: 11.9g
• Dietary Fiber: 1.1g
• Sugars: 0.4g
• Protein: 27.7g