Summer delight: Grilled salmon with lemon and herb marinade
Grilled fish is a classic in Mediterranean summer cuisine – it's light, perfect for warm days, and satisfies the longing for a seaside holiday. This recipe with salmon, Mediterranean marinade, and crisp salad will bridge the gap until your next trip.
Image: ©DronG/istock
40 min
Total Time
15 min
Cooking Time
25 min
Preperation Time
Ingredients
| 4 x | Salmon fillet, with skin (200g each) |
| 1 x | clove of garlic |
| 1 sprig | Thyme |
| 1 sprig | Rosemary |
| 1 x | Lemon |
| 70 ml | Olive oil |
| Sea salt | |
| For the salad | |
| 200 g | Lamb's lettuce |
| 200 g | Endive salad |
| 200 g | Cherry tomatoes |
| 1 x | Paprika |
| 1 x | Onion |
| 150 g | Feta cheese |
| 4 tbsp | Olive oil |
| 3 tbsp | White wine vinegar |
| 2 tsp | liquid honey |
| 2 tsp | Mustard |
| Salt, pepper |
Instructions
Step 1 of 13:
Wash the salmon under running water and then pat dry.
Step 2 of 13:
For the marinade, crush the garlic and pluck the Mediterranean herbs from the stem.
Step 3 of 13:
Halve the lemon and squeeze the juice from one half. Mix this with the olive oil and stir in the garlic and herbs.
Step 4 of 13:
Brush the four salmon fillets with the marinade and place in the refrigerator for about 2 hours to allow the marinade to release its flavors.
Step 5 of 13:
Meanwhile, wash, dry, and chop the lettuce leaves.
Step 6 of 13:
Also wash, dry, and cut the cherry tomatoes and bell peppers into bite-sized pieces.
Step 7 of 13:
Peel the onion and cut into thin strips.
Step 8 of 13:
Drain the feta cheese and cut into small cubes.
Step 9 of 13:
Now for the dressing: Mix the olive oil, white wine vinegar, honey, and mustard until everything is combined. Then season with salt and pepper.
Step 10 of 13:
Combine the salad with the vegetables and feta and toss with the dressing.
Step 11 of 13:
Place the salmon skin-side down and perpendicular to the grill grate on the hot grill. Let it rest over the heat for 2 to 3 minutes.
Step 12 of 13:
Then turn the fillets over once and finish cooking for about 2 minutes over indirect heat in one spot.
Step 13 of 13:
Remove the salmon fillets from the grill, sprinkle with sea salt, and arrange on the salad bed.
