Grilled Herbed Salmon Recipe
Grilled Herbed Salmon Recipe photo by Taste of Home
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Grilled Herbed Salmon Recipe

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Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through.—Jenny Roth, Homer, Alaska
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 1/2 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons minced parsley
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 salmon fillet (2-1/2 to 3 pounds and 3/4 inch thick)

Nutritional Facts

6 ounce-weight: 365 calories, 27g fat (10g saturated fat), 114mg cholesterol, 342mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 29g protein .


  1. In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6-8 servings.
Originally published as Grilled Herbed Salmon in Taste of Home August/September 2001, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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sgronholz 234067
Reviewed Oct. 5, 2015

"This recipe is easily our very favorite salmon recipe! It goes together quickly and always tastes great!"

dinker112574 49217
Reviewed Aug. 13, 2012

"This is a favorite in my home. I just don't use quite as much butter."

kerrynjames 89153
Reviewed Jun. 4, 2012

"We loved this recipe. The husband and I made it for my mom's birthday BBQ and all of the guests LOVED it. I used 3.75 pounds of salmon and still had plenty of basting sauce left over, so don't double the sauce like I was considering!"

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