Grilled Citrus Herb Salmon

This grilled salmon recipe goes together quickly and presents beautifully if you are having company.

Grilled Citrus Herb Salmon

Salmon grilled on a bed of herbs and citrus and dabbed with herb-citrus butter.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people


  • 4 pieces Salmon Filet Cut into two inch wide slices
  • 1 Bunch Parsley Washed
  • 1 Bunch Celantro Washed
  • 1 Bunch Scallions Washed with roots and uppermost green removed, cut in half, and then juliene sliced
  • 1 Stick Unsalted Butter Room Temperature
  • 3 Whole Oranges Sliced 1/2" thick
  • 2 Whole Lemons Sliced 1/2" thick
  • 2 Whole Lime Sliced 1/2" thick
  • 1 Whole Lemon or Lime Squeezed for juice
  • Salt & Pepper


  • In a small bowl mixed together the unsalted butter and lemon/lime juice. This should be done slowly - the two items do not easily mixed together. Chop together 2 parsley heads, stems removed; two cilantro heads, stems removed; and one whole scallion. This should be finely chopped to make approximately 1/4 cup of chopped herbs in the end. Mix these chopped herbs into the citrus butter along with salt and pepper to taste. Split the butter mixture into two equal parts and put aside.
  • Heat grill to a medium temperature. While the grill is warming up - layer the sliced citrus over the grill in a single layer. Cover an area large enough to fit the salmon fillets. Try to not leave any holes in the layer. Some overlapping is just fine. Next create a layer on top of the citrus slices of the herbs. Place whole parsley and cilantro springs (stems included), as well as the julienned scallions. This layer should completely cover the citrus layer.
  • Next place the salmon over the herb and citrus layers. The fillets should be an inch or so apart. Using one of the two equal portions of herb butter mixture spread a thin layer over the top of each fillet. Reserve the second portion on butter for after the salmon is cooked.
  • Cover the grill for 15 to 20 minutes, depending on the thickness of the fillet. A very thick fillet may take longer then 20 minutes. You can make a small incision into the center of the filet closest to the middle to determine the salmon is done to your preference.
  • Remove cooked salmon from the top of the herbs. Discard herbs and citrus after turning off the grill and allowing them to cool. Carefully peal skin off the bottom of the salmon and plate over couscous or next to a fresh green salad. After plating, spread the remaining herb butter over the cooked salmon and serve immediately. à table!


You can really take this recipe in multiple directions. I often use whatever I have on hand at the time. You could try these combinations:
  • Use only the cilantro/scallions for under the salmon and in the herb butter. Use only lime on the grill and in the butter.
  • Use only the parsley/oregano for under the salmon and in the herb butter. Use only orange on the grill and in the butter.