Lemon Herb Grilled Salmon with Quinoa

If I have to be honest, I think I could eat this dish every day for the rest of my life without ever getting bored with it. Something about the smoky, lemon-flavored salmon with fluffy quinoa and fresh herbs is just comforting and refreshing at the same time. Whenever I prepare this dish, it feels like I’m having a restaurant meal-experience sans hassle (and cost).

The food balances salmon’s richness with lemony brightness, earthy depth of flavor from the herbs, and the nutty bite of quinoa. Light enough for summer evenings, but hearty enough to make it through any season.

That’s what makes this dish so special- a totally approachable one! You’ve got just this handful of fresh ingredients, a grill (or grill pan), and that is it. No fuss. It is enough to be wholesome and nourishing but also one that you would willingly serve-up to impress your guests, even if it is just a weeknight dinner for yourself.

Why You’ll Love This Recipe

You’ll love this lemon herb grilled salmon with quinoa because:

• The taste of the citrus and the herbs almost burst into ecstasy, right in tune with the salmon’s rich flavor. One gets the rejuvenating aroma, this dish surprises with nothing that kills the fishy humor overshadowed by the fishy smell.
• So simple! In no time, it is prepared and served, all in less than 40 minutes.
• Oh, so nutritious! Packed with protein, omega-3, and fibers, this is a dish that still energizes you while feeling light.
• Flavor is easily tunable with different herbs, sides, or flavor add-ins.
• Gourmet from the restaurant, made at the disproportionality, draws the pride of serving for yourself, family, or sidekicks.

Tools You’ll Need

I always find cooking less stressful when I have the right tools ready to go. Here’s what you’ll want nearby:

• Grill or grill pan – For that gorgeous char and smoky flavor. If you don’t have one, a regular skillet works too.
• Mixing bowl – To whisk together your marinade and toss quinoa add-ins.
• Tongs or spatula – These are great for flipping the salmon over without disintegrating the fish into a thousand pieces.
• Small saucepan with lid – For cooking the perfect-textured quinoa: fluffy yet firm.
• Sharp knife and cutting board – For cutting lemons and mincing herbs.

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each / 170 g each)
• 2 lemons (1 for juice, 1 for slices)
• 3 tbsp olive oil (45 ml)
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh dill, chopped (4 g)
• Salt and black pepper, to taste

For the Quinoa:

• 1 cup uncooked quinoa (185 g)
• 2 cups water or vegetable broth (480 ml)
• 1 tbsp olive oil (15 ml)
• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh mint or basil, chopped (optional, 4 g)
• Salt, to taste

Step-by-Step Instructions

1. Prep the Quinoa

Wash your quinoa with cold water (this will rinse off the natural bitter coating). Next, in a saucepan, measure out the washed quinoa with water or broth, bring to a boil, then lower the heat to a simmer and cover for about 15 minutes. When done, the quinoa should be looking fluffy with tiny spirals present. Allow it to sit and steam, still covered.

(Tip: Don’t peek too much—steam is your friend here!)

2. Marinate the Salmon

Into a mixing bowl whisk together olive oil, lemon juice, garlic, parsley, dill, salt, and pepper. Place salmon fillets in the bowl, skin-side down, if they have skin, and spoon the marinade over them.

(You don’t need a long marinade here—the lemon and herbs work quickly to brighten the fish.)

3. Preheat and Grill

Preheat the grill or greased grill pan to medium-high. Oil the surface lightly for nonstick cooking. Place the salmon fillets skin-side down and cook them for 4–5 minutes on each side, depending on thickness. It’s ready when it flakes easily with a fork.

(Don’t fuss with flipping too soon—give the salmon time to release naturally from the grill.)

4. Fluff and Season Quinoa

Use a fork to gently fluff quinoa. Pour olive oil over it, add parsley in, sprinkle in some salt as good seasoning, and use with mint/basil if used .

5. Assemble and Serve

Place quinoa on a plate, garnish with salmon fillet and lemon wedges. If you are like me, a little extra drizzle of olive oil and a squeeze of lemon at the end makes it even better.

Serving Ideas

• Pair with a simple green salad tossed in olive oil and vinegar.
• Here you have it: grilled zucchini, bell peppers, and even asparagus serve additional freshness and texture.
• If you’re seeking a creamy touch, serve with tzatziki or a light yogurt sauce.

Variations and Customizations

• Herbs- have cilantro and lime for an interesting twist instead of parsley and dill.
• Add roasted cherry tomatoes along with feta and/or olives for a Mediterranean flavor to your quinoa.
• Protein swap: Trout, cod, or even chicken will do if salmon is not your idea of great meat.
• Add a hint of heat with a few red pepper flakes into the marinade.

Storage and Make-Ahead

• Fridge – Store leftovers in an airtight container for up to 3 days. Reheat salmon gently to avoid drying it out.
• Freezer – Cooked salmon can be frozen up to 2 months (though fresh is always better). Quinoa freezes well, too.
• Make-ahead tip – Cook quinoa a day in advance and store it in the fridge. Just reheat before serving.

Pro Tips and Mistakes to Avoid

Think of these like little secrets from me to you:

• Don’t over-marinate – Lemon juice can start “cooking” the salmon if left too long. 15–30 minutes is plenty.
• Check grill heat – Too hot, and the salmon burns before cooking through; too low, and you miss the sear. Medium-high is the sweet spot.
• Pat salmon dry – Before grilling, lightly pat the fillets with paper towels. It helps them brown better.
• Use broth for quinoa – It makes a huge difference in flavor compared to plain water.
• Rest the salmon – Give it 2–3 minutes off the grill before serving so the juices settle in.

Recipe Details

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutrition (per serving, approx.):

• Calories: 430
• Protein: 38 g
• Carbohydrates: 20 g
• Fat: 22 g
• Fiber: 3 g

Final Note

If you try this lemon herb grilled salmon with quinoa, I hope it becomes one of your go-to meals like it is for me. It’s simple, nourishing, and feels like a little celebration on a plate. When you make it, let me know how it turned out—did you add your own twist? Share it with a friend, comment about your experience, or just enjoy it with a squeeze of extra lemon. You deserve every bite.