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Grilled Basil Lemon Salmon

Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Author: Angela Marinelli, M.S., M.Ed.



  • 1 1/2 lbs salmon cut into 6 oz fillets
  • 1 1/2 tsp sea salt
  • 3/4 tsp black pepper


  • 1/3 cup fresh lemon juice
  • 1/2 cup high quality extra virgin olive oil
  • 3/4 cup fresh basil packed, not chopped
  • 1-2 cloves garlic
  • sea salt and red pepper flake to taste



  • Cut salmon into 6 oz fillets. Leave skin on. Pat it until it's completely dry.
  • Put all marinade ingredients except olive oil in a blender or food processor and whiz until blended. With the machine off, scrape down the sides, then turn back on and add extra virgin olive oil in a slow steady stream. Blend until all ingredients are fully incorporated.
  • Pour the marinade in a 9x9 or 9x11 baking dish. Reserve 2-3 TBS (if desired), cover, and set aside in a small bowl.
  • Put the salmon into the baking dish into the marinade skin side up (so the meat of the salmon is soaking in the marinade).
  • Marinade for 20-30 minutes. You can leave the salmon out.

Prep to Grill

  • Preheat your grill 15 minutes before grilling.
  • When ready to grill, remove salmon from marinade and place onto a baking sheet skin side down.
  • Salt and pepper the tops and sides of the salmon fillets.


  • Place on the grill skin side down.
  • Grill for 7-8 minutes or to 135-140F for medium doneness. You can cook for less time to 130F if you like your salmon closer to medium rare, or cook longer to 155-160F if you like your salmon more done.
  • Baste with reserved marinade for extra and moisture if desired.
  • Remove from grill. Often the skin will come right off and stay on the grill. This is fine. I remove it before serving if it doesn't.
  • Let rest for 5 minutes before serving.
  • Serve and enjoy!


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017