A delightful grilled salmon recipe featuring a flavorful herb crust and a tangy lemon aioli.
Prepare the herb crust by combining the parsley, dill, minced garlic, lemon zest, and olive oil in a mixing bowl.
Chop the herbs finely to ensure they adhere well to the salmon.
Brush the salmon fillets with olive oil and season with salt and pepper.
Ensure the salmon is patted dry before brushing with oil for better seasoning adherence.
Press the herb mixture onto the flesh side of each salmon fillet.
Gently press the herbs to create an even crust that stays in place during grilling.
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Use a paper towel dipped in oil to grease the grill grates safely.
Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side until the flesh is opaque and flakes easily.
Avoid flipping the salmon too early to prevent sticking.
While the salmon cooks, prepare the lemon aioli by whisking together the mayonnaise, lemon juice, and minced garlic in a bowl.
Adjust the lemon juice to taste for a more tangy aioli.
Serve the grilled salmon with a dollop of lemon aioli on the side.
Garnish with additional fresh herbs for a vibrant presentation.
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