Grilled Mediterranean Salmon

Grilled salmon is one of those dishes that has as many variations as there are backyard grill masters. Of all fish, salmon is the best for grilling, it is a hearty fish that holds together well, plates well, and tastes the best. The Mediterranean flare comes in the herbs you grill with the salmon. I recommend a horseradish based sauce to serve with the salmon, but if you don’ t like a small punch with your sauce, I have other sauces you can try.


  • 2 lbs Fresh Salmon – cut into 4 fillets
  • 4 TBLs Basil – chiffonade, cut into ribbons
  • 2 TBL Olive oil
  • 4 Green Olives – chopped
  • 4 Lemon slices – thin
  • 2 TBL Lemon juice -fresh
  • 1 TBL Parsley – chopped
  • 1 TBL Garlic – peeled, smashed, and minced
  • Salt and pepper to taste


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Pat fillets dry with a paper towel, then brush on olive oil on both sides.
  3. Get grill hot. If using a gas grill heat on high and reduce heat once you start to grill.
  4. Generously salt and pepper both sides.
  5. In a bowl, mix the basil, parsley, garlic and lemon juice. Rub onto salmon’s flesh side and press in.
  6. Let the salmon rest while you make the salmon sauce.
  7. Grill salmon flesh side down to start, usually you start with the skin side down, but we deviate here.
  8. Cook ~4 mins and turn over for 4 more mins.
  9. Serve with a garnish of chopped green olives and lemon slices, and of course the salmon sauce.