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Lemon Garlic Grilled Salmon

Jen Paleracio
Moist and tender grilled salmon fillets. Perfectly seasoned with lemon and garlic with a side of roasted potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Grill pan or Cast iron grill pan
  • baking sheet pan
  • Tongs
  • Mixing Bowl or large platter

Ingredients
  

GRILLED SALMON

  • 2 salmon steaks cut in halves or 2 salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili pepper flakes
  • 1 grated garlic clove
  • 2 tablespoons freshly squeezed lemon juice or juice of one lemon, medium size lemon
  • 1 tablespoon lemon zest or zest of one lemon medium size lemon
  • 2 tablespoons olive oil, more for grilling

FOR THE ROASTED POTATOES

  • 7 small red potatoes, skin on, cut into cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon red chili pepper flakes
  • 1 small red onion, sliced
  • 3 tablespoons olive oil
  • 1/4 cup chopped parsley for garnish

Instructions
 

FOR GRILLING THE SALMON

  • Place the salmon in a bowl or platter, then season with salt, red chili pepper flakes, garlic, lemon zest, and lemon juice. Drizzle oil and toss to coat.
  • Heat the grill pan with more oil. Add the salmon and cook for 5-7 minutes on each side depending on how thick the salmon fillets are. Set aside, and cover with foil until ready to serve. (see NOTE #1)
  • Heat the oven to 425ºF. Cut the potatoes into 2-inch cubes and leave the skin on. Line a baking sheet pan with parchment paper. (see NOTE #2)
  • Place the potatoes in a prepared baking sheet pan. Season with garlic powder, Italian seasoning, salt, and red chili pepper flakes.
  • Add the sliced onion, drizzle oil, and toss to coat. Spread the potatoes in a single layer for even baking. Place them in the oven and roast for 35-40 minutes or until fork tender. Serve with the grilled salmon, and garnish with parsley. (see NOTE #3)
  • I made a spicy mayo for dipping sauce. (see NOTE #4)

Video

Notes

NOTE #1 - It's best to roast the potatoes first then grill the salmon. This way you're serving salmon warm and freshly cooked. 
NOTE #2 - You can use any kind of potatoes you like. I find that smaller yellow and red potatoes are creamier and cook faster the Russet potatoes. 
NOTE #3 - Onion is a great addition to the roasted potatoes but you can also add other vegetables like carrots, celery, or bell pepper. The more veggies the better. 
NOTE #4 - For the spicy mayo, I just combine 1/4 cup of mayo and 2 tablespoons of Sriracha or any kind of hot sauce. 
 
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Keyword garlic, grilled salmon, lemon, roasted potatoes