Simple Grilled Salmon with Veggies

Name: Simple Grilled Salmon with Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 salmon fillets, skin on; 2 tablespoons olive oil; 1 lemon, zested and juiced; Salt and pepper, to taste; Fresh herbs (such as dill or parsley), for garnish; 2 cups mixed vegetables (zucchini, bell peppers, asparagus); 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; Salt and pepper, to taste

Highlighted under: Borderless Food

I love this Simple Grilled Salmon with Veggies recipe because it’s quick, fresh, and full of vibrant flavors. Just a few minutes on the grill can transform a simple meal into a gourmet experience. The combination of flaky salmon with crisp vegetables creates a delightful harmony that’s satisfying yet light. I've experimented with different spices and marinades, and I've found that a touch of lemon zest and fresh herbs really elevates the dish. Whether it’s a weeknight dinner or a weekend barbecue, this recipe never disappoints!

Created by

Emily

Last updated on 2026-02-06T16:09:27.419Z

Every time I grill salmon, I'm reminded of summer evenings spent outdoors. The aroma of fresh herbs and vegetables sizzling on the grill brings back memories of family gatherings and laughter. I’ve learned that the key to a perfect grilled salmon is to keep the skin on, which helps prevent it from drying out while adding extra flavor.

This dish is not just about salmon; the vegetables become a star in their own right. I've recently started marinating the veggies in a mix of olive oil and balsamic vinegar—this simple addition takes their flavor to a whole new level. It's a quick yet satisfying meal that highlights the beauty of fresh, seasonal ingredients!

        Why You Will Love This Recipe
        Quick and easy to prepare, perfect for busy nights
Fresh, seasonal ingredients enhance flavor
Deliciously healthy, packed with Omega-3s

      

Enhancing Flavor Profiles

The combination of lemon juice and zest in this recipe not only brightens the flavor of the salmon but also serves to tenderize the fish. The acidity from the lemon helps to break down the protein, resulting in a flaky texture that's enjoyable to eat. When choosing your lemon, look for ones that are firm and have a vivid yellow color, which indicates freshness and juiciness. A quick tip: roll the lemon on the countertop before juicing to maximize the amount of juice you can extract.

Fresh herbs like dill and parsley can significantly enhance the overall flavor of your dish. Dill complements the natural taste of salmon beautifully and adds a garden-fresh aroma. If you’re in a pinch or don’t have fresh herbs on hand, dried herbs can be used; however, increase the quantity to compensate for the decrease in potency. I often add a bit of fresh lemon zest to the herbs when garnishing, creating a cohesive flavor profile.

Grilling Techniques

Achieving the perfect grill marks and a moist center in your salmon requires even cooking and careful attention. Start cooking with the salmon skin-side down, as the skin helps protect the delicate flesh from direct heat. Aim for a grill temperature of around 375-400°F for optimal results. If you notice flare-ups, move the salmon to a cooler part of the grill to maintain steady cooking. You'll know it's time to flip the salmon when it lifts easily from the grill; if it sticks, it likely needs more time.

When it comes to grilling the vegetables, a mix of zucchini, bell peppers, and asparagus creates a colorful presentation and assorted textures. These vegetables take on a wonderfully smoky flavor when grilled but be sure to cut them into similar sizes for even cooking. I recommend using a grill basket or skewers to prevent smaller pieces from falling through the grates, and turning them occasionally until they are tender and have those enticing char marks.

Ingredients

Ingredients:

For the Grilled Salmon

4 salmon fillets, skin on
2 tablespoons olive oil
1 lemon, zested and juiced
Salt and pepper, to taste
Fresh herbs (such as dill or parsley), for garnish

For the Veggies

2 cups mixed vegetables (zucchini, bell peppers, asparagus)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper, to taste

Instructions

Instructions:

Prepare the Marinade

In a small bowl, combine olive oil, lemon zest, and juice, then season with salt and pepper. Place salmon fillets in a dish and pour the marinade over them. Let marinate for 10-15 minutes.

Prepare the Veggies

In another bowl, toss the mixed vegetables with balsamic vinegar, olive oil, salt, and pepper. Set aside to marinate briefly.

Preheat the Grill

Preheat your grill to medium-high heat. Ensure the grates are well-oiled to prevent sticking.

Grill the Salmon

Place the marinated salmon fillets skin-side down on the grill. Cook for about 5-7 minutes, then carefully flip and cook for an additional 5-7 minutes, until the salmon is cooked to your preference.

Grill the Veggies

Add the marinated vegetables to the grill alongside the salmon. Grill for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Serve

Once cooked, remove the salmon and veggies from the grill. Garnish the salmon with fresh herbs and serve warm.

Pro Tips

For added flavor, consider adding a sprinkle of chili flakes or a drizzle of honey over the salmon before grilling. This adds a nice depth of flavor that complements the dish well.

Storage and Reheating Tips

Leftovers from this grilled salmon and veggies recipe can be stored in an airtight container in the refrigerator for up to three days. If you're looking to make it ahead, consider marinating the salmon the night before and grilling it fresh on the day of serving. When reheating, doing so gently is key—microwave in short bursts or reheat in a skillet with a drizzle of olive oil on low heat to maintain moisture.

For longer storage, you can freeze the cooked salmon and veggies. Portion them out in single servings, ensuring they are well wrapped or stored in a vacuum-sealed bag to prevent freezer burn. When ready to eat, thaw them overnight in the fridge and then reheat while ensuring they reach an internal temperature of 145°F to maintain food safety.

Variations and Pairings

If you're looking to mix things up, consider adding a marinade of maple syrup and soy sauce to the salmon for an Asian twist. A sprinkle of sesame seeds post-grilling can also add an appealing crunch. Alternatively, experimenting with other types of fish such as trout or seabass can provide an equally delicious outcome with this simple technique.

For a complete meal, serve this grilled salmon with a quinoa salad or a side of couscous mixed with herbs and a squeeze of lemon. These sides not only enhance the flavors but also ensure you have a balanced meal that's nutritious and satisfying. Pairing with a crisp white wine or a light, herbaceous cocktail can also elevate your dining experience.

Questions About Recipes

→ Can I use frozen salmon?

Yes, just be sure to thaw it fully before marinating and grilling for even cooking.

→ What other veggies can I use?

You can use any seasonal vegetables like carrots, broccoli, or eggplant; just adjust the grilling time as needed.

→ Is this recipe suitable for meal prep?

Absolutely! You can prepare the salmon and veggies ahead of time, then grill them just before eating.

→ How do I know when the salmon is cooked?

Salmon should be opaque and flake easily with a fork when cooked. A food thermometer should read 145°F (63°C).