Fun Around Me Citrus and Herb Grilled Mediterranean Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and flavorful grilled salmon marinated in citrus juice and fresh herbs, capturing the fresh, vibrant flavors of the Mediterranean coast. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 minced garlic cloves, 2 tbsp chopped oregano, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 30 minutes to 1 hour, turning occasionally.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grill grates lightly.
  4. Step 4: Remove salmon from marinade, letting excess drip off. Grill salmon skin-side down for 5-6 minutes until grill marks form and the skin crisps.
  5. Step 5: Flip salmon carefully and grill for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
  6. Step 6: Remove from grill and let rest 2 minutes. Serve with lemon wedges for squeezing over the top.

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