Grilled Tasmanian Salmon with Lemon Myrtle Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Tasmanian salmon fillets grilled to perfection, brushed with a bright and fragrant lemon myrtle glaze, capturing the essence of Australian native flavors. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs Tasmanian salmon fillet, lemon myrtle powder, olive oil 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: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat (around 400°F). Pat dry 4 pieces of Tasmanian salmon fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, and 1 tbsp honey until well combined to create a glaze.
  3. Step 3: Brush the salmon fillets generously on all sides with half of the lemon myrtle glaze. Place the salmon skin-side down on the grill and cook for 4-5 minutes without moving, until grill marks appear and the edges start to crisp.
  4. Step 4: Flip the salmon gently and brush the fillets with the remaining glaze. Grill for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top. Serve immediately with extra lemon wedges for squeezing.

Frequently asked questions

How long does Grilled Tasmanian Salmon with Lemon Myrtle Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Tasmanian Salmon with Lemon Myrtle Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Tasmanian Salmon with Lemon Myrtle Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Tasmanian Salmon with Lemon Myrtle Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Tasmanian Salmon with Lemon Myrtle Glaze?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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