Lemon-rubbed salmon

Lemon-rubbed salmon

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(13 ratings)

Prep: 5 mins Cook: 10 mins Plus 10 mins marinating


Serves 4
A herby and zesty salmon dish, that's high in omega-3s - you could barbecue or grill it

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal322
  • fat22g
  • saturates4g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein31g
  • salt0.17g
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  • zest and juice 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 garlic clove, finely chopped
  • ½ 20g pack fresh tarragon, finely chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 x 150g boneless salmon fillets



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…


  1. Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.

  2. Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.

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Comments, questions and tips

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15th Dec, 2015
This is so easy and tastes AMAAAAZING!
10th Jun, 2014
Made this yesterday and it went down so well with everyone. Served it with cracked new potatoes and beans. Delicious. Will be making it again as it is quick and easy!
25th May, 2013
This is lovely and so simple. I serve it with lime and coriander couscous or the herby pomegranate Couscous recipe and a salad.
4th Oct, 2012
tasty tasty!!
8th May, 2012
We had this dish for dinner this evening and really enjoyed it. I reduced the amount of oil stated in the recipe as salmon is such an oily fish. The tarragon has a lovely subtle flavour & I love any opportunity to use garlic! Handy tip: tarragon can be chopped and stored in the freezer in an airtight container. So, you can always have some on standby & it tastes just as good as fresh tarragon when used in cooked dishes. I served it with baby potatoes (halved, drizzled with olive oil, seasoned and roasted for about 20 mins. Add whole garlic cloves and chopped rosemary & thyme and roast for another 10 mins. Toss in balsamic vinegar. Yum!) & steamed green veg.
4th Jul, 2011
Really Lovely, I cooked this for 2, but I only reduced the number of Salmon fillets used, I also only used 1tsp of olive oil.
mother_ship's picture
17th Aug, 2009
Simple and delicious, I replaced the tarragon with a generous amount of parsley and coriander because that's what I had in the bottom of the fridge and even the OH enjoyed it and he's not fond of salmon.
28th Jan, 2009
Great dish for something so easy to make, really good for mid-week dinner. Served with lemon & garlic cous cous with went really nicely with it. Definitely recommend.
1st Aug, 2008
Bloody gorgeous!
14th Jan, 2014
I don't have fresh tarragon, how much dried should I use?
goodfoodteam's picture
29th Jan, 2014
Hi there. If you're using dried, about 1 tsp should do. Thanks, BBC Good Food web team
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