Grilled Salmon with Thyme and Parsley Sauce

Salmone alla Griglia con Salsa al Timo


Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Total time: 25 minutes


  • 2 tablespoons fresh lemon juice
  • Salt
  • 6 to 8 sprigs flat-leaf Italian parsley
  • 3 to 4 sprigs fresh thyme
  • 5 tablespoons extra virgin olive oil
  • 2 pounds salmon fillets
  • Freshly ground black pepper
  • 2 to 3 tablespoons fine dry bread crumbs


  1. Preheat a charcoal or gas grill.
  2. Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly with a small whisk or fork until the salt is dissolved. Chop enough of the parsley leaves to measure 2 tablespoons and enough of the thyme leaves to measure 2 teaspoons. Add the herbs to the bowl. Whisk in 4 tablespoons of the olive oil until emulsified.
  3. Season the fish with salt and pepper and coat it with the bread crumbs. Drizzle the remaining 1 tablespoon olive oil on the salmon and place it on the grill. Cook the fish for about 5 minutes per inch of thickness, turning the fillets halfway through the cooking time. When salmon is done, it should flake but still be somewhat pink in the center. Transfer to a serving platter, pour the sauce over it, and serve at once.