Lemon Salmon

Marinated Salmon with Lemon, Garlic, and Tarragon

Bright, elegant, and ready in minutes, this Marinated Salmon with Lemon, Garlic, and Tarragon is a masterclass in fresh, vibrant flavours. The zesty citrus and subtle anise notes of the fresh herbs beautifully cut through the natural richness of the fish, while a quick trip to the barbecue adds a delicate, smoky finish. Whether you're entertaining guests or looking for an effortless, healthy weeknight dinner, this simple seafood dish delivers restaurant-quality results with almost zero fuss.

Serves: 4 Prep time: 15 minutes (plus 10 minutes marinating) Cook time: 5–10 minutes

Ingredients

• Zest and juice of 1 large unwaxed lemon (about 2–3 tbsp juice)
• 2–3 garlic cloves, finely minced or crushed
• 2 tbsp fresh tarragon leaves, finely chopped (or 2 tsp dried tarragon if fresh is unavailable)
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 4 skinless salmon fillets (about 150–180g / 5–6 oz each)

For serving (suggested):

• Cauliflower "couscous" salad with rocket (arugula), cherry tomatoes, cucumber, red onion, and a light lemon vinaigrette

Instructions

1. Prepare the marinade. In a shallow, non-metallic dish (large enough to hold the salmon fillets in a single layer), combine the lemon zest, lemon juice, minced garlic, chopped tarragon, and olive oil. Stir well to emulsify the mixture. Season generously with sea salt and freshly ground black pepper—start with about ½ tsp salt and ¼ tsp pepper, adjusting to taste.
2. Marinate the salmon. Add the salmon fillets to the dish. Turn each fillet several times to coat thoroughly, then gently rub the marinade into the flesh, ensuring the garlic, herbs, and zest are evenly distributed. Cover the dish and set aside at room temperature for 10 minutes. (Note: This short marinating time adds bright flavour without “cooking” the fish in the acidic lemon juice. If preparing ahead, refrigerate for up to 30 minutes, but bring back to room temperature before cooking.)
3. Cook the salmon. * Barbecue method (preferred): Preheat the barbecue to medium-high. Remove the salmon from the marinade and wrap each fillet loosely in a piece of foil to create individual parcels—this keeps the fish moist and prevents sticking. Place the parcels over hot coals and cook for 5–8 minutes, turning once halfway through, until the salmon is just cooked through (it should flake easily and appear opaque in the center).
4. Grill/Broil method (indoor): Preheat the grill (broiler) to high. Line a baking sheet with foil and lightly oil it. Remove the salmon from the marinade, letting excess drip off, and place on the prepared baking sheet. Grill for 7–10 minutes, without turning, until the top is lightly golden and the fish is just cooked through.
5. Rest and serve. Remove the salmon from the heat and let it rest for 1–2 minutes. Serve hot alongside a fresh cauliflower "couscous" salad. (For the salad: pulse cauliflower florets in a food processor until rice-sized, lightly pan-fry for 2-3 minutes until just tender, let cool slightly, then toss with the rocket, tomatoes, cucumber, onion, and vinaigrette).

Tips

• Wine Pairing: The bright, anise-infused flavours of this dish pair beautifully with a crisp, low-sugar Marlborough Sauvignon Blanc. The wine's vibrant acidity and zesty citrus notes will perfectly complement the lemon marinade while keeping the meal perfectly keto-friendly.
• Salmon is best served slightly pink in the center—overcooking makes it dry.
• Fresh tarragon gives a subtle anise flavour that pairs beautifully with salmon; dill or parsley can substitute if needed.
• For extra flavour, brush reserved marinade over the fillets during the last minute of cooking (only if it hasn’t touched raw fish for food safety).