Fresh, herby and bright this green sauce does double duty as a quick marinade for grilled salmon. The remainder can be served as an elegant drizzle for the finished fish, cooked to a beautiful medium-rare. This recipe is easy enough for a weeknight dinner but also makes for a stunning presentation for summer entertaining. It’s gluten-free, dairy-free and low FODMAP!

whole marinated grilled salmon fillet with green marinade on platter with fork

There was a classic green sauce that my mom used to buy at our local prepared foods shop when I was growing up. Paired with grilled salmon, which was her signature once temperatures crept up, the sauce is a visceral reminder that summer is here.

My mother is a purest, and rarely ever marinated the fish. But I think a quick grilled salmon marinade that lends a punch of acidity without cooking it (ceviche style) is a happy medium for grilling. Alas I am a lazy cook who hates dirtying another bowl, which is how I discovered that this green sauce (bless it) can do BOTH.

ingredient shot with chives, mint, basil, lemon, mustard, mayo on a sheet pan

A grilled salmon marinade that doubles as a sauce

The green sauce is somewhere between a green goddess (which usually has avocado) and an herby aioli. It is primarily mayo-based but is punched up with peppery Dijon mustard. If you’re familiar with my foolproof grilled bluefish method, you know that a hit of mustard is among my favorite ways to give fish a trip to the coals.

I’ve tested the green salmon marinade with tons of different herbs and you really can’t go wrong. Basil or mint tend to be my favorite base, but dill also adds a lovely freshness to the sauce. Use whichever you have thriving in your garden or are partial to and aim to have 1 ½ cups total herbs.

Grilled salmon step-by-step

herbs mayo and mustard in a small food processor
Combine the herbs, mayo, Dijon, and lemon juice in a food processor.
green marinade in a food processor
Puree until smooth, green and dreamy.
whole salmon fillet with drizzle of green marinade on sheet pan
Place the salmon on a sheet pan and add 1/4 c. green marinade.
whole salmon fillet with green marinade on sheet pan
Slather the flesh side with the grilled salmon marinade.
grilled salmon side on grill pan
Grill the salmon over high heat, flesh-side down.
green herb sauce marinade in a bowl
Flip, and grill on the skin side. Serve with the green sauce.

The best way to grill salmon with skin

In terms of grilling techniques for salmon, always start with the flesh-side down. You’ll cook the fish on this side for longer and ensure a clean release with elegant grill marks. The skin side tends to be more finicky, but if it sticks, it’s no big deal as you’ll be serving it flesh-side up. No one will notice, trust me!

I prefer to grill salmon without aluminum foil, as I think contrary to what some say, that it leaves more opportunity for fish to stick. If not to the grates, then to the foil itself.

platter of whole grilled salmon fillet with green sauce on the side
fork holding bite of grilled salmon with green herb sauce

While you can used this marinade for grilled salmon cut into individual fillets, from my testing experience, I would recommend one big gorgeous side of salmon, which you can serve family style.

The bigger piece may seem like more to manage on a grill, but its heft actually gives you more leverage when flipping it, while the individual pieces can break apart more easily and be finickier.

Read on for this quick and easy recipe for marinated grilled salmon with green herb sauce! And if you’re looking for something that only uses pantry ingredients, this 5-ingredient teriyaki marinade is also wonderful on grilled salmon!

With health and hedonism,

Phoebe

grilled salmon in green marinade on a platter with fork

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The Best Grilled Salmon with Green Sauce

Fresh, herby and bright this green sauce does double duty as a quick marinade for grilled salmon. The remainder can be served as an elegant drizzle for the finished fish. This recipe is easy enough for a weeknight dinner but is also fabulous for summer entertaining. It’s gluten-free, dairy-free and low FODMAP!

Use any combination of green herbs you like – aim for 1 ½ cups total.

Course Main Course
Cuisine American
Diet Diabetic, Gluten Free, Kosher, Low Lactose
Keyword fish, marinade, salmon
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1/2 cup basil or parsley
  • 1/2 cup dill or mint leaves
  • 1/2 cup roughly chopped chives
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • Sea salt
  • Olive oil
  • 2 pounds salmon fillets or one large side, skin-on

Instructions

  • In a small food processor, combine the herbs, mayonnaise, mustard, and lemon juice. Puree until well-incorporated. Alternatively, you can finely chop the herbs by hand. Taste for seasoning and add salt as necessary. The sauce can be made a day in advance.
  • Drizzle a plate or sheet pan with olive oil and arrange the salmon flesh-side up, swishing it around so that the skin is coated in the oil. Season the flesh generously with salt. Spoon ¼ cup of green sauce marinade onto the fish (divided if using separate fillets) and use the back of a spoon to evenly distribute so it fully covers the flesh (the skin just needs oil). Set aside at room temperature while you preheat the grill.
  • Preheat your grill to medium-high – ideally reaching 450 degrees F. Add the salmon flesh-side down on the grates. Cook for 5 to 7 minutes, depending on the thickness of your salmon. If using an outdoor grill, keep the cover down to ensure the flames remain hot. When the salmon is opaque almost all the way up the sides, you can flip it. Cook for another 3 to 4 minutes, until the skin is charred, for medium-rare. Remove the salmon to a platter and serve with the remaining green sauce, lemon slices and any additional herbs as garnish.