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Olive Garden Herb Grilled Salmon is my go-to when I want something equal parts comforting and elegant but need dinner on the table fast. Juicy salmon gets a flavor boost from homemade herb butter and Italian seasonings plus it all comes together in under half an hour with just a handful of fresh pantry staples.
I tried this copycat on a whim for a quick weeknight meal one summer and my whole family wanted seconds and leftovers for lunch the next day so it quickly joined our regular dinner rotation.
Ingredients
- Unsalted butter: softening it makes it easy to blend with herbs and infuses richness
- Fresh chopped parsley: adds color and that fresh green flavor reach for bright green leaves without dark spots
- Garlic: minced for a punch of aroma and flavor use firm heavy cloves without any sprouting
- Lemon zest: for zippy brightness zest only the colored rind for best results
- Salt: brings out the flavors balance coarse kosher type is great here
- Salmon fillets: wild-caught or Atlantic both work pick fillets with glistening flesh and no fishy smell
- Olive oil: for searing and moisture choose extra virgin for the best taste
- Kosher salt: seasons the fish evenly
- Italian seasoning: delivers those signature herby Mediterranean notes use a trusted blend or make your own
- Fresh parsley chopped: for garnish gives a final fresh note
- Lemon slices: for serving brighten the plate and enhance the salmon
Step-by-Step Instructions
- Mix the Herb Butter:
- Combine softened butter parsley garlic lemon zest and salt in a small mixing bowl Use a fork to mash everything together until perfectly uniform and flecked with green and yellow.
- Form and Chill the Butter:
- Spoon the butter onto plastic wrap Roll up into a compact log twisting the ends then pop into your freezer for at least three minutes This helps it slice neatly later and set up for melting on the salmon.
- Season the Salmon Fillets:
- Blot the salmon fillets with paper towel for the crispiest sear Sprinkle evenly with kosher salt and Italian seasoning on both sides pressing gently so the seasonings stick.
- Sear the Salmon:
- Get a cast iron skillet crazy hot on medium high heat Drizzle in the olive oil then immediately lay the salmon fillets flesh side down Sear for three to four minutes without moving to give a gorgeous golden crust.
- Flip and Add Herb Butter:
- Turn each fillet carefully Place a hearty slice of chilled herb butter right on top so it starts melting as the second side cooks Cook another two to three minutes until the fillets are opaque and a thermometer reads one thirty degrees.
- Plate and Serve:
- Transfer the salmon to plates Spoon any pooled herby butter from the pan over the fish Garnish with chopped parsley and a lemon slice Serve hot and enjoy every bite.
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The herb butter is truly the star for me I have so many fond memories of my kids sneaking tastes of it off the cutting board before it even reached the salmon It is now the one thing they all request when I grill any fish.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to two days If planning on using for meal prep keep extra herb butter separate to add when reheating so it stays luscious The salmon also freezes well for up to a month Thaw overnight in the fridge before gently reheating on the stove.
Ingredient Substitutions
You can swap out the parsley for fresh basil or dill for a new twist If you do not have Italian seasoning try mixing dried oregano thyme and basil A nondairy butter can stand in for regular butter to make this dairy free and if salmon is not available trout or steelhead are excellent substitutes with the same method.
Serving Suggestions
A light salad with crisp greens and tomatoes makes a wonderful side Or pair with roasted asparagus and garlicky mashed potatoes for a classic steakhouse vibe Leftover herb butter transforms simple steamed veggies or baked potatoes into something special I often spoon it onto everything.
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Cultural Context
Herb grilled salmon is inspired by classic Italian-American cooking where fresh herbs lemon and olive oil highlight beautiful ingredients rather than masking them Olive Garden versions it with a lush pat of butter and lots of herbs and I love recreating that feeling at home It is a spin-off reminiscent of simple trattoria fish dishes focused on balance.
Frequently Asked Questions
- → What type of salmon works best for this dish?
Atlantic or wild-caught salmon with the skin on is recommended for a flavorful and moist result.
- → Why use a cast iron skillet for searing?
A cast iron skillet holds and distributes heat evenly, helping to achieve crisp, golden skin and juicy flesh.
- → How do I know when the salmon is done?
The internal temperature should reach 130°F for medium consistency or up to 145°F for fully cooked fillets.
- → What herbs are used for seasoning?
A blend of Italian seasoning, fresh parsley, and a touch of lemon zest brings depth and brightness to the fish.
- → Can I prepare the herb butter in advance?
Yes, you can make and chill the herb butter ahead, making final assembly even quicker and more convenient.
- → How should I serve this salmon?
Serve hot with extra herb butter, a sprinkle of chopped parsley, and fresh lemon slices for added flavor.