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This herb and garlic salmon recipe transforms simple ingredients into a restaurant-worthy meal that's surprisingly easy to make at home. The flaky, perfectly seasoned salmon pairs beautifully with a fresh avocado tomato salad and fluffy rice for a complete dinner that delivers both nutrition and incredible flavor.
I first made this salmon dish when trying to recreate a meal from our favorite seafood restaurant. Now it has become our Sunday dinner tradition even my seafoodreluctant children request it regularly.
Ingredients
- Fresh salmon fillets look for pieces with bright color firm texture and no fishy smell
- Olive oil use extravirgin for the best flavor profile
- Fresh garlic provides essential aromatic base that infuses the salmon
- Lemon juice adds brightness and helps cut through the richness of the fish
- Dried herbs create a flavor crust when grilled
- Fresh parsley brings color and a fresh herbal note
- Ripe avocado choose ones that yield slightly to gentle pressure
- Cherry tomatoes sweeter than regular tomatoes and perfect bite size
- Red onion adds a mild bite that balances the creamy avocado
- Rice provides the perfect canvas for soaking up flavors
- Cilantro optional but adds distinctive freshness to the salad
Step-by-Step Instructions
- Prepare the rice
- Rinse your rice thoroughly under cold water until the water runs clear. This removes excess starch for fluffier results. Combine with water and salt in a saucepan using a 1 to 2 ratio. Bring to a boil then immediately reduce to a simmer and cover. Cook white rice for 15 minutes or brown rice for 35 to 40 minutes until all liquid is absorbed. Let it rest covered for 5 minutes before fluffing with a fork for the perfect texture.
- Create the marinade
- In a bowl combine olive oil minced garlic fresh lemon juice dried herbs salt and pepper. Whisk thoroughly to emulsify the ingredients. This aromatic mixture will infuse the salmon with flavor while also creating a protective coating that helps keep the fish moist during cooking.
- Marinate the salmon
- Pat salmon fillets dry with paper towels then place them in a shallow dish. Pour the marinade over the salmon making sure to cover all surfaces. Let the fish rest for 10 to 15 minutes at room temperature. This brief marination time allows flavors to penetrate without beginning to 'cook' the fish in the acidic lemon juice.
- Prepare the salad
- Dice the avocado just before serving to prevent browning. Combine with halved cherry tomatoes finely chopped red onion olive oil citrus juice and herbs. Toss gently to avoid crushing the avocado pieces. Season with salt and pepper to taste. The contrast of creamy avocado with juicy tomatoes creates a perfect accompaniment to the salmon.
- Grill the salmon
- Preheat your grill or grill pan to medium heat. Place the marinated salmon skin side down first if skin is still attached. Cook for 4 to 5 minutes until you see the color change about halfway up the fillet. Carefully flip using a fish spatula and cook for another 4 minutes. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center for optimal moisture.
- Plate your meal
- Start with a base of fluffy rice about 3/4 cup per serving. Position the grilled salmon alongside or on top. Add a generous scoop of the avocado tomato salad. Garnish with additional fresh herbs and a lemon wedge for squeezing over the fish just before eating.
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The secret to this recipe is actually in the brief marination time. I discovered that letting salmon sit too long in acidic marinades can result in a mushy texture while just 15 minutes gives you maximum flavor without compromising the firm flaky texture that makes salmon so appealing.
Perfect Pairings
This salmon dish works wonderfully with a chilled Sauvignon Blanc or Pinot Grigio. The bright acidity and citrus notes in these wines complement the herbal flavors and cut through the richness of the salmon. For a nonalcoholic option try sparkling water with a splash of grapefruit juice and a sprig of mint.
Customization Options
This recipe welcomes endless variations. Swap the avocado tomato salad for roasted vegetables in winter months. Try different herb combinations such as dill and parsley for a Scandinavian twist or use a miso glaze instead of the herb marinade for Asian flavors. The rice can be replaced with quinoa couscous or cauliflower rice depending on your dietary preferences.
Make Ahead Tips
While salmon is best cooked just before serving you can prepare components ahead of time. The rice can be cooked up to two days in advance and reheated. Prepare the marinade and store in the refrigerator for up to 24 hours. The salad ingredients can be prepped but should be assembled just before serving to prevent the avocado from browning.
Nutrition Benefits
This balanced meal delivers an impressive nutritional profile. The salmon provides lean protein and essential omega3 fatty acids known for reducing inflammation. Avocados contribute healthy monounsaturated fats that support brain health while tomatoes offer lycopene a powerful antioxidant. Combined with complex carbohydrates from the rice this meal provides sustained energy without spikes in blood sugar.
Recipe FAQs
- → How do I know when the salmon is properly cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For medium doneness with a slightly pink center, aim for 130-135°F (54-57°C). The flesh should be opaque and firm to the touch. Cooking time is typically 4-5 minutes per side depending on thickness.
- → Can I use frozen salmon for this dish?
Yes, you can use frozen salmon. Thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels before applying the marinade to ensure proper flavor absorption and prevent excess moisture when grilling.
- → What can I substitute for avocado if it's not available?
If avocado isn't available, try diced cucumber for crunch and freshness, or use chunks of mango for a sweet contrast. Greek yogurt with herbs provides creaminess, while hummus offers protein and a Mediterranean flavor that complements the salmon well.
- → How far in advance can I prepare the avocado tomato salad?
For best results, prepare the avocado tomato salad no more than 1-2 hours before serving. To prevent browning, toss the avocado thoroughly in the lemon or lime juice and keep the salad refrigerated and covered with plastic wrap directly touching the surface to minimize air exposure.
- → What other grains can I use instead of rice?
Quinoa makes an excellent nutrition-packed alternative to rice. Other great options include farro, barley, couscous, or cauliflower rice for a low-carb option. Adjust cooking times and liquid amounts according to the specific grain's requirements.
- → Can I cook this without a grill?
Absolutely! You can pan-sear the salmon in a non-stick skillet over medium-high heat for about 4 minutes per side. Alternatively, bake it in a preheated oven at 400°F (200°C) for 12-15 minutes, or until it flakes easily with a fork.