Copycat Olive Garden Herb Grilled Salmon Recipe
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Jump to RecipeThis copycat Olive Garden Herb-Grilled Salmon Recipe is so simple to make and topped with the easiest herb butter. It’s deliciously tender, flaky, each bite melts in your mouth, and is made with simple ingredients.
Not only a delicious meal, this recipe cooks fast! It’s ready in just 10 minutes, so it’s great for last-minute entertaining or just as an easy weeknight meal. It’s a low effort, high reward kind of dinner – you can’t beat this simple recipe.
Grilling season is almost here (even though we grill year-round!) and this is a STELLAR recipe for the grill. It couldn’t be easier to cook, takes very little prep time, and is restaurant-quality good. When I first had the herb-grilled salmon at Olive Garden, I had to make a version at home, and this recipe is spot on!
Start by prepping your fish, get your grill ready, and cook to perfection. We like to sear the top of the fish for 1 minute to get a nice crust on top, then flip the fish and letting it cook until tender. We top it with a delicious herb and garlic butter that takes just minutes to make.
Note: this isn’t Olive Garden’s original version, it’s my adapted copycat recipe that I love to make at home.
Ingredients
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Living in New England, I can get great fresh salmon fillets all year long – but frozen salmon works just as well!
I like lightly brushing the fish with a little olive oil (or other neutral oil) before grilling. It helps the spices stick to the fillet, but keeps the fish from sticking to the grill.
I like to season simply with salt & black pepper because the flavor of the fish really shines!
And the best part of this salmon is the garlic herb butter! It starts by mixing softened unsalted butter with Italian herbs like fresh garlic, thyme, rosemary, and parsley.
Fresh lemon is a must with fish! Finishing the dish with fresh lemon juice makes it pop.
Additions and Substitutions
Instead of regular salt and pepper to season the fish, you can add 1 teaspoon of your favorite spice mix! Italian seasoning, herbs de Provence, or steak spice would all be great options.
For extra heat, you can add a pinch of cayenne pepper or red chili flakes for a bit of spice!
For extra citrusy flavor, you can add lemon zest to the fish or the garlic butter as well.
How To Make This Recipe
Step 1: Make the garlic herb butter – leave a stick of butter on the counter until it comes to room temperature. Once softened, mix in the fresh garlic, thyme, rosemary, and parsley. You can either leave the butter out in the mixing bowl, or wrap in plastic wrap and roll into a log and refrigerate for 30 minutes.
Step 2: Preheat the grill to medium-high heat (around 400 degrees Fahrenheit). Clean the grates or griddle pan if you are using one. Pat the salmon dry with paper towels. Drizzle about 1 teaspoon of olive oil on each piece of salmon and sprinkle with salt and pepper.
Step 3: When ready to cook, place the salmon skin side up on the hot grill. Sear for 1 minute, undisturbed, to get a nice initial crust.
Step 4: Carefully flip the salmon using a wide spatula so it’s skin side down. Grill for 5–7 minutes, depending on thickness, until the internal temperature reaches 125 to 130 degrees Fahrenheit for medium doneness.
Step 5: Remove the salmon the grill, and immediately top with 1 tablespoon of the herb butter. Let rest for 2–3 minutes before serving – the salmon will continue to cook slightly as it rests, and the butter will start to melt.
Step 6: Squeeze the fresh lemon juice over the fish before serving. Serve with lemon wedges and your favorite side dishes.
Recipe FAQs
This recipe starts with salmon fillets seasoned simply with olive oil, salt, and pepper, and topped with garlic butter with fresh herbs like thyme, rosemary, and garlic. Top with lemon and serve with your favorite side dishes.
Store any leftovers in an airtight container, and refrigerate for up to 2 days. Reheat in the oven or the air fryer until how.
Absolutely – if you don’t have fresh salmon, frozen fillets work great. Just be sure to let them fully thaw, and pat dry, before cooking.
Expert Tips
Make sure to check for bones before you cook your salmon. Run your fingers gently along the flesh-side of the fillet and use tweezers to pull out any small pin bones you feel.
Serve this flaky salmon with your favorite side dish: I like roasted red potatoes, asparagus, with pasta dishes, or our favorite Mediterranean pasta salad recipe!
If you don’t want to make the garlic butter as directed, you can simply melt a pad of butter over the cooked salmon fillet and top with the garlic and fresh herbs.
More Great Copycat Recipes!
- Copycat Olive Garden Chicken Giardino Recipe
- Yard House Shiitake Garlic Noodles Copycat Recipe
- Copycat Olive Garden Watermelon Sangria Recipe
- Copycat Trader Joe’s Bruschetta Sauce Recipe
- Trader Joe’s Cacio e Pepe Copycat Recipe
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Copycat Olive Garden Herb-Grilled Salmon
Equipment
- Grill
- Plate
- Mixing Bowl
Ingredients
- 2 6-ounce salmon fillets or 4 3-ounce fillets
- 2 teaspoons olive oil
- Pinch Salt & pepper to taste
- 1/2 cup unsalted butter 1 stick
- 4 cloves garlic minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon fresh parsley
- 1 lemon juiced, plus extra wedges for garnish
Instructions
- Make the garlic herb butter – leave a stick of butter on the counter until it comes to room temperature. Once softened, mix in the fresh garlic, thyme, rosemary, and parsley. You can either leave the butter out in the mixing bowl, or wrap in plastic wrap and roll into a log and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat (around 400 degrees Fahrenheit). Clean the grates or griddle pan if you are using one. Pat the salmon dry with paper towels. Drizzle about 1 teaspoon of olive oil on each piece of salmon and sprinkle with salt and pepper.
- When ready to cook, place the salmon skin side up on the hot grill. Sear for 1 minute, undisturbed, to get a nice initial crust.
- Carefully flip the salmon using a wide spatula so it’s skin side down. Grill for 5–7 minutes, depending on thickness, until the internal temperature reaches 125 to 130 degrees Fahrenheit for medium doneness.
- Remove the salmon the grill, and immediately top with 1 tablespoon of the herb butter. Let rest for 2–3 minutes before serving – the salmon will continue to cook slightly as it rests, and the butter will start to melt.
- Squeeze the fresh lemon juice over the fish before serving. Serve with lemon wedges and your favorite side dishes.
Notes
Nutrition
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