Grilled Salmon with Garlic & Parsley

Grilled salmon with garlic and parsley is the weeknight dinner that proves you don’t need a marinade or a complicated sauce when the fish itself is good. Salmon steaks broil first, then get topped with a garlicky herb breadcrumb crust that goes back under the broiler to brown.

The two-stage broil is the move that makes this work. Cooking the salmon almost through first, then adding the topping for the final 1-2 minute brown, prevents the crust from burning before the fish is done. A single-stage approach with the topping on from the start always burns somewhere.

The crust mix gets blended in a food processor or blender before bread crumbs go in. Olive oil, garlic, parsley, dill, and salt come together as a vivid green paste, then bread crumbs fold in by hand to keep that lovely color and the right loose texture. Blending the crumbs in the processor turns it into pesto.

Dried dill weed is the right call here. Fresh dill works in a quick stir-in but burns under the broiler. Dried holds up to high heat without losing its character.

A salmon steak (cross-cut, with bone in) gives the best texture for this dish. Fillets work too, but cook 2 minutes shorter to compensate for the thinner cut.

Pro Tips

• Keep the broiler door cracked while broiling. Steam buildup makes the crust soggy.
• Position the rack 4 inches from the heat source. Closer scorches, farther under-browns.
• Use Panko if you want a crunchier crust. Fine bread crumbs give a softer, more herb-forward finish.
• Salmon is done when it flakes with a fork at the thickest part. Don’t overcook past this point.

Variations

• Swap parsley for basil or chives for a different herb profile.
• Add 2 tablespoons grated Parmesan to the crust for extra richness.
• Use the same crust on white fish like cod or halibut, reducing broil time by 1-2 minutes.