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BBQ Salmon with Parsley Verde

30 Minutes
6 People
Cooked salmon with lemon


Parsley Verde
1 cup chopped parsley leaves
2 garlic cloves
1 teaspoon chili flakes
1 lemon (for juicing and for zest)
1 tablespoon capers
¼ cup sherry vinegar
1 cup olive oil
1 teaspoon Kosher salt

8-10 oz. center-cut salmon fillet, with the skin on
1 Cedar plank for grilling
Kosher salt and black pepper


  1. In a blender place parsley, garlic, chili flakes, lemon zest, lemon juice, capers, sherry vinegar, and oil. Blend, then season with salt.
  2. Marinate Salmon with Parsley Verde at least 30 mins before you start grilling. Set aside a little bit of the marinade to brush after grilling.
  3. Preheat your grill to 500 degrees.
  4. Place previously marinated Salmon with the skin side down, in the middle of the plank and season with salt and black pepper.
  5. Place the plank in the center of the grill and close the lid. Cook for 14-15 minutes until the salmon is firm and no longer completely pink inside. Brush the fish with some marinade during the last 5-6 minutes of it cooking.
  6. Test with a fork. The fish is done when the flesh flakes off easily. Set aside and serve at room temperature directly from the plank.


Calories 393
Protein 10 g
Sodium 3455 mg
Carbohydrates 1 g
Fat 38 g
Fiber 1 g
Servings 6