Herb grilled salmon, Olive Garden style, is a salmon fillet coated in Italian seasoning, seared in a hot skillet until the herbs form a dark, fragrant crust, and finished with a melting slice of lemon and garlic herb butter. This copycat takes about 25 minutes and uses one cast-iron pan. The fish is moist and flaky, the butter makes its own sauce, and a squeeze of lemon brightens the plate. It is a home take on the restaurant dish, not the chain’s own recipe.
How to make Olive Garden herb grilled salmon: Mix 1/2 cup soft butter with parsley, garlic, lemon zest and salt, roll it into a log and chill it in the freezer for 3 to 5 minutes. Pat 4 salmon fillets dry and season with kosher salt and Italian seasoning. Sear flesh-side down in olive oil for 3 to 4 minutes. Flip, top each with a slice of herb butter and cook to 145°F.
Why You’ll Love It
- A restaurant plate at home. Herb crust, garlic butter and lemon.
- Fast. A few minutes to mix and chill the butter, then about 10 minutes at the stove.
- One skillet. No grill to light.
- Pantry seasoning. A jar of Italian seasoning does the work.
- Extra butter for the table. The log makes more than the fish needs.
Ingredient Notes
Salmon fillets. Four, about 6 ounces each.
Unsalted butter. A 1/2 cup, softened, for the herb butter.
Parsley. Two teaspoons of fresh chopped parsley for the butter, and more for serving.
Garlic. Two cloves, minced.
Lemon. A 1/2 teaspoon of zest for the butter, and slices for the plate.
Salt. A 1/2 teaspoon of salt in the butter and 1 teaspoon of kosher salt on the fish.
Italian seasoning. Two to 3 tablespoons, pressed onto the fillets.
Olive oil. Two tablespoons, for the skillet.
Ingredients
- 1/2 cup unsalted butter, softened
- 2 teaspoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 to 3 tablespoons Italian seasoning
- Fresh chopped parsley, for serving
- Lemon slices, for serving
How to Make Olive Garden Herb Grilled Salmon
1. Make the herb butter. Mix the softened butter, 2 teaspoons of chopped parsley, the garlic, lemon zest and 1/2 teaspoon of salt in a small bowl.
2. Chill the butter. Place the mixture on plastic wrap, roll it into a log and twist the ends. Chill in the freezer for 3 to 5 minutes.
3. Season the salmon. Pat the fillets dry with a paper towel. Season them evenly with the kosher salt and Italian seasoning.
4. Sear. Heat a cast-iron skillet over medium-high heat and add the olive oil. Place the salmon flesh-side down and cook for 3 to 4 minutes.
5. Flip and finish. Gently flip the fillets and place a slice of herb butter on each. Continue cooking, checking with a food thermometer, until the fish reaches 145°F.
6. Serve. Serve with extra herb butter, chopped parsley and lemon slices.
Why Is It Called Grilled If It Cooks in a Skillet?
The name comes from the menu. At home, copycats of this dish are almost always made on the stovetop, in a heavy skillet. There is a good reason for that.
| Tool | What it does for this salmon |
|---|---|
| Cast-iron skillet | Full contact with the hot metal toasts the Italian seasoning into an even, dark crust, and the melting butter stays in the pan to spoon over the fish |
| Grill pan | An option if you want the dark stripes. The butter still pools around the fish |
| Outdoor grill | The dried herbs can burn over open flame, and the butter drips away through the grates |
So the skillet is not a shortcut. It is the method that suits the two things that make the dish: the herb crust and the butter.
How to know the salmon is done
Use a thermometer in the thickest part of the fillet. Fish is done at 145°F. The flesh will be opaque and will flake when pressed with a fork. Thin tail pieces get there sooner than thick center cuts, so check each one.
Tips for Success
Why pat the fish dry?
Dry fish sears. Wet fish steams, and the seasoning slides off.
Why chill the butter?
A few minutes in the freezer firms the log just enough to slice into neat rounds. A soft butter smears.
Which side goes down first?
The flesh side, so the seasoned top gets the crust. If your fillets have skin, it ends up underneath after the flip.
How do I flip without breaking the fillet?
Wait until the fish lets go of the pan on its own, then use a thin, wide spatula.
The herbs are getting too dark. What do I do?
Turn the heat down a little. Dried herbs go from toasted to bitter quickly.
Which herbs work best?
Italian seasoning on the fish and fresh parsley in the butter. Together they give the classic flavor.
Storage and Reheating
Refrigerate leftovers within 2 hours, in a covered, shallow container. Cooked salmon is at its nicest within 3 days, and it should not be kept longer than 3 to 4 days. Reheat to 165°F. Keep any extra herb butter wrapped in the fridge for vegetables, bread or potatoes.
What to Serve With It
Serve the salmon with a green vegetable and something to catch the butter. Good partners are the garlic broccoli pasta with olive oil, the slow cooker glazed herb baby potatoes or the garlic herb roasted potatoes, carrots and zucchini. Start the meal with Olive Garden slow cooker pasta fagioli. For another fish night, try the baked salmon with asparagus, lemon, garlic and butter sauce or the golden seared cod with herb butter sauce.
Frequently Asked Questions
Why is it called grilled if the copycat cooks in a skillet?
The name follows the restaurant menu. At home, a hot skillet gives the herb crust and keeps the butter in the pan.
Which herbs work best with the salmon?
Italian seasoning for the crust, and parsley, garlic and lemon zest in the butter.
Does Olive Garden offer salmon?
I cannot confirm what is on the menu today. Check with your local restaurant.
Can I use a grill pan?
Yes. A grill pan is an option if you want the stripes.
Final Notes
I make the butter first and leave it in the freezer while I season the fish, so it is firm when I need it. If you make it, leave a comment to tell me how it turned out or ask a question.
Olive Garden Herb Grilled Salmon
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Ingredients
- 1/2 cup unsalted butter softened, for the herb butter
- 2 teaspoons parsley fresh, chopped, for the herb butter
- 2 cloves garlic minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt for the herb butter
- 4 salmon fillets 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon kosher salt for the salmon
- 2 to 3 tablespoons Italian seasoning
- parsley fresh, chopped, for serving
- lemon sliced, for serving
Instructions
- Mix the softened butter, 2 teaspoons of chopped parsley, the garlic, lemon zest and 1/2 teaspoon of salt in a small bowl.
- Place the mixture on plastic wrap, roll it into a log and twist the ends. Chill in the freezer for 3 to 5 minutes.
- Pat the fillets dry with a paper towel. Season them evenly with the kosher salt and Italian seasoning.
- Heat a cast-iron skillet over medium-high heat and add the olive oil. Place the salmon flesh-side down and cook for 3 to 4 minutes.
- Gently flip the fillets and place a slice of herb butter on each. Continue cooking, checking with a food thermometer, until the fish reaches 145°F.
- Serve with extra herb butter, chopped parsley and lemon slices.
Notes
Nutrition
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