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4 pieces of herb grilled salmon in a skillet with garlic herb butter on top
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5 from 1 vote

Herb Grilled Salmon (Olive Garden Copycat)

Learn how to make an Olive Garden favorite, herb grilled salmon, at home in under 20 minutes. Fresh garlic herb butter adds so much rich flavor to the tender, flaky salmon.
Prep Time10 mins
Cook Time10 mins
Chill Time10 mins
Course: Dinner, Main Course
Cuisine: American, Italian
Diet: Diabetic, Gluten Free
Keyword: butter, fresh herbs, salmon
Servings: 4 salmon fillets
Calories: 384kcal


  • Medium skillet
  • Plastic wrap or parchment paper


Garlic Herb Butter

  • 1/2 cup unsalted butter or vegan butter softened
  • 2 teaspoons fresh chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon lemon zest
  • 1 clove garlic minced (or 1/2 teaspoon garlic powder)


  • 4 (4 ounce) salmon fillets
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons Italian seasoning


  • In a small bowl, stir together the softened butter with the rest of the ingredients. Scoop the herb butter onto a piece of parchment paper or plastic wrap then roll it into a log about 2 inches in diameter and twist the ends to close. Chill overnight, or until firm. Place in the freezer for 10-15 minutes to set if you're short on time.
  • Brush each piece of salmon with avocado oil then sprinkle each well with salt and Italian seasoning.
  • Brush a medium saute pan over medium-high heat with the same oil. Once it's hot and rippling, place the salmon, flesh and seasoning-side-down on the pan and sear for 3-4 minutes, until golden and crispy.
  • Flip the salmon over and turn the heat down to medium then continue cooking for 3-4 minutes. Slice the prepared herb compound butter into thick rings and place one or two on top of each piece of salmon (it's ok if you have extra butter). Continue to cook for 1-2 more minutes or until the internal temperature reaches 130°F for medium rare and the salmon flakes.
  • Serve the salmon right away with fresh chopped herbs and a squeeze of lemon. Add another slice of extra herb butter if you have it. You can also wrap and freeze leftover butter for up to 3 months.



Store and reheat: Store cooked salmon in an airtight container in the fridge for up to 3 days. I recommend heating it in a skillet, covered, over low heat until it's warmed all the way through.
How to know when salmon is done: Medium rare salmon is 145°F. I like to remove it from the heat around 135°F to allow for 10-15 degrees of carry-over cooking.


Serving: 1salmon fillet | Calories: 384kcal | Carbohydrates: 11.9g | Protein: 27.7g | Fat: 26.4g | Cholesterol: 94.5mg | Sodium: 562mg | Fiber: 1.1g | Sugar: 0.4g | Vitamin A: 204IU | Vitamin C: 12mg