Go Back

How To Make The Best Grilled Salmon

Perfect salmon starts with a quick lemon-garlic marinade and grilled skin-side-down for crisp, nonstick results. This foolproof recipe yields tender, flaky flesh with doneness you can check at 145°F.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets skin-on
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic minced
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 fresh dill
  • 4 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate and season
  1. Pat the salmon dry and brush with a mixture of olive oil, lemon juice, and minced garlic. Make sure the seasoning coats the surface evenly for even flavor.
  2. Season generously with salt and pepper, then let the salmon sit for 15 minutes. Keep it at room temperature while it marinates.
Grill the salmon
  1. Preheat the grill to medium-high and oil the grates well. The surface should be hot enough to sizzle on contact for crisp skin.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving. Look for the skin to turn crisp and the edges to look opaque.
  3. Carefully flip the salmon and grill for 2-3 minutes more until desired doneness, 145°F for medium. The flesh should flake easily and remain tender in the center.
Serve
  1. Serve the grilled salmon with fresh dill and lemon wedges. Garnish right before eating for the brightest lemon flavor.

Notes

Pro tip: oil the grates well and avoid moving the fillets until they release easily—this is what keeps the skin crisp. Refrigerate leftovers in a sealed container up to 3 days; freezer: no. For a lower-sodium option, use reduced-sodium salt or season lightly with herbs plus pepper.