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The Best Grilled Salmon

Grilled salmon with crispy skin and tender, flaky flesh using a quick olive oil–lemon Dijon marinade. Medium-high grilling creates deep grill marks and a perfectly cooked center without moving the fillets.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 salmon fillets skin-on, 6 oz each
marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 clove garlic minced
  • 1 tsp Dijon mustard
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 fresh dill for serving
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Mix olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth and combined. The mixture should look glossy and well seasoned.
  2. Brush salmon with the marinade and let sit for 15 minutes. This rest helps flavor the fillets while the grill heats.
Grill the salmon
  1. Preheat the grill to medium-high heat and oil the grates well. You want good sizzle as soon as the salmon touches the bars.
  2. Place salmon skin-side down on the grill. Lay them in a single layer so the skin can crisp without steaming.
  3. Grill skin-side down for 6-8 minutes without moving. Look for grill marks and opaque edges forming along the sides.
  4. Carefully flip the salmon and grill for 2-3 minutes until cooked to desired doneness. The flesh should be tender and flake easily with a fork.
Serve
  1. Serve the grilled salmon with fresh dill and lemon wedges. Add dill on top and squeeze lemon over the flesh right before eating.

Notes

Pro tip: oiling the grates well and resisting the urge to move the salmon helps you get crispy skin and clean grill release. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the flesh stays tender. Freezing is not recommended for best texture. For a dairy-free option, this recipe is naturally dairy-free; use extra lemon if you want a brighter, lower-fat flavor.