Grilled Salmon
I still remember the first time I grilled salmon for a crowd — the skin crisped to the grate, the flesh meltingly tender, and everyone asking for seconds. This simple grilled salmon recipe gives that same satisfying result with minimal fuss: a bright lemon-garlic marinade, a hot grill, and just enough attention to get perfectly cooked fillets every time. It’s fast enough for weeknights, classy enough for guests, and forgiving if you’re new to the grill.
Why you’ll love this dish
This grilled salmon is quick, flexible, and reliably delicious. It takes about 15 minutes on the grill and relies on a few pantry staples — olive oil, lemon, garlic, salt and pepper — to highlight the fish’s natural flavor. Make it for a weeknight when you want a healthy dinner with minimal cleanup, or scale up for an outdoor gathering. Skin-on fillets give you a crisp edge and protect the flesh; skinless cooks slightly faster and is easier for picky eaters.
“Simple, bright, and perfectly grilled — this salmon has become my go-to for quick dinners.” — a regular at my summer cookouts
If you like pairing salmon with bold sides, try this alongside a cheesy grilled sandwich for a seasonal mash-up: apple and cranberry grilled cheese makes a surprisingly good sweet-and-savory partner.
The cooking process explained
Before you fire up the grill, here’s the quick plan so you know what to expect:
- Heat the grill to medium-high (about 400–450°F) and oil the grates so the fish won’t stick.
- Whisk a simple lemon-garlic marinade and brush it over the fillets.
- Grill salmon skin-side down for 5–7 minutes without moving, then flip and finish 5–7 minutes more.
- Rest the fish 3–5 minutes so the juices redistribute. Aim for 125–130°F for medium-rare, or 145°F if you prefer USDA-recommended doneness.
I like to have my thermometer and tongs ready — it keeps the process smooth and prevents overcooking.
What you’ll need
- 4 salmon fillets (about 6 oz each), skin on or off as you prefer (skin-on helps hold the fillet together on the grill)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- Fresh herbs (dill or parsley) for garnish
- Lemon wedges, for serving
Notes/substitutions:
- Swap olive oil for avocado oil if you want a higher smoke point.
- Use lime instead of lemon for a slightly different citrus note.
- If you prefer a sweeter glaze, add 1 tablespoon honey or maple syrup to the marinade.
Step-by-step instructions
- Preheat and prep: Heat your grill to medium-high — about 400–450°F. Scrub and oil the grates well so the salmon releases cleanly.
- Make the marinade: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper.
- Dry and coat: Pat each salmon fillet dry with paper towels. Brush the lemon-garlic mixture evenly over both sides.
- Grill skin-side down: Place the salmon on the grill with the skin-side down (if using skin). Cook undisturbed for 5–7 minutes. Resist the urge to move the fish — a gentle release means a good sear.
- Flip and finish: Carefully flip each fillet with a thin spatula. Grill another 5–7 minutes until the fish flakes easily with a fork. Aim for an internal temp of 125–130°F for medium-rare; cook to 145°F for well-done per USDA guidance.
- Rest and serve: Remove from the grill and let the fillets rest 3–5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.
Short, clear actions help avoid overcooking. If your fillets are thicker than 1 inch, add a couple extra minutes per side.
Best ways to enjoy it
Grilled salmon pairs beautifully with fresh, bright sides and rustic grains:
- Light and green: Serve on a bed of arugula or mixed greens with a lemon vinaigrette.
- Veg-forward: Charred asparagus, grilled zucchini, or a simple cucumber-dill salad.
- Comfort sides: Roasted baby potatoes, herbed quinoa, or buttery mashed potatoes.
- Family-friendly: Flake the salmon into tacos with slaw and avocado.
For a creative plate, spoon a dollop of yogurt-dill sauce under the fillet, sprinkle microgreens on top, and finish with a lemon wheel. If you like seafood combos, try pairing this with a buttery shrimp dish like this flavorful mash-up: Cajun shrimp and salmon with garlic cream sauce.
Storage and reheating tips
- Refrigerator: Store cooked salmon in an airtight container for up to 3 days.
- Freezer: Freeze portions wrapped tightly in plastic and foil or vacuum-sealed for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently reheat in a 275°F oven for 10–15 minutes, or in a skillet over low heat with a splash of lemon juice to keep it moist. Avoid high heat, which dries the fish.
- Safety: Cooked salmon should be refrigerated within two hours of cooking (one hour if the temperature is over 90°F). Reheat to at least 165°F when serving to ensure safety.
Pro chef tips
- Use a fish spatula: The thin, flexible blade makes flipping delicate fillets much easier.
- Keep the skin on for grilling: Skin acts as a barrier between flesh and direct heat and crisps up nicely.
- Dry the fillet first: Moisture prevents a good sear. Pat dry with paper towels before seasoning.
- Test for doneness: Use an instant-read thermometer inserted into the thickest part of the fish. For visual cues, look for opaque flesh that flakes easily.
- Avoid overcrowding: Give each fillet space on the grill so heat circulates evenly.
- Bring to room temp: Let salmon sit 10–15 minutes before grilling for more even cooking.
Creative twists
- Maple-Soy Glaze: Add 1 tbsp maple syrup and 1 tbsp soy sauce to the marinade for a sweet-savory finish.
- Herb-Crusted: Press chopped parsley, dill, and lemon zest onto the top before grilling for an aromatic crust.
- Spicy Cajun: Rub with a Cajun spice mix before oiling the grill for a smoky, spicy kick.
- Citrus & Ginger: Substitute half the lemon for orange and add 1 tsp grated ginger for Asian-inspired notes.
- For low-sodium diets: Reduce salt and boost herbs, lemon, and garlic for flavor without the sodium.
Common questions
Q: How long does it take to grill salmon?
A: Plan 10–15 minutes total on a medium-high grill for 1-inch fillets: about 5–7 minutes per side. Thicker fillets need a few extra minutes.
Q: Should I grill salmon skin-side down?
A: Yes, grilling skin-side down helps protect the flesh, crisps the skin, and makes flipping easier. If you don’t want the skin, remove it after cooking — it lifts off in most cases.
Q: What internal temperature should salmon reach?
A: For a moist, slightly rare center aim for 125–130°F. USDA recommends 145°F for well-done fish. Use an instant-read thermometer for accuracy.
Q: Can I use frozen salmon?
A: Thaw frozen salmon completely in the fridge overnight, pat dry, and proceed as directed. Grilling from frozen is not recommended for even cooking.
Q: How do I prevent salmon from sticking to the grill?
A: Oil the grates and the fish well, preheat the grill, and avoid moving the fillet until it releases naturally. A clean grate also helps.
Conclusion
Grilling salmon this way gives you a simple, reliable method for juicy, flavorful fillets every time. If you want additional technique variations or inspiration, check this classic Grilled Salmon Recipe for another approach, or read a chef’s take on timing and seasoning at Easy Grilled Salmon Recipe – Chef Billy Parisi.
Grilled Salmon
Ingredients
For the marinade
- 2 tablespoons olive oil Swap for avocado oil for a higher smoke point.
- 2 tablespoons fresh lemon juice About half a lemon.
- 2 cloves garlic, minced
- 1 teaspoon salt Reduce for low-sodium diets.
- 1 teaspoon black pepper
- 1 tablespoon honey or maple syrup (optional) Add for a sweeter glaze.
Main ingredients
- 4 pieces salmon fillets (about 6 oz each) Skin on or off as you prefer.
- fresh herbs dill or parsley, for garnish
- lemon wedges for serving
Instructions
Preparation
- Heat your grill to medium-high (about 400–450°F). Scrub and oil the grates well.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
- Pat each salmon fillet dry with paper towels. Brush the lemon-garlic mixture evenly over both sides.
Cooking
- Place the salmon on the grill skin-side down. Cook undisturbed for 5–7 minutes.
- Carefully flip each fillet with a spatula. Grill for another 5–7 minutes until the fish flakes easily. Aim for an internal temperature of 125–130°F for medium-rare or cook to 145°F for well-done.
Serving
- Remove from the grill and let the fillets rest for 3–5 minutes. Garnish with fresh herbs and serve with lemon wedges.
