Go Back

How To Make The Best Grilled Salmon

Perfect salmon starts with skin-on fillets and a quick oil-lemon-garlic marinade, then grilling skin-side down for crisp, non-stick release. This grilling guide gives foolproof timing and doneness (145°F for medium) with simple seasonings, fresh dill, and lemon wedges.
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 and marinade
  • 4 salmon fillets (skin-on) 6 oz each
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic minced, about 2 cloves
  • 0.25 salt to taste
  • 0.25 pepper to taste
To serve
  • 1 fresh dill
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate and season
  1. Pat the salmon fillets dry and brush them with a mixture of olive oil, lemon juice, and minced garlic. Make sure the seasoning is evenly spread over the surface.
  2. Season generously with salt and pepper, then let the salmon sit for 15 minutes. Keep it at room temperature while it marinates so the surface flavor clings.
Grill to crisp skin and tender flesh
  1. Preheat the grill to medium-high and oil the grates well. The hot, well-oiled surface helps the skin stay crisp and releases cleanly.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving. Look for the skin to turn deeply golden and for the edges to look opaque.
  3. Carefully flip the salmon and grill for 2-3 minutes more until desired doneness. For medium, pull at 145°F, and the flesh should flake easily but still look juicy.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges. Add lemon at the table to brighten the tender flesh.

Notes

For the crispiest skin, pat the salmon very dry and resist flipping early—moving too soon prevents browning. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently (covered) so the flesh doesn’t dry out. Freezing is not recommended for best texture. For a dairy-free alternative, this recipe is naturally dairy-free; use extra herbs if you want a no-garlic variation.