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The Best Grilled Salmon

Grilled salmon with crispy skin and tender, flaky flesh, seasoned with a quick garlic-Dijon marinade. Medium-high grill marks in 10 minutes total for an easy seafood dinner with omega-3 rich results.
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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
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillet salmon fillets (skin-on) 6 oz each
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves (minced) 2 cloves
  • 1 tsp Dijon mustard
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.25 cup fresh dill for serving
  • 4 count lemon wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined, glossy, and evenly seasoned.
Marinate the salmon
  1. Brush the marinade over the salmon fillets, cover or loosely tent, and let sit for 15 minutes to absorb flavor.
Grill the salmon
  1. Preheat the grill to medium-high heat and oil the grates well so the skin crisps without sticking.
  2. Place the salmon skin-side down on the grill and close the lid if available.
  3. Grill for 6-8 minutes skin-side down without moving, until the skin is browned and release is easy.
  4. Carefully flip and grill for 2-3 minutes until cooked to your desired doneness and the flesh flakes.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges.

Notes

Pro tip: keep the salmon skin-side down and don’t move it during the first 6-8 minutes—this is what builds the crispy, release-friendly crust. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently. Freezing is not recommended for best texture after grilling. For a lower-sodium option, use reduced-salt Dijon and season lightly at the end.