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How To Make The Best Grilled Salmon

Perfect salmon starts with a simple garlic-lemon marinade and grilling on a hot, well-oiled grate for crispy skin and tender flesh. This foolproof recipe uses a two-stage cook (skin-side down, then a careful flip) so you hit the doneness sweet spot.
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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: 460
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets skin-on, about 6 oz each
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh dill
  • 1 lemon wedges

Method
 

Prep and marinate
  1. Pat the salmon dry, then brush the fillets with a mixture of olive oil, lemon juice, and minced garlic so the surface looks evenly coated.
  2. Season the salmon generously with salt and pepper, then let it sit for 15 minutes so the flavors start to absorb.
Grill
  1. Preheat the grill to medium-high and oil the grates well so the salmon doesn’t stick.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving, until the skin looks crisp and releases easily at the edges.
  3. Carefully flip the salmon and grill for 2-3 minutes more until it reaches desired doneness, using 145°F for medium as the target.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges for bright finish and aroma.

Notes

For the crispiest skin, dry the salmon very well before brushing, and resist flipping during the first cook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the flesh stays tender. This recipe freezes well only for cooked salmon—freeze in portions up to 2 months, then thaw in the fridge and reheat carefully. If you want a lower-sodium option, use reduced-sodium salt or season with only lemon juice and pepper to taste.