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The Best Grilled Salmon

Grilled salmon with crispy skin and tender, flaky flesh using a quick lemon-garlic Dijon marinade. Medium-high grilling creates classic grill marks while keeping the center juicy.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a small bowl, mix olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth and evenly combined.
  2. Brush the marinade all over the salmon fillets, making sure the skin is coated.
  3. Let the salmon marinate for 15 minutes at room temperature so the flavors cling to the surface.
Grill the salmon
  1. Preheat the grill to medium-high heat and oil the grates well so the skin releases easily.
  2. Place the salmon skin-side down on the grill and grill for 6-8 minutes without moving, until you see defined grill marks and the skin looks crisp.
  3. Carefully flip the salmon and grill for 2-3 minutes until cooked to your desired doneness and the flesh flakes easily with gentle pressure.
Serve
  1. Transfer to plates and serve immediately with fresh dill and lemon wedges for brightness.

Notes

For the crispiest skin, keep the salmon skin-side down and resist flipping until the edges look set. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently so the flesh doesn’t dry out. Freezing is not recommended for best texture. Dietary swap: use whole-grain Dijon if you want a slightly more robust mustard flavor while keeping it still low-carb-friendly.