Go Back

How to Make the Best Grilled Salmon

Perfect salmon starts with a simple olive oil, lemon, garlic, salt, and pepper marinade plus a no-move cook for crispy skin. This grilling guide yields tender, flaky salmon with doneness at 145°F for medium—finish with 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 fillets
  • 4 salmon fillets Skin-on, about 6 oz each.
Seasoning and marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic Minced (about 2 cloves).
  • salt To taste.
  • pepper To taste.
For serving
  • 0.25 fresh dill Fresh, for garnish (quantity to taste).
  • lemon wedges Serve alongside.

Equipment

  • 1 grill

Method
 

Pat, brush, and marinate
  1. Pat the salmon dry and brush it with the mixture of olive oil, lemon juice, and minced garlic.
  2. Season the salmon generously with salt and pepper, then let it sit for 15 minutes to marinate.
Grill the salmon
  1. Preheat the grill to medium-high and oil the grates well to prevent sticking.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving.
  3. Carefully flip and grill for 2-3 minutes more, until desired doneness is reached (145°F for medium).
Serve
  1. Serve immediately with fresh dill and lemon wedges.

Notes

For the crispiest skin, don’t move the salmon after it hits the grill—let it release naturally. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently to avoid drying. Freezing is not recommended for best texture. For a lighter option, use reduced-sodium salt or a low-sodium blend while keeping the garlic and lemon.