How To Make The Best Grilled Salmon

Perfect salmon starts with dry surface, lemon-garlic oil, and skin-side-down grilling for crisp edges and tender flesh. This grilling guide delivers foolproof timing and doneness around 145°F for medium.

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Prep Time 10

Cook Time 10

Marinating 15

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Grilled salmon fillets

4 salmon fillets (skin-on) 6 oz each
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves minced
0.25 tsp salt to taste
0.25 tsp black pepper to taste
1 fresh dill plus extra for garnish
4 lemon wedges

Equipment

1 grill

Method

Prep the salmon and marinate

Pat the salmon fillets dry, then brush them with a mixture of olive oil, lemon juice, and minced garlic.
Season generously with salt and pepper, then let the salmon sit at room temperature for 15 minutes to marinate.

Grill to crisp skin and tender center

Preheat the grill to medium-high and oil the grates well so the skin releases cleanly.
Place the salmon skin-side down and grill for 6-8 minutes without moving, until the skin looks deeply browned and releases easily.
Carefully flip the salmon and grill for 2-3 minutes more, until it reaches 145°F for medium (use a thermometer in the thickest part).
Rest the grilled salmon briefly for 1-2 minutes before serving so the juices settle.

Serve

Serve the salmon with fresh dill and lemon wedges, spooning over any juices from the grill.

Notes

Pro tip: keep the grill at medium-high and don’t move the salmon skin-side down—undisturbed contact is what builds crisp edges. Refrigerate leftovers in a sealed container up to 2 days; reheat gently in a skillet at low heat to avoid drying out. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-salt seasoning or scale back the salt while keeping the lemon-garlic oil the same.