Go Back

How to Make the Best Grilled Salmon

Perfect salmon starts with a quick olive oil–lemon garlic marinade and a grill method that keeps the skin crispy. This grilled salmon technique delivers tender, flaky flesh by grilling skin-side down first and finishing just until 145°F.
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: 450
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 cloves garlic minced
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh dill
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate the salmon
  1. Pat the salmon fillets dry, then brush all over with olive oil, lemon juice, and minced garlic.
  2. Season generously with salt and pepper, then let the salmon sit for 15 minutes to marinate.
Grill for crispy skin and tender flesh
  1. Preheat the grill to medium-high, then oil the grates well to prevent sticking.
  2. Place the salmon skin-side down on the grill and cook for 6-8 minutes without moving.
  3. Carefully flip the salmon and grill for 2-3 minutes more, until the center reaches 145°F for medium.
Serve
  1. Serve immediately with fresh dill and lemon wedges.

Notes

For the crispiest skin, don’t move the fillets during the first 6–8 minutes—use a light press only if needed, then let them release naturally. Refrigerate leftovers in a sealed container up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. Dietary swap: use lime juice instead of lemon juice for a slightly different bright flavor.