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How To Make The Best Grilled Salmon

Perfect salmon with crispy skin and tender flesh using a simple oil-lemon-garlic marinade, then a skin-side-down grill for easy control. This grilling guide delivers foolproof doneness with a clean flip and a final cook to 145°F.
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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: 520
Ingredients Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets (skin-on) 6 oz each
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
To serve
  • 1 fresh dill to garnish
  • 1 lemon wedges

Method
 

Season and marinate
  1. Pat the salmon fillets dry, then brush them with the olive oil, lemon juice, and minced garlic to coat evenly.
  2. Season generously with salt and pepper, then let the salmon sit for 15 minutes to marinate.
Grill the salmon
  1. Preheat the grill to medium-high and oil the grates well so the skin releases cleanly.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving to build crispy skin.
  3. Carefully flip the salmon and grill for 2-3 minutes more until it reaches desired doneness, 145°F for medium.
Serve
  1. Serve immediately with fresh dill and lemon wedges for bright, fresh flavor.

Notes

For best texture, keep the lid closed during the skin-side cook so the top stays tender while the skin crisps. Refrigerate leftovers in a covered container for up to 2 days; freeze is not recommended because salmon skin texture softens. For a dairy-free, lower-sodium option, use a reduced-salt seasoning blend instead of plain salt and pepper.