Go Back

Grilled Salmon

Grilled salmon with a smoky sear and a quick lemon-garlic herb marinade. Finished with fresh parsley and lemon slices for bright, flaky texture in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
marinate 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade and salmon
  • 4 salmon fillets about 4–6 oz each, skin-on if available
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic, minced
  • 1 tsp dried dill
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon, sliced, for serving slice into rounds or wedges
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 grill

Method
 

Preheat and season
  1. Preheat the grill to medium-high heat and lightly oil the grates so the salmon releases easily.
  2. Whisk together the olive oil, lemon juice, garlic, dill, salt, and pepper, then brush evenly over the salmon fillets.
  3. Let the salmon marinate for 10–15 minutes at room temperature so the flavor starts to soak in.
Grill
  1. Place the salmon skin-side down on the grill and cook for 4–5 minutes, until grill marks form and the surface looks opaque.
  2. Flip carefully and grill for 3–4 minutes more, until the salmon flakes easily with a fork and looks moist throughout.
  3. Top with fresh lemon slices and parsley before serving for a bright finish.

Notes

For the cleanest sear, keep the grill lid mostly closed and resist moving the salmon until you see set grill marks. Store leftovers in the refrigerator up to 3 days; reheat gently so it doesn’t dry out. Freezing is not recommended for best texture. For a lower-sodium option, use half the kosher salt (keep the pepper and herbs the same).