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How To Make The Best Grilled Salmon

Perfect salmon starts with a quick olive oil, lemon, and garlic marinade for crispy skin and tender flesh. This grilling guide uses a no-move first sear, then a fast flip for foolproof doneness at 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: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets, skin-on
  • 4 salmon fillets 6 oz each, skin-on
Seasoning and marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 fresh dill
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate the salmon
  1. Pat the salmon dry, then brush it with a mixture of olive oil, lemon juice, and minced garlic until evenly coated. The surface should look glossy with a thin layer of marinade.
  2. Season generously with salt and black pepper, then let the salmon sit for 15 minutes at room temperature to absorb flavor. It should look slightly wet and more aromatic as the time passes.
Grill to crispy skin
  1. Preheat the grill to medium-high heat and oil the grates well right before cooking. The grates should be hot enough to sizzle on contact.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving it. You should see the edges turn opaque while the skin crisps and browns.
  3. Carefully flip the salmon and grill for 2-3 minutes more until it reaches desired doneness, 145°F for medium. The flesh should be tender and slightly spring back when pressed.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges. The lemon and dill should be ready for quick squeezing over the finished fish.

Notes

Pro tip: keep the salmon skin-side down for the full 6-8 minutes—moving it early prevents crisping. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture after grilling. For a dairy-free option, keep the recipe as-is; if you want a lower-sodium version, use a reduced-salt seasoning blend instead of extra salt.