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The Best Grilled Salmon

Grilled salmon with crispy skin and tender, flaky flesh using a quick olive oil–lemon Dijon marinade. This easy seafood recipe makes grill-marked fillets in about 20 minutes, finished with fresh dill and lemon wedges.
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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 Equipment Method Notes

Ingredients
  

Salmon fillets (6 oz each), skin-on
  • 4 Salmon fillets (6 oz each), skin-on Skin-on for crisping.
Marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic, minced Minced garlic for even flavor.
  • 1 tsp Dijon mustard
  • 0.25 tsp Salt and pepper to taste Season to your preference; include both salt and pepper.
Serving
  • 1 Fresh dill and lemon wedges for serving Use for garnish and serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade
  1. In a small bowl, mix olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until combined.
  2. Taste and adjust seasoning, then keep the marinade ready for the salmon.
Marinate the salmon
  1. Brush the salmon fillets all over with the marinade, making sure the skin is well coated.
  2. Let the salmon sit for 15 minutes to marinate before grilling.
Grill
  1. Preheat the grill to medium-high heat and oil the grates well so the skin doesn’t stick.
  2. Place the salmon on the grill skin-side down and close the lid if possible.
  3. Grill skin-side down for 6-8 minutes without moving, until the skin is crisp and releases easily.
  4. Carefully flip the salmon and grill for 2-3 minutes, until cooked to your desired doneness with firm edges and tender flakes.
Serve
  1. Transfer the salmon to plates and serve immediately with fresh dill and lemon wedges.

Notes

Pro tip: Oil the grill grates right before cooking and avoid moving the fillets while skin-side down—this is what builds crisp skin and clean grill release. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently so the flesh stays tender. Freezing is not recommended for best texture. For a lighter option, use reduced-sodium Dijon and reduce the added salt to better control sodium without changing the method.