Grilled Salmon Recipe

This grilled salmon is everything you want in a quick weeknight dinner: juicy, flaky, and infused with smoky goodness. With just a handful of simple ingredients, you’ll have tender salmon fillets that taste restaurant-worthy in under 15 minutes. Whether you’re cooking on an outdoor grill or a stovetop grill pan, this recipe is foolproof—and trust me, you’re going to love it.

Why You’ll Love This Recipe

• Quick & Healthy: From prep to plate in about 15 minutes.
• Flavorful & Fresh: A perfect balance of smokiness, citrus, and herbs.
• Beginner-Friendly: No fancy marinades or complicated steps required.
• Versatile Dish: Serve it with veggies, rice, salads, or even tuck it into tacos.

Ingredients

All you need to make this easy grilled salmon is right in your kitchen:

• Salmon Fillets: Skin-on fillets hold together beautifully and deliver crispy, flavorful skin.
• Olive Oil (or Butter): Keeps the fish moist and adds richness.
• Kosher Salt & Black Pepper: Simple seasonings that bring out the natural flavor.
• Garlic Powder: Adds a subtle savory depth.
• Lemon Juice (Optional): A bright, zesty finish that cuts through the richness.
• Fresh Dill or Parsley: A garnish that adds freshness and color.

👉 Note: Full ingredient list with exact measurements is in the recipe card at the bottom of this article.

How to Make Grilled Salmon

Step 1: Preheat the Grill

Heat your outdoor grill or indoor grill pan to medium-high (around 400–450°F).

Step 2: Prep the Salmon

Pat the salmon fillets dry, then brush both sides (yes, even the skin) with olive oil or melted butter.

Step 3: Season Generously

Sprinkle evenly with salt, pepper, and garlic powder for a simple but perfect flavor base.

Step 4: Grill the Salmon

Clean and oil your grill grates, then place the salmon skin-side down. Let it cook undisturbed for 4–5 minutes until the skin crisps and the fillet releases easily.

Step 5: Flip and Finish

Gently flip the salmon and cook for 2–3 more minutes, until it’s opaque, flaky, and reaches about 145°F internally.

Step 6: Rest and Garnish

Remove from heat, drizzle with fresh lemon juice, and let it rest briefly. Garnish with dill or parsley, and serve warm.

Pro Tips for Making the Recipe

• Don’t Overcook: Salmon keeps cooking slightly after being removed from the grill, so pull it off just before it looks done.
• Crispy Skin Secret: Make sure your grill grates are hot and well-oiled before placing the fillets.
• Switch Up Flavors: Add a sprinkle of smoked paprika or brush with teriyaki glaze for a fun twist.
• Use a Thermometer: Aim for 125–130°F for medium and 145°F for fully cooked.

How to Serve

• Classic Style: Pair with steamed rice and roasted vegetables.
• Fresh & Light: Serve over a crisp green salad with vinaigrette.
• Summery Twist: Tuck into warm tortillas for salmon tacos topped with avocado and salsa.
• Elegant Dinner: Plate with mashed potatoes and a drizzle of garlic butter sauce.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 2 days.

Freezing

Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through. Avoid the microwave—it can dry the salmon out.

FAQs

1. Can I use frozen salmon for this recipe?
Yes! Just make sure to thaw it fully and pat it dry before grilling to prevent excess moisture.

2. How do I keep salmon from sticking to the grill?
Oil the grill grates well and don’t move the salmon until it naturally releases after a few minutes.

3. Can I marinate the salmon beforehand?
Absolutely! A simple mix of soy sauce, honey, and garlic works beautifully. Just marinate for 30 minutes before grilling.

4. What sides go best with grilled salmon?
Think fresh and vibrant—like roasted asparagus, couscous, quinoa salad, or even grilled corn on the cob.