Grilled salmon fillets with clear grill marks on a platter, brushed with lemon garlic butter, topped with chopped herbs, and served with lemon wedges.
This Grilled Salmon is juicy, flaky, and full of bright lemon-garlic flavor. You get those gorgeous grill marks, a tender center, and a quick butter finish that tastes like summer on a plate. It’s perfect for an easy weeknight dinner, but it also feels special enough for guests.
If you’ve ever had dry salmon, don’t worry—this grilled salmon recipe includes simple timing cues so your fish stays tender and never chalky.
Introduction
Grilled salmon is one of the easiest ways to get big flavor fast. Salmon is naturally rich, so it doesn’t need much—just salt, a little oil, and a bright finish like lemon and herbs.
The standout trick is starting with a clean, well-oiled grill and cooking salmon mostly on the first side. That helps it release easily and keeps the fish juicy. Then you finish with a quick lemon garlic butter that melts right into the warm salmon.
This grilled salmon is a fan-favorite because it’s simple, high-protein, and works with almost any side. Trust me, once you get the timing down, you’ll want to grill salmon all the time.
Why You’ll Love This Grilled Salmon
- Juicy and tender: Quick grill time keeps salmon flaky, not dry.
- High-protein dinner: Filling, satisfying, and great for meal prep.
- Easy weeknight dinner: Simple seasonings and fast cooking.
- Big flavor, small effort: Lemon garlic butter makes it taste extra special.
- Great for gatherings: Grill a few fillets and dinner is done.
- Flexible: Works with salads, rice bowls, tacos, and pasta.
Ingredients for Grilled Salmon
For the salmon
- Salmon fillets (1 1/2 pounds, 4 fillets): Rich, flavorful fish that grills beautifully.
- Swap: steelhead trout works the same way.
- Olive oil (1 tablespoon): Helps seasoning stick and prevents sticking on the grill.
- Fine salt (1 teaspoon): Brings out salmon flavor.
- Ground black pepper (1/2 teaspoon): Gentle warmth.
- Paprika (1 teaspoon): Adds color and a mild smoky note.
- Swap: smoked paprika for deeper flavor.
For the lemon garlic butter
- Unsalted butter (3 tablespoons, melted): Makes a glossy finish and keeps salmon juicy.
- Garlic, minced (2 cloves): Quick savory boost.
- Swap: 1 teaspoon garlic powder if needed.
- Lemon juice (2 tablespoons) plus lemon wedges: Bright, fresh flavor.
- Chopped parsley (1 tablespoon): Fresh finish.
- Swap: dill is also delicious with salmon.
How to Make Grilled Salmon
- 1. Preheat and oil the grill: Heat your grill to medium-high, about 400–450°F. Clean the grates well and lightly oil them so the salmon releases easily.
- 2. Season the salmon: Pat salmon dry. Brush with olive oil, then season with salt, pepper, and paprika. If you like, squeeze a tiny bit of lemon over the top, but save most lemon for the finish.
- 3. Start skin side down if using skin: Place salmon on the grill and close the lid. Cook 5–7 minutes, depending on thickness, until grill marks form and the salmon releases easily when you nudge it with a spatula.
- 4. Flip carefully: Flip and cook 2–4 minutes more, just until the salmon flakes easily at the edges. If it looks like it will stick, give it 30 more seconds and try again.
- 5. Make the butter: Stir melted butter with garlic and lemon juice. Let it sit 2 minutes so the garlic flavors the butter.
- 6. Finish and serve: Brush salmon with lemon garlic butter, sprinkle parsley, and serve with lemon wedges. A final squeeze right before eating makes it taste extra fresh.
Reader Review: This was the first time my grilled salmon didn’t turn out dry. The lemon garlic butter made it taste like a restaurant dinner.
Tips for Perfect Grilled Salmon
- Start with a clean grill: Clean grates help prevent sticking.
- Oil the grates and the fish: A little oil goes a long way for easy flipping.
- Cook mostly on the first side: That’s how you get great grill marks and tender salmon.
- Don’t overcook: Pull it when it flakes at the edges and the center is still a little juicy.
- Let it rest: Rest 2 minutes so juices settle back in.
- Finish with lemon and butter: That bright, buttery finish is the best part.
Variations & Substitutions
- Honey garlic finish: Add 1 teaspoon honey to the butter for a sweet-savory glaze.
- Spicy version: Add a pinch of crushed red pepper to the seasoning.
- Herb swap: Use dill or chives instead of parsley.
- Cedar plank style: Cook on a soaked cedar plank for a smoky, cozy flavor.
- Taco night: Flake grilled salmon into tortillas with slaw and lime sauce.
- Bowl leftovers: Add to rice bowls with roasted vegetables and extra lemon.
Storing & Reheating
- Fridge: Store grilled salmon in an airtight container for up to 3 days.
- Reheat gently: Warm in a 300°F oven for 8–10 minutes, or in a skillet over low heat with a small pat of butter.
- Microwave tip: Use low power and short bursts to keep it tender.
- Make-ahead: Mix the lemon butter ahead and keep it in the fridge, then melt before serving.
Serving Suggestions & Pairings
- Serve with rice, quinoa, or roasted potatoes for a filling plate.
- Pair with grilled vegetables like asparagus, zucchini, or corn.
- Add a simple salad with lemon vinaigrette to keep it bright.
- Serve with crusty bread to swipe up extra lemon butter.
Grilled Salmon Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dishes
Method: Grilling
Cuisine: American
Diet: Pescatarian
Ingredients
For the salmon
- 1 1/2 pounds salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
For the lemon garlic butter
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- Lemon wedges for serving
Instructions
- 1. Preheat grill to medium-high, about 400–450°F. Clean and lightly oil grates.
- 2. Pat salmon dry, brush with olive oil, and season with salt, pepper, and paprika.
- 3. Grill 5–7 minutes on the first side with lid closed until it releases easily.
- 4. Flip and grill 2–4 minutes more until it flakes at the edges.
- 5. Stir melted butter with garlic and lemon juice. Brush over salmon and sprinkle parsley.
- 6. Serve with lemon wedges.
Notes
- Cook time depends on thickness, so watch the edges for flaking as your doneness cue.
- If the salmon sticks, it usually just needs another 30 seconds before it releases.
If you make this Grilled Salmon, leave a rating and a comment. What side are you pairing with it—rice, roasted potatoes, or grilled vegetables?
Print
Grilled Salmon (Easy, Juicy, High-Protein)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This grilled salmon is flavorful, juicy, and fast—finished with lemon and garlic for a simple, heart-healthy dinner that’s perfect any night of the week.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 tablespoon honey (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
- Lemon wedges, for serving
Instructions
- In a small bowl, whisk olive oil, lemon juice, zest, garlic, honey (if using), salt, pepper, and dill.
- Brush mixture over salmon. Let sit 10–15 minutes.
- Preheat grill to medium-high (about 400°F–450°F). Clean and oil grates.
- Grill salmon skin-side down 4–6 minutes. Flip carefully and grill 2–4 minutes more, until it flakes easily.
- Rest 2 minutes and serve with lemon wedges.
Notes
- No-grill option: Cook in a grill pan over medium-high heat.
- Make-ahead: Mix marinade up to 3 days ahead; keep refrigerated.
- Sweetener: Honey helps caramelize, but you can skip it.
- Tools: Grill tongs, fish spatula, instant-read thermometer (optional).
- Estimated nutrition (per serving): ~360 calories, ~34g protein (varies by salmon and honey).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American