How To Make The Best Grilled Salmon Recipe

I perfected a Simple Grilled Salmon that uses one surprising pantry ingredient to keep the fillets juicy and charred, and you won’t believe how quickly it comes together.

I thought I knew grilled salmon until I started treating the fish like it deserved better, but wow the difference is real. Using a salmon fillet, skin on and a little extra virgin olive oil changes everything, the skin crisps and the flesh stays juicy.

Ive played with heat and timing so much, and this version keeps popping up on my list when I look through Simple Grilled Salmon ideas, and yes it even beats a lot of Grilled Salmon Recipes I used to love. Come for the quick wins, stay because the flavor actually surprises you, even if your grill skills arent perfect.

Ingredients

• Salmon: protein rich, heart healthy omega 3s, low carb, flaky when cooked.
• Olive oil: brings healthy fats and richness, helps crisp skin and add flavor.
• Lemon juice and zest: makes it bright and tangy, adds vitamin C and freshness.
• Garlic: gives savory depth, little carbs, big flavor, not too many calories.
• Brown sugar or honey: add subtle sweetness, helps caramelize, watch sugar content.
• Smoked paprika: adds smoky warmth, almost no calories, big on flavor.
• Fresh dill or parsley: give herbaceous brightness, some vitamins, sprinkle at end for freshness.
• Salt and pepper: enhance flavor, salt controls seasoning, pepper adds mild heat.

Ingredient Quantities

• 1 1/2 to 2 pounds salmon fillet, skin on
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon neutral oil for the grill grates (vegetable or canola)
• 2 tablespoons chopped fresh dill or parsley
• 1 lemon, cut into wedges

How to Make this

1. Pat the 1 1/2 to 2 pounds salmon fillet dry with paper towels, check for any pin bones and remove them, leave the skin on, and let the fish sit at room temp for about 15 minutes.

2. Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 cloves minced garlic, 1 tablespoon brown sugar or 1 tablespoon honey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika; set aside about a tablespoon of that mixture for basting later.

3. Brush or spoon the marinade over the flesh side of the salmon and the sides, avoid saturating the skin too much, then let it sit 15 to 30 minutes (not much longer or the acid will start to cure the fish).

4. Preheat your grill to medium high and clean the grates well, soak a folded paper towel with 1 tablespoon neutral oil and, using tongs, wipe the grates so they are well oiled and wont stick.

5. Place the salmon skin side down on the hottest part of the grill, close the lid and cook mostly skin side down so the skin gets crisp; for a fillet about 1 inch thick expect roughly 6 to 8 minutes, thicker pieces will take longer.

6. If you want grill marks flip carefully once with a wide spatula after the fish releases easily, cook just another 1 to 2 minutes flesh side down to finish, and in the last minute brush once with the reserved tablespoon of marinade.

7. Test for doneness by flaking the thickest part with a fork or using an instant read thermometer; pull it at about 125 to 130 degrees F for medium, or cook to 140 degrees if you prefer it fully flaky.

8. Remove the salmon to a plate skin side down and let it rest 4 to 5 minutes so the juices redistribute, dont skip this or it will leak out when you cut it.

9. Sprinkle 2 tablespoons chopped fresh dill or parsley over the top, serve with lemon wedges and a little extra lemon juice squeezed on each portion, and enjoy your simple, perfect grilled salmon.

Equipment Needed

1. Grill (gas or charcoal) with clean grates
2. Instant read thermometer
3. Wide spatula or fish spatula
4. Tongs
5. Small mixing bowl
6. Whisk or fork
7. Basting brush or spoon
8. Paper towels and cutting board
9. Plate for resting and serving

FAQ

How To Make The Best Grilled Salmon Recipe Substitutions and Variations

How To Make The Best Grilled Salmon

Ingredients

• 1 1/2 to 2 pounds salmon fillet, skin on
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon neutral oil for the grill grates (vegetable or canola)
• 2 tablespoons chopped fresh dill or parsley
• 1 lemon, cut into wedges

Quick method
1. Pat the salmon dry with paper towels. Mix olive oil, lemon juice, lemon zest, garlic, brown sugar or honey, salt, pepper and smoked paprika in a bowl. Rub that all over the fish, let sit 15 to 30 minutes at room temp if you can.
2. Heat the grill to medium high, about 400 F. Oil the grill grates well using a paper towel dipped in the neutral oil and tongs so the fish won’t stick.
3. Place salmon skin side down on the grill. Grill 4 to 6 minutes without moving it so the skin crisps and the fish releases easily. If your fillet is thick you can carefully flip and grill 1 to 3 minutes more, but most times I keep it skin side down and finish with lid closed to cook through evenly.
4. Check doneness by inserting a fork into the thickest part and twisting gently. It should flake but still be moist. Aim for about 125 to 130 F for medium. Let rest 3 to 5 minutes.
5. Sprinkle with chopped dill or parsley, squeeze lemon over the top and serve with extra lemon wedges. Don’t overcook it, trust me, a little under done is better than dry salmon.

Quick tips
– If the fish sticks when you try to lift it, give it one more minute. It will release when the grill sear has set.
– Use a fish spatula or two wide spatulas for easiest handling.
– Save any leftover marinade only if you boil it first to kill any raw fish juice.

Substitutions

• Extra virgin olive oil – swap with avocado oil or grapeseed oil for higher heat stability, same amounts.
• Fresh lemon juice – use fresh lime juice or 1 tablespoon white wine vinegar for similar bright acidity.
• Brown sugar or honey – substitute maple syrup or agave nectar for equivalent sweetness and good caramelization.
• Fresh dill or parsley – try chopped chives or cilantro for a different fresh herb note, same amount.

Pro Tips

– Pat it really dry and check for pin bones with your fingertip. Use tweezers or needle-nose pliers to pull them out toward the tail, not sideways. If any part of the skin is torn, trim a little so it doesn’t stick and shred on the grates.

– Set aside the tablespoon of marinade before you ever touch the raw fish, and only baste with that reserved portion. Never reuse marinade that sat on the raw salmon unless you boil it first or it was reserved untouched.

– For crisp skin press the fillet down onto the hot grate for the first 20 to 30 seconds so it makes full contact and won’t curl. Use a wide, thin spatula made for fish and try to flip only once once the fish releases easily.

– Watch the sugar or honey on the surface, it can go from caramelized to burned fast on high heat. If you see charring move the fillet to a cooler part of the grill to finish slowly, and pull at about 125 to 130 F for a moist center then rest a few minutes so juices settle.