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How To Make The Best Grilled Salmon

Perfect salmon starts with a simple lemon-garlic marinade and grilling technique for crispy skin and tender flesh. This grilling guide uses skin-side-down searing, then a quick flip to reach 145°F for medium doneness.
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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 Method Notes

Ingredients
  

Marinated grilled salmon base
  • 6 oz salmon fillets skin-on
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • salt to taste
  • pepper to taste
  • fresh dill
  • lemon wedges

Method
 

Make the marinade and coat
  1. Pat the salmon dry, then brush it with olive oil, lemon juice, and minced garlic so it’s evenly coated with a thin layer. Use a quick, light hand so the seasoning clings to the skin.
Season and marinate
  1. Season the salmon generously with salt and pepper until you can see an even speckling across the top and skin. Let it sit for 15 minutes at room temperature for flavor to absorb.
Preheat the grill
  1. Preheat the grill to medium-high and oil the grates well right before cooking to reduce sticking. Wait until the heat looks steady across the grill surface.
Grill skin-side down
  1. Place the salmon skin-side down and grill for 6-8 minutes without moving, until the skin looks browned and releases cleanly. Keep the lid closed to hold the temperature.
Flip and finish
  1. Carefully flip the salmon and grill for 2-3 minutes more until the center reaches 145°F for medium doneness. The flesh should turn opaque while staying tender in the middle.
Serve
  1. Serve immediately with fresh dill and lemon wedges on the side for bright, fresh flavor. Add dill after grilling so it stays aromatic.

Notes

Pro tip: resist moving the salmon skin-side down—leave it untouched for the full 6-8 minutes so the skin can crisp and naturally release. Store leftovers in the fridge for up to 2 days; reheat gently (covered) to avoid drying out. Freezing is not recommended for best texture. For a gluten-free option, the recipe already fits—just ensure any grill marinades or sides you pair with are certified gluten-free.