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The Best Grilled Salmon

grilled salmon with crispy skin and tender, flaky flesh made with a quick lemon-garlic Dijon marinade. Grill skin-side down for grill marks, then finish briefly after flipping for clean, juicy results.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Salmon and marinade
  • 4 salmon fillets (6 oz each), skin-on Use skin-on for crispy skin.
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste Season to taste.
Serving
  • 1 Fresh dill and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make and rest the marinade
  1. Mix olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl until smooth and evenly combined. The mixture should look glossy and uniform.
  2. Brush the salmon with the marinade and let it sit for 15 minutes. Cover or keep it chilled if your kitchen is warm.
Grill the salmon
  1. Preheat the grill to medium-high heat and oil the grates well so the skin releases cleanly. Wait until the grill is hot before adding the fish.
  2. Place the salmon skin-side down on the grill. Add the fillets without moving them to set the skin for crisp edges.
  3. Grill skin-side down for 6-8 minutes without moving. Look for pronounced grill marks and set edges while the center stays slightly translucent.
  4. Carefully flip the salmon and grill for 2-3 minutes until cooked to desired doneness. It should flake easily with a fork and no longer look raw in the center.
Serve
  1. Serve the grilled salmon with fresh dill and lemon wedges. Garnish over the top for bright flavor and aroma.

Notes

Pro tip: oil the grates right before cooking and keep the fillets skin-side down undisturbed for the full 6-8 minutes—this is what drives crisp, non-stick skin. Refrigerate leftovers in an airtight container up to 3 days. Freezing is not recommended because the skin texture can soften. If you want a lighter option, use lemon zest plus a reduced amount of olive oil in the marinade while keeping Dijon for flavor.