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How To Make The Best Grilled Salmon

This grilled salmon delivers crispy skin and tender, flaky flesh using a simple seasoning and a no-move skin-down grill for 6-8 minutes. A quick 15-minute lemon-garlic marination plus doneness guidance (145°F for medium) makes it a foolproof salmon technique.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Grilled salmon
  • 4 salmon fillets (skin-on)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves minced
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 1 fresh dill plus more for serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate and season
  1. Pat the salmon fillets dry and brush them with the olive oil, lemon juice, and minced garlic mixture.
  2. Season the salmon generously with salt and pepper, then let it sit for 15 minutes to marinate.
Grill to crispy skin
  1. Preheat the grill to medium-high and oil the grates well to prevent sticking.
  2. Place the salmon skin-side down on the grill and cook for 6-8 minutes without moving, until the skin is crisp and release is easy.
  3. Carefully flip the salmon and grill for 2-3 minutes more, until it reaches desired doneness of 145°F for medium.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges.

Notes

For the crispiest skin, start with thoroughly patted-dry fillets and avoid moving them during the first 6-8 minutes skin-side down. Refrigerate leftovers in a sealed container up to 2 days; reheat gently so the flesh stays tender (no freezing recommended). For a lower-sodium option, use a reduced-salt seasoning or season lightly with kosher salt then rely on lemon for brightness.