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The Best Grilled Salmon

Grilled salmon with crispy skin and tender, flaky flesh—marinated briefly in lemon, garlic, and Dijon, then cooked skin-side down for grill marks. This easy seafood main dish delivers bold flavor without complicated steps, with a healthy omega-3 boost.
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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 Equipment Method Notes

Ingredients
  

The marinade and seasonings
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic
  • 1 tsp Dijon mustard
  • 1 salt
  • 1 pepper
Salmon and serving
  • 4 salmon fillets skin-on 6 oz each
  • 1 fresh dill
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until combined.
  2. Brush the marinade over the salmon fillets, then let them sit for 15 minutes to marinate.
Grill the salmon
  1. Preheat the grill to medium-high heat and oil the grates well so the skin crisps without sticking.
  2. Place salmon on the grill skin-side down and close the lid if possible.
  3. Grill for 6-8 minutes skin-side down without moving, until the edges look set and you see grill marks.
  4. Carefully flip the salmon and grill for 2-3 minutes until cooked to your desired doneness.
Serve
  1. Transfer salmon to plates and serve immediately with fresh dill and lemon wedges.

Notes

Pro tip: keep the salmon skin-side down and avoid moving it during the first 6-8 minutes for maximum crisping. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently so it stays flaky. Freezing is not recommended because the texture softens after thawing. For a lighter option, use reduced-sodium salt or omit added salt and increase black pepper and lemon for punch.