Grilled Salmon Recipe

Prepare Salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges. Leave skin on to help keep fillets intact on the grill.

Make Marinade

In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp honey, 2 minced garlic cloves, 1 tbs chopped fresh dill, 1 tsp lemon zest, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place the salmon fillets in the dish skin-side down and spoon or brush the marinade evenly over the top of each fillet. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to allow flavors to penetrate without 'cooking' the fish with acid.

Preheat Grill

Preheat an outdoor gas grill or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat on the stovetop. Oil the grill grates or pan lightly with 1 tbs olive oil to prevent sticking.

Cook Salmon

Remove salmon from the refrigerator and let sit at room temperature for 5 minutes. Place fillets on the grill skin-side down. Close the lid and cook undisturbed for 4–5 minutes. Check for grill marks and that the fish releases easily. Flip gently using a thin spatula and cook for another 2–4 minutes, depending on thickness, until the internal temperature at the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium. Total cook time usually 6–9 minutes.

Rest & Serve

Transfer salmon to a platter skin-side down and let rest for 3–5 minutes; carryover heat will finish cooking. Serve each fillet with a lemon wedge and a dill sprig. Optionally spoon any reserved marinade (boiled for 1 minute if used) or a squeeze of fresh lemon over the fillets before serving.