Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & Marinade
To Finish
Method
Salmon & Marinade
- 1
Prep the salmon
Pat the 10-ounce salmon fillet dry with paper towels. Inspect for pin bones and remove any with tweezers. Leave the skin on to help keep the fillet intact on the grill.
- 2
Make the marinade
In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 tablespoon chopped fresh dill (or 1/2 tsp dried), 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. (Note: the salt and pepper quantities are scaled so final seasoning totals the ingredient amounts listed.)
- 3
Season the salmon
Place the salmon on a plate skin-side down. Brush or spoon the marinade evenly over the flesh, coating the entire top and sides. Let it sit at room temperature for 10–15 minutes for flavors to meld and to take the chill off, or refrigerate up to 30 minutes (bring back to room temperature 20 minutes before grilling).
Grilling & To Finish
- 4
- 5
Grill the salmon
Place the salmon on the grill skin-side down. Close the lid and cook undisturbed for 5–6 minutes. Check for an easy release; if the skin sticks, give it another 30–60 seconds. Flip the salmon carefully using a wide spatula and grill flesh-side down for an additional 1–2 minutes, or until the internal temperature at the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium (or 135°F / 57°C if you prefer fully cooked). Total cook time will be about 6–8 minutes depending on thickness and grill heat.
- 6