Simply Grilled Salmon Recipe
Make Simply Grilled Salmon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 & Seasoning
Simple Marinade / Basting
Finishing & Garnish
Method
Salmon & Seasoning
Season the flesh side evenly with kosher salt, freshly ground black pepper, and lemon zest. Allow the seasoned fillets to rest at room temperature while you prepare the marinade (10–20 minutes).
Simple Marinade / Basting
Make the marinade
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped dill, and honey or maple syrup (if using) until emulsified. Taste and adjust: add a pinch more salt or a little more lemon if desired.
Reserve 2 tablespoons of the marinade per fillet for basting and serving. If grilling immediately, lightly brush the flesh with about half of the remaining marinade; keep the rest for basting while grilling.
Grilling
If using a plank: soak a cedar plank in water for 1 hour and place the fillets skin-side down on the plank. If grilling directly: brush the grates with oil and place fillets skin-side down directly on the grate.
Grill the salmon, skin-side down, with the lid closed. For fillets about 3/4–1 inch thick: cook 4–6 minutes skin-side down without moving. For thicker fillets (1–1.5 inches): cook 6–8 minutes. After initial sear, baste the top with reserved marinade and carefully flip only if using a plank (flipping not required for direct-grilled skin-on fillets). If you flip, cook an additional 1–3 minutes until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium. For well-done, cook to 135°F (57°C).
Watch for doneness cues: the flesh should flake easily with a fork but still appear moist. Avoid overcooking — salmon will continue to cook a few degrees after removal.
Finishing & Garnish
Remove salmon from grill and transfer to a serving platter. Spoon the reserved marinade/sauce over the fillets (do not use marinade that contacted raw fish unless you reserved separately before contact).