Grilled Salmon Recipe
Make Grilled Salmon Recipe in just 40m. 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 & Marinade
Finishing & Garnish
Method
Salmon & Marinade
- 1
Prepare salmon
Rinse the salmon fillets under cold water and pat dry thoroughly with paper towels. Trim any ragged edges. If thick (over 1.5 in / 3.8 cm), score the skin lightly in two or three places to prevent curling.
- 2
Make marinade
Mince the garlic and finely chop the fresh dill. In a bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic, chopped dill, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp lemon zest. Whisk until honey is dissolved and ingredients are emulsified.
- 3
Marinate salmon
Place the salmon fillets skin-side down in a shallow dish or resealable plastic bag. Pour about two-thirds of the marinade over the fillets, reserving the rest for basting and finishing. Turn the fillets to coat evenly. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).
- 4
Preheat grill
While salmon marinates, preheat a gas or charcoal grill to medium-high (around 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates or pan.
- 5
- 6
Grill salmon
Remove salmon from marinade and let excess drip off. Place fillets skin-side down on the hot grill. Cook with lid closed for 4–6 minutes depending on thickness. After 4–6 minutes, check for a golden sear and the flesh starting to turn opaque about two-thirds of the way up the sides.
- 7
Flip and finish
Gently flip each fillet using a thin spatula. Brush the top with the reserved marinade and grill for an additional 2–4 minutes with the lid closed, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for medium-well. Total grill time typically 6–10 minutes for 1-inch-thick fillets. Avoid overcooking—salmon will continue to carryover cook after removal.
Finishing & Garnish
- 8
Finish with butter
During the last 30 seconds of grilling, place ~1 tbs unsalted butter on top of each fillet to melt and glaze the surface.
- 9
Rest
Transfer salmon to a serving platter, skin-side down. Tent loosely with foil and let rest 3–5 minutes to let juices redistribute and finish carryover cooking.
- 10