Grilled Salmon Recipe

Pat dry and season

Pat salmon fillets dry with paper towels. Place skin side down on a tray or plate. Sprinkle kosher salt and freshly ground black pepper evenly over the flesh side (about 3/4 tsp salt per fillet if they are large). Let rest at room temperature for 10–15 minutes while preparing the marinade; this helps seasoning penetrate and reduces chill so the fillets cook evenly.

Make the marinade

In a small bowl or measuring cup, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 tsp honey, and the minced garlic. Stir in chopped dill and red pepper flakes if using. Taste and adjust — it should be bright, slightly salty, and balanced between acid and a touch of sweetness.

Marinate briefly (optional)

Brush or spoon about half of the marinade onto the flesh of the salmon. For thicker fillets (1-inch or more) you can marinate 15–30 minutes in the refrigerator; for thinner fillets or to avoid too much cure from the acid, keep at room temperature and limit to 10–15 minutes. Discard any leftover marinade that contacted raw fish, reserving a separate portion if you want to use as a finishing baste (or reserve before adding raw fish).

Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates well and oil them: fold a paper towel, dip in oil, and using tongs rub across the grates to create a nonstick surface. If using a grill pan or cast-iron skillet on the stovetop, preheat it over medium-high heat and oil lightly.

Oil the skin

Brush a thin layer (about 1 tsp) of extra-virgin olive oil on the skin side of each fillet — this helps crisp the skin and prevents sticking.

Grill, skin-side down first

Place the fillets on the hot grill skin-side down. Close the lid and cook without moving for 4–6 minutes depending on thickness. Look for the cooked color to move up the side of the fillet about two-thirds of the way. This indicates the underside has cooked and the skin has crisped.

Flip and baste

Carefully flip each fillet using a thin spatula so the flesh side contacts the grill. Immediately brush a little of the reserved (unused-by-raw-fish) marinade onto the flesh. Cook 1–3 more minutes with the lid closed until the salmon reaches desired doneness — 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Total grill time typically 6–9 minutes depending on thickness.

Rest briefly

Transfer the salmon to a warm plate skin-side down and let rest 3–5 minutes. Resting allows carryover cooking and juices to redistribute.

Finish with a light drizzle of the remaining fresh olive oil (about 1 tsp) and sprinkle chopped parsley or additional dill over the fillets. Serve with lemon wedges on the side for squeezing over the fish.

Suggested serving: pair grilled salmon with a simple green salad, steamed vegetables, rice, or roasted potatoes. Serve immediately while warm.