Grilled Salmon Recipe

Prepare Marinade

In a medium bowl whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, chopped dill, smoked paprika, kosher salt, and black pepper until fully combined.

Marinate Salmon

Place salmon fillets skin-side down in a shallow dish or resealable bag. Pour 3/4 of the marinade over the fillets, reserving the remaining marinade for basting. Ensure the salmon is evenly coated, cover or seal, and refrigerate for 20–30 minutes (no more than 1 hour) to allow flavor penetration.

Preheat Grill

About 15 minutes before grilling, preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and lightly oil the grates or pan.

Prep Salmon for Grill

Pat the top of each fillet dry with paper towels to remove excess moisture (this helps form a good sear). Lightly brush the grill grates or grill pan with oil to prevent sticking. Place a lemon slice on the skin of each fillet to help protect flesh and add flavor (optional).

Grill Salmon

Place fillets skin-side down on the grill. Close the lid and cook undisturbed for 4–6 minutes depending on thickness (for 1" thick fillets, aim 4–5 minutes). Open the lid and baste the top of the fillets with some reserved marinade, then flip carefully using a wide spatula only if you want pronounced grill marks and a slightly charred top (optional). If you flip, cook an additional 1–2 minutes. For skin-on fillets you can also keep skin-side down and cook until the salmon is opaque about three-quarters of the way up, then flip for 30–60 seconds to finish. Salmon is done when it reaches an internal temperature of 125–130°F (52–54°C) for medium; for well-done cook to 140°F (60°C).

Finish with Butter and Rest

Remove salmon from the grill and brush immediately with melted butter (if using). Let the fillets rest on a warm plate for 3–4 minutes to finish cooking gently and redistribute juices.

Garnish and Serve

Transfer salmon to serving plates, sprinkle with chopped parsley, add a lemon wedge, and serve any remaining reserved marinade warmed as a light sauce (do not serve raw marinade unless boiled). Enjoy with sides such as grilled vegetables, rice, or a green salad.