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The Best Grilled Salmon

Grilled salmon with a quick lemon-garlic Dijon marinade delivers crispy skin and tender, flaky flesh. This easy seafood method uses skin-side-down grilling for clear grill marks and even doneness.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets skin-on
  • Salt and pepper to taste
  • Fresh dill for serving
  • lemon wedges for serving
Marinade
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Method
 

Make marinade
  1. Stir olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a bowl until evenly combined.
  2. Taste and adjust seasoning with more salt and pepper if needed.
Marinate salmon
  1. Brush the salmon fillets with the marinade, coating skin and flesh.
  2. Let the salmon rest for 15 minutes so the flavors set.
Grill
  1. Preheat the grill to medium-high heat and oil the grates well to prevent sticking.
  2. Place salmon skin-side down on the grill and close the lid.
  3. Grill for 6-8 minutes without moving the fillets until the skin is crisp and grill marks form.
  4. Carefully flip the salmon and grill for 2-3 minutes until cooked to your desired doneness.
Serve
  1. Transfer salmon to plates and serve immediately with fresh dill and lemon wedges.

Notes

Pro tip: keep the salmon skin-side down and do not move it during the first 6–8 minutes for the crispiest skin. Refrigerate leftovers in an airtight container for up to 2 days; freeze cooked salmon for up to 2 months. For a lower-sodium option, use a salt-free seasoning blend and season to taste at the end with lemon and pepper.