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How To Make The Best Grilled Salmon

Perfect salmon grilling guide for crispy skin and tender, flaky flesh using simple seasonings and a no-moving sear. Follow this salmon technique for foolproof doneness—target 145°F for medium—then finish with lemon and fresh dill.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon fillets skin-on, 6 oz each
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 0.5 salt to taste
  • 0.5 pepper to taste
Serve
  • 1 fresh dill plus extra for topping
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the salmon
  1. Pat the salmon dry, then brush all surfaces with the olive oil, lemon juice, and minced garlic mixture.
  2. Season generously with salt and pepper, then let the salmon sit for 15 minutes to marinate.
Grill to crispy skin
  1. Preheat the grill to medium-high, then oil the grates well to prevent sticking.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving, until the skin is crisp and releases easily.
  3. Carefully flip the salmon and grill 2-3 minutes more, until it reaches 145°F for medium doneness.
Finish and serve
  1. Serve immediately with fresh dill and lemon wedges.

Notes

For the crispiest skin, start with very dry fillets and resist flipping early—let them cook until the skin naturally releases. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently so the flesh doesn’t dry out. Freezing is not recommended for best texture. Dietary swap: use garlic powder (about 1/2 tsp) if you want a milder garlic flavor without minced pieces.