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How To Make The Best Grilled Salmon

Perfect salmon starts with a quick lemon-garlic marinade and skin-side grilling for crisp texture. Follow this grilling guide to get tender, flaky fish with a properly browned, crispy skin in minutes.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Grilled salmon fillets
  • 4 salmon fillets skin-on
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic minced
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 1 fresh dill
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate and season
  1. Pat the salmon dry, then brush it with the olive oil, lemon juice, and minced garlic until evenly coated.
  2. Season the salmon generously with salt and pepper, then let it sit for 15 minutes to marinate.
Grill to crispy skin and doneness
  1. Preheat the grill to medium-high and oil the grates well so the skin doesn’t stick.
  2. Place the salmon skin-side down and grill for 6-8 minutes without moving, until the skin is visibly browned.
  3. Carefully flip the salmon and grill for 2-3 minutes more, until it reaches 145°F for medium doneness.
Serve
  1. Serve the grilled salmon right away with fresh dill and lemon wedges.

Notes

For best crisp skin, dry the fillets thoroughly before brushing with the marinade and keep the salmon skin-side down without moving during the first grill interval. Refrigerate leftovers in a sealed container for up to 3 days; freezer is not recommended for the same texture. For a dairy-free swap: this recipe is naturally dairy-free—just use fresh dill and lemon wedges as written.