A perfectly grilled salmon fillet with lemon slices and herbs on a plate, fresh off the grill
There’s something magical that happens when salmon meets the grill. That smoky char, the tender, flaky interior, and the way lemon and garlic meld into the rich, buttery flesh… it’s a symphony of summer flavors.But if you’ve ever ended up with salmon stuck to the grates or overcooked to a dry, sad state, you might be hesitant to try again. Fear not, fellow food lover! This Lemon Garlic Grilled Salmon is our absolute go-to recipe for a reason. It’s **insanely easy, incredibly flavorful, and practically foolproof.
We’re sharing all our secrets—from the simple, powerful marinade to the #1 trick for getting those perfect, restaurant-quality grill marks without the stick. This isn’t just a recipe; it’s your new summer staple.
Why You’ll Love This Grilled Salmon?
- Weeknight Hero: From fridge to plate in under 30 minutes.
- Health in a Hurry: Packed with omega-3s, protein, and flavor without any heaviness.
- Crowd-Pleaser: Equally perfect for a quiet dinner for two or a backyard BBQ with friends.
- Meal-Prep MVP: Leftovers are fantastic on salads, in tacos, or flaked into pasta.
The simplicity of this recipe means every ingredient shines. Here’s what you’ll need:
* **Salmon Fillets:** Aim for **center-cut salmon fillets**, about 6 oz each, with the skin **ON**. The skin is your best friend here—it protects the delicate flesh from the direct heat of the grill and makes flipping a breeze. Wild-caught or sustainably farmed is always our preference.
- Fresh Lemons: You’ll need both the zest and the juice. The zest is packed with potent citrus oils that give the marinade an incredible brightness.
- Fresh Garlic: Please, for the love of all that is good, use fresh cloves. The pre-minced stuff just won’t deliver the same punch.
- Olive Oil: Extra virgin olive oil creates a beautiful emulsion for the marinade and helps with browning.
- Herbs: Fresh dill is a classic pairing with salmon, but parsley or thyme work wonderfully too.
- Salt & Pepper: The essential supporting actors that make all the flavors pop.
-How to Make The Best Grilled Salmon with Lemon & Garlic ?
**Prep Time:** 15 mins + marinating | **Cook Time:** 10 mins | **Total Time:** 25 mins + marinating | **Serves:** 4.Ingredients:
- 4 (6 oz) salmon fillets, skin on
- 3 tbsp extra virgin olive oil
- Zest of 1 lemon
- 3 tbsp fresh lemon juice (from about 1-1.5 lemons)
- 4 cloves garlic, minced
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- Lemon slices, for serving
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dill, salt, and pepper.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the top, ensuring each fillet is evenly coated. Gently massage the marinade into the flesh. Let it marinate at room temperature for **15-20 minutes** (no longer, as the acid in the lemon will start to "cook" the fish).
- Preheat the Grill: While the salmon marinates, preheat your grill to **medium-high heat (around 400°F/200°C)**. Clean the grates thoroughly, then oil them generously. To oil, fold a paper towel, dip it in a high-heat oil (like avocado or canola), and, using tongs, rub it over the grates. This is the most important step for preventing sticking!
- Grill Skin-Side Down First: Place the salmon fillets **skin-side down** on the hot, oiled grill. **Close the lid** and cook for **6-8 minutes**. Do not move them! This allows the skin to get crispy and release naturally from the grates.
- Flip & Finish: Carefully flip the salmon using a thin, flexible spatula. If the skin sticks, give it another 30 seconds—it will release when it's ready. Grill for another **2-4 minutes** with the lid closed, or until the salmon is opaque and flakes easily with a fork. **Pro-Tip:** The salmon will continue to cook slightly after you take it off the grill (carryover cooking), so it's okay if it's still a *tiny* bit translucent in the very center.
- Serve Immediately: Transfer the grilled salmon to a platter. Garnish with fresh dill and thin slices of lemon. Serve immediately and enjoy the applause!
Chef’s Tips for Perfect Salmon Every Time:
* **Pat Dry:** Before marinating, pat the salmon fillets completely dry with a paper towel. This helps the marinade adhere and promotes better browning.* **The Skin is a Shield:** Even if you don't plan to eat the skin, **grill with the skin on**. It’s the best barrier against the intense grill heat. It peels off easily after cooking.
* **Don't Overcook!** The biggest mistake is overcooking. Salmon is best when it's still moist and juicy. Look for an internal temperature of **125-130°F** in the thickest part for medium-rare to medium.
* **No Grill? No Problem!** You can cook this in a **grill pan or cast-iron skillet** on the stove over medium-high heat. Follow the same method: skin-side down first, then flip.
Serving Suggestions:
This versatile grilled salmon is the star of any plate!* **Over Greens:** Flake it over a big **Caesar salad** or a bed of quinoa.
* **Taco Tuesday:** Break it up for incredible **fish tacos** with a creamy slaw.
* **With Summer Sides:** Serve it alongside **grilled asparagus, zucchini, corn on the cob,** or a fresh **cucumber tomato salad.**
* **Classic Combo:** You can never go wrong with **garlic mashed potatoes** and a simple green veggie like green beans.
Let’s Get Grilling!
This Lemon Garlic Grilled Salmon recipe is a testament to the fact that the best meals are often the simplest. It’s healthy, elegant, and bursting with the fresh, vibrant flavors of summer.**We’d love to see your creations! Did you get those perfect grill marks? Tag us on Instagram @SeadwitchBlog with #SeadwitchEats so we can share your masterpiece.**
Now tell us in the comments: what’s your favorite way to serve grilled salmon?
**Happy Grilling!**
The Captain of the **Seadwitch** Kitchen