Grilled Salmon
Add Preferred SourceThis grilled salmon recipe is simple, fresh, and full of flavor. With crispy skin, tender flakes, and a hit of lemony herb butter in every bite, it’s a go-to dish for easy dinners. It’s great for a quick meal on the grill when the sun is shining.
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I make this grilled salmon all the time when I want something fast but still delicious. My favorite part is the garlic herb butter—it melts right into the salmon and makes it taste like I put in way more effort than I actually did. I usually serve it with grilled veggies or a simple salad. It’s light, flavorful, and one of my go-to dinners when I want something that feels fresh while being so simple.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Salmon
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I get juicy, flavorful salmon with crisp skin and golden grill marks, step-by-step:
Pat and prep the salmon
Start by patting the salmon fillets dry with a paper towel. This helps them sear better and not stick to the grates. Drizzle with olive oil, then season with kosher salt, black pepper, and a little lemon zest.
When I’m handling a bunch of fillets, I like slipping on food-safe prep gloves to save on cleanup and keep the fishy smell off my hands.
Make the lemon herb butter
Melt the butter in the microwave or on the stove. Stir in lemon juice, zest, olive oil, minced garlic, and chopped herbs like dill, parsley, and oregano. Set half aside for serving.
Get the grill ready
If you’re using a charcoal grill, build a two-zone fire: hot coals on one side, none on the other. For a gas grill, preheat all burners to high, then turn them down to medium before grilling.
I usually grill this salmon on my Weber gas grill—it heats super evenly and gives me those perfect grill marks without hot spots. If you’re more of a charcoal person, the Weber Original Kettle is a classic for a reason and gives you more control with zones.
When I’m setting up the fire or moving grates around, I always slip on my Grill Gloves. They make it easy to lift hot lids or shift things without that instant “oh no” heat panic—and they actually fit well without feeling like I’m wearing oven mitts for a puppet show.
Time to grill
Place the skin-on salmon fillets skin-side down on the hot grill. This helps them stay together and crisp up nicely. Brush the tops with the herb butter using a heatproof silicone basting brush—I like this one because it doesn’t melt or get crusty over time..
Cook it just right
Grill uncovered for 4–5 minutes. Then close the grill lid and cook for another 5–10 minutes, depending on how thick your fillets are and how done you like them. I keep a grill surface thermometer nearby to make sure I’m not accidentally blasting them with too much heat. The flesh should be opaque and flake easily.
Finish with flavor
Lift them off the grill with a fish turner. Drizzle with the reserved herb butter before serving. Feel free to add lemon slices or a sprinkle of fresh herbs if you have some on hand. Serve hot and enjoy.
Equipment
- Gas grill or
Ingredients
For the Salmon:
- 17.6 ounces salmon fillets around 4 pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon zest (reserve some for the butter)
Butter Lemon Herbs:
- ½ cup butter
- 1 fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons fresh herbs parsley, oregano, dill, chopped
Video
Instructions
- Pat salmon fillets dry with a paper towel. Drizzle with olive oil, then season with salt, pepper, and a little lemon zest.17.6 ounces salmon fillets, 1 tablespoon olive oil, 1 lemon zest, Salt and pepper
- Melt the butter in the microwave or in a small saucepan. Stir in lemon juice, zest, olive oil, garlic, and chopped herbs. Mix well and set aside. Reserve half for serving.½ cup butter, 1 fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon olive oil, 2 cloves garlic, 2 tablespoons fresh herbs
- For charcoal grills: Build a two-zone fire by placing hot coals on one side only (indirect heat setup). For gas grills: Preheat all burners to high (aim for 400°F (200°C)), then reduce to medium before adding the salmon.
- Place the salmon skin-side down on the grill. This helps the fillets stay intact and gives a crisp skin. Brush generously with the herb butter.
- Grill uncovered for 4–5 minutes, then close the lid and continue cooking for another 5–10 minutes, depending on the thickness of the fillets and your preferred doneness.
- Drizzle the grilled salmon with the reserved herb butter and garnish with lemon slices or extra chopped herbs. Serve hot.
Notes
- Skin-on is best: It keeps the fillets together and crisps up nicely.
- Oil the grates: If your grill tends to stick, a light brush of oil goes a long way.
- Hands off: Don’t move the salmon around too much—let it sear before flipping or lifting.
- Use a fish spatula: It makes removing the fillets smoother and less messy.
- Dried herbs work too: If you’re out of fresh, use half the amount of dried.
- Add some heat: For a little spice, stir in some crushed red pepper flakes.
- Oven-friendly: No grill? I sometimes bake then broil the salmon instead—just watch it closely so it doesn’t burn.
Storage and Reheating Instructions
- Fridge: Let it cool completely, then store it in an airtight container for up to 3 days.
- Reheat: You can reheat it gently in the microwave or flake it cold over salads, rice bowls, or even into a quick pasta dish. Just avoid overcooking it as it tends to dry out.
Nutrition
Recipe Notes and Tips
I’ve picked up a few little tricks along the way that help make this grilled salmon come out just right every time:
- Skin-on is best: It keeps the fillets together and crisps up nicely.
- Oil the grates: If your grill tends to stick, a light brush of oil goes a long way.
- Hands off: Don’t move the salmon around too much—let it sear before flipping or lifting.
- Use a fish spatula: It makes removing the fillets smoother and less messy, This fish spatula is wide and bendy, perfect for lifting delicate fillets..
- Dried herbs work too: If you’re out of fresh, use half the amount of dried.
- Add some heat: For a little spice, stir in some crushed red pepper flakes.
- Oven-friendly: No grill? I sometimes bake then broil the salmon instead—just watch it closely so it doesn’t burn.
How to Store Leftover Grilled Salmon
If you end up with leftovers, grilled salmon keeps well in the fridge, then transfer it to airtight glass storage containers. These seal well and don’t hold onto odors, which is key with fish. Let it cool completely, then store it in an airtight container for up to 3 days.
You can reheat it gently in the microwave or flake it cold over salads, rice bowls, or even into a quick pasta dish. Just avoid overcooking it as it tends to dry out.
Our Top 3 Money Saving Tips for This Recipe
Here are my favorite ways to keep this grilled salmon budget-friendly without skimping on flavor:
- Check the frozen section: Frozen wild salmon is often cheaper and just as tasty.
- Use whatever herbs you have: No need to buy fancy bundles—parsley, dill, even basil works.
- Swap fresh lemon for bottled juice: Works in a pinch and saves a bit.
What to Serve With Grilled Salmon
Grilled salmon goes with just about anything, but I like to keep it fresh and simple. Try pasta salad with grilled vegetables, corn on the cob, or a honeycrisp salad with fresh apples. It’s also great with rice, air fryer broccoli, grilled asparagus, or even tucked into a warm pita with veggies and sauce.
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