Grilled Salmon represents the pinnacle of simple yet sophisticated cooking, where high-quality fish meets the smoky char of the grill to create a dish that’s both healthy and incredibly flavorful. This recipe transforms fresh salmon fillets into perfectly cooked pieces with crispy, caramelized edges and tender, flaky interiors that practically melt in your mouth. Serving 4 people generously, this versatile dish works equally well for weeknight dinners, weekend barbecues, or elegant entertaining, delivering restaurant-quality results with minimal effort and maximum impact.
Ingredients
For the Salmon:
- 4 salmon fillets (6 ounces each), skin-on
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Lemon Herb Butter:
- 4 tablespoons butter, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving:
- 2 lemons, cut into wedges
- Fresh herb sprigs for garnish
Preparing the Salmon
Remove the salmon from the refrigerator 15-20 minutes before grilling to allow it to come to room temperature. This ensures even cooking throughout the fillet. Pat each piece completely dry with paper towels, paying special attention to removing any moisture from the skin side.
Check the fillets for any remaining bones by running your fingers along the flesh. Use tweezers or needle-nose pliers to remove any pin bones you find. Brush both sides of each fillet with olive oil, then season generously with salt, pepper, garlic powder, and paprika. The seasoning should form an even coating that will create a beautiful crust when grilled.
Setting Up Your Grill
Preheat your grill to medium-high heat, around 400-450°F. Clean the grill grates thoroughly with a grill brush, then oil them well using a paper towel dipped in oil and held with tongs. This prevents the salmon from sticking and ensures those perfect grill marks.
For gas grills, preheat with the lid closed for 10-15 minutes. For charcoal grills, arrange the coals to one side to create both direct and indirect heat zones, giving you more control over the cooking process.
Grilling Technique
Place the salmon fillets skin-side down on the hottest part of the grill. The skin acts as a natural barrier, protecting the delicate flesh from direct heat while becoming beautifully crispy. Do not move the fillets for the first 4-5 minutes, allowing them to develop those coveted grill marks and release naturally from the grates.
Cook the salmon for 4-6 minutes per side, depending on thickness. A general rule is about 4 minutes per half-inch of thickness. The fish is ready to flip when it releases easily from the grill and has distinct grill marks. Use a thin spatula to carefully turn each fillet.
Testing for Doneness
Salmon is perfectly cooked when it flakes easily with a fork and the internal temperature reaches 145°F when measured at the thickest part. The flesh should be opaque throughout with just a hint of translucency in the very center. Overcooked salmon becomes dry and loses its delicate texture, so watch carefully during the final minutes.
Another visual cue is the color change from translucent red to opaque pink. The fish will continue cooking slightly after removing it from the grill, so it’s better to err on the side of slight undercooking.
Making the Lemon Herb Butter
While the salmon grills, prepare the compound butter by mixing the softened butter with lemon juice, lemon zest, fresh dill, parsley, minced garlic, and salt. Use a fork to thoroughly combine all ingredients until the mixture is smooth and well-blended.
This flavored butter can be made hours ahead and stored in the refrigerator. If preparing in advance, let it soften slightly at room temperature before serving so it melts beautifully over the hot salmon.
Serving Your Grilled Salmon
Remove the salmon from the grill and let it rest for 2-3 minutes before serving. This brief resting period allows the juices to redistribute throughout the fish, ensuring maximum moistness.
Transfer the salmon to serving plates and immediately top each fillet with a generous dollop of the lemon herb butter, allowing it to melt over the hot fish. Garnish with fresh herb sprigs and serve with lemon wedges on the side for those who want extra citrus brightness.
