I’m sharing my Simple Grilled Salmon and a few unexpected tricks that will change how you think about cooking salmon.

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I used to overthink salmon, then I learned to keep it simple. A salmon fillet skin on with pin bones removed, brightened by zest and juice of a lemon, gives more flavor than youd expect.

The contrast between crisp skin and silky flesh makes this feel like the kind of Simple Grilled Salmon that becomes your go to. It also makes a proper Grilled Dinner when guests drop by.

I still get the timing wrong sometimes, but a couple small tricks I picked up from testing different grills turn it into something you actually want to brag about.

Ingredients

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Salmon fillet: Rich in omega 3 fats and protein, yields moist flaky bites when grilled.
Olive oil: Adds healthy monounsaturated fat, helps crisp skin and carry flavor.
Garlic: Pungent, adds savory depth and some antioxidants, mince it for even spread.
Lemon zest and juice: Bright acid cuts richness, fresh citrus that wakes the whole dish.
Brown sugar or honey: Balances with gentle sweetness and aids caramelized glaze on grill.
Smoked paprika: Adds warm smoky color and a hint of sweet spice, it’s not overpowering.
Fresh dill or parsley: Bright herb note, freshens rich fish and adds color.
Butter: A touch of butter gives silky richness and help glossy finish when brushed.

Ingredient Quantities

1 1/2 to 2 pounds salmon fillet skin on pin bones removed

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic minced

Zest and juice of 1 lemon

1 tablespoon brown sugar or 1 tablespoon honey

1/2 teaspoon smoked paprika

2 tablespoons chopped fresh dill or parsley

1 tablespoon unsalted butter melted

Lemon wedges for serving

How to Make this

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1. Pat the salmon dry with paper towels, put it skin-side down on a plate and season lightly with the kosher salt and black pepper so the flavors start to sink in.

2. In a small bowl whisk together 2 tablespoons olive oil, minced garlic, lemon zest and juice, brown sugar or honey, and the smoked paprika until combined; you want a slightly loose glaze.

3. Spoon or brush about two thirds of the glaze over the flesh of the salmon, let it sit 10 to 30 minutes at room temp if you have time, but don’t marinate longer than an hour or the acid will start to cook the fish.

4. Preheat the grill to medium-high, about 400 to 450F, and oil the grates well with a paper towel dipped in oil held with tongs so the fish wont stick.

5. Place the salmon skin-side down on the grill over direct heat, close the lid and cook 4 to 6 minutes depending on thickness, keep an eye for flare-ups since the sugar or honey can caramelize and flame up.

6. Carefully flip the fillet with a wide spatula, brush the top with the remaining glaze and grill flesh-side for another 2 to 4 minutes until the internal temp reads 125 to 130F for moist, slightly translucent center or up to 145F if you want it fully cooked; it should flake easily with a fork.

7. In the last 30 seconds brush the salmon with the melted butter and sprinkle the chopped dill or parsley over the top so the herbs wilt into the fish.

8. Remove the salmon from the grill, let it rest 4 to 5 minutes (resting keeps it juicy), squeeze extra lemon over the top, serve with lemon wedges and if needed a final pinch of salt and pepper.

Equipment Needed

1. Plate and paper towels (pat the salmon dry and season)
2. Cutting board and sharp chef knife (zest lemon, chop herbs)
3. Small mixing bowl and whisk (make the glaze)
4. Silicone basting brush or spoon (spread the glaze)
5. Tongs and an oil soaked paper towel (to oil the grill grates)
6. Grill or heavy grill pan preheated to medium high (about 400 to 450F)
7. Wide metal spatula (flip the fillet carefully)
8. Instant read thermometer (check for 125 to 130F for moist center or up to 145F)
9. Small heatproof bowl or ramekin and a spoon (melt the butter)

FAQ

1 1/2 to 2 pounds salmon fillet skin on pin bones removed

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic minced

Zest and juice of 1 lemon

1 tablespoon brown sugar or 1 tablespoon honey

1/2 teaspoon smoked paprika

2 tablespoons chopped fresh dill or parsley

1 tablespoon unsalted butter melted

Lemon wedges for serving

Can I make this inside on a stovetop grill pan? Yes. Heat a heavy grill pan over medium high, oil it well and cook the same way. You might not get the smoky char but flavor is still excellent.

How long can salmon sit with the rub before grilling? Up to 30 minutes at room temp is great. Any longer and the lemon will start curing the fish and change the texture.

Do I need to remove the skin before serving? No, keep the skin on while grilling to protect the salmon. You can serve it skin-side down and people can peel it off if they dislike it.

What internal temperature should I aim for? 125 F to 130 F for moist slightly pink salmon, 135 F if you prefer it firmer. Use an instant read thermometer in the thickest part.

Can I use frozen salmon? Yes but thaw completely and pat very dry before seasoning, otherwise you get steam not a sear.

What if my fish sticks to the grill? Usually means the grate wasn’t clean or oiled, or the fish was moved too soon. Let it form a crust and then gently lift with a spatula. If worst comes to worst, finish on a baking sheet in a hot oven for a couple minutes.

How To Make The Best Grilled Salmon Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil for a higher smoke point, grapeseed oil for a really neutral flavor, or light olive oil if you want the olive taste but less intensity.
Lemon zest and juice: use lime zest and juice for almost the same brightness, orange zest/juice for a sweeter citrus note, or a splash of white wine vinegar for tang without citrus.
Brown sugar or honey: replace with pure maple syrup or agave nectar as liquid sweeteners, coconut sugar for a less sweet molasses vibe, or a teaspoon of molasses diluted in warm water to mimic brown sugar.
Fresh dill or parsley: sub with tarragon for a faint anise note, chives or green onion for a mild oniony freshness, or cilantro if you want a brighter herb kick depending on the flavor direction.

Pro Tips

1) Pat and score the skin then dry it really well before cooking. It helps the skin get crispy and keeps the fillet from curling up, just make shallow cuts about an inch apart. Don’t overdo the scoring or you’ll release juices.

2) Hold back most of the sweet glaze until the last few minutes. Sugar or honey burns fast on a hot grill so brush it on near the end, or move the fish to indirect heat if the flames flare up, otherwise you’ll get bitter burnt spots.

3) Use an instant-read thermometer and take it off the grill a few degrees early. Salmon continues to cook while it rests, so pull at about 120 to 125F if you like it moist, let it sit 4 or 5 minutes and it’ll finish cooking without drying out.

4) Finish with butter and fresh herbs off the heat and squeeze grilled lemon over the top. The warm butter melts into the flesh and the herbs wilt just enough to be bright, plus a quick hit of lemon wakes everything up.

How To Make The Best Grilled Salmon Recipe

Recipe by Bob Jones

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I’m sharing my Simple Grilled Salmon and a few unexpected tricks that will change how you think about cooking salmon.

Servings

servings

Calories

520

kcal

Equipment: 1. Plate and paper towels (pat the salmon dry and season)
2. Cutting board and sharp chef knife (zest lemon, chop herbs)
3. Small mixing bowl and whisk (make the glaze)
4. Silicone basting brush or spoon (spread the glaze)
5. Tongs and an oil soaked paper towel (to oil the grill grates)
6. Grill or heavy grill pan preheated to medium high (about 400 to 450F)
7. Wide metal spatula (flip the fillet carefully)
8. Instant read thermometer (check for 125 to 130F for moist center or up to 145F)
9. Small heatproof bowl or ramekin and a spoon (melt the butter)

Ingredients

1 1/2 to 2 pounds salmon fillet skin on pin bones removed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
Zest and juice of 1 lemon
1 tablespoon brown sugar or 1 tablespoon honey
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh dill or parsley
1 tablespoon unsalted butter melted
Lemon wedges for serving

Directions

Pat the salmon dry with paper towels, put it skin-side down on a plate and season lightly with the kosher salt and black pepper so the flavors start to sink in.
In a small bowl whisk together 2 tablespoons olive oil, minced garlic, lemon zest and juice, brown sugar or honey, and the smoked paprika until combined; you want a slightly loose glaze.
Spoon or brush about two thirds of the glaze over the flesh of the salmon, let it sit 10 to 30 minutes at room temp if you have time, but don’t marinate longer than an hour or the acid will start to cook the fish.
Preheat the grill to medium-high, about 400 to 450F, and oil the grates well with a paper towel dipped in oil held with tongs so the fish wont stick.
Place the salmon skin-side down on the grill over direct heat, close the lid and cook 4 to 6 minutes depending on thickness, keep an eye for flare-ups since the sugar or honey can caramelize and flame up.
Carefully flip the fillet with a wide spatula, brush the top with the remaining glaze and grill flesh-side for another 2 to 4 minutes until the internal temp reads 125 to 130F for moist, slightly translucent center or up to 145F if you want it fully cooked; it should flake easily with a fork.
In the last 30 seconds brush the salmon with the melted butter and sprinkle the chopped dill or parsley over the top so the herbs wilt into the fish.
Remove the salmon from the grill, let it rest 4 to 5 minutes (resting keeps it juicy), squeeze extra lemon over the top, serve with lemon wedges and if needed a final pinch of salt and pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.