Grilled salmon is quick, flavorful, and easy to make with just a few simple ingredients. This version is brushed with garlic, lemon, and melted butter, then cooked directly on the grill for a lightly smoky flavor and tender, flaky texture.
Grilling salmon gives it a subtle smoky flavor that is so delicious! Grab a cold drink and head outside to make dinner on the grill. It only takes a few minutes to grill Salmon, so you’ll have more time to enjoy the nice weather!
You should also try making my Cedar Plank Salmon. Grilling fish on a cedar wood plank is a classic preparation that is extra flavorful.
Pick up the cedar plank next shopping trip! Today we’ll make grilled salmon fillets the easy way, no special equipment needed. Next week, try grilled lamb chops or grilled shrimp tacos.
Ingredients For Making Grilled Salmon Fillets
- Salmon Fillets: Use 6-ounce (170 g) skin-on salmon fillets. Fresh or fully thawed frozen salmon both work well. Keeping the skin on helps the fillets hold together on the grill.
- Butter: Melted unsalted butter adds richness and lets you control the amount of salt in the recipe.
- Garlic: Fresh minced garlic adds plenty of flavor to the butter mixture.
- Lemon: Use fresh lemon juice for the brightest flavor.
How To Make Grilled Salmon
Brush the salmon with the lemon garlic butter, then place the fillets on a clean, well-oiled grill with the skin side down. The key is not to force the salmon off the grates. Once it has cooked enough, it should release much more easily and can be carefully flipped with a fish spatula.
For the full ingredient list, temperatures, cooking times, and step-by-step instructions, see the recipe card below.
Recipe Tips
- Check for pin bones. Run your fingers gently over the salmon before cooking. If you feel any small bones, pull them out with clean kitchen tweezers.
- Use a fish spatula. Its thin, flexible edge makes it much easier to get underneath the fillet and flip it without breaking.
- Don’t force the salmon to flip. If it sticks to the grill, give it another minute. Once it has browned properly, it should release more easily.
- Watch the cooking time closely. Salmon can go from tender to dry fairly quickly, especially if the fillets are thin. Use an instant-read thermometer to check the center. For food safety, the FDA recommends cooking fin fish to 145°F (63°C).
- Change up the seasoning. For a different flavor, try my Salmon Seasoning instead of the simple lemon garlic butter.
- Add a sauce after grilling. My Creamy Salmon Sauce is an easy way to dress up the finished fillets.
Storing and Reheating
Storage: Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat the salmon gently so it doesn’t dry out. For food safety, leftovers should be reheated to 165°F (74°C).
Serving Leftovers: Grilled salmon is also delicious cold or at room temperature in wraps and salads. Try it with your yogurt flatbreads as wraps, or on top of a cobb salad.
What To Serve With Grilled Salmon
Grilled salmon pairs well with simple summer sides like Grilled Veggie Kabobs, Baked Potatoes on the Grill, Mediterranean Chickpea Salad, or Greek Salad. For something a little more special, top the salmon with Sicilian Caponata.
Recipe FAQs
No, I recommend leaving the skin on when grilling salmon. It helps hold the fillet together on the grill and makes it easier to handle and flip. Place the salmon skin-side down to start cooking.
The white substance is albumin, a natural protein in salmon that becomes visible as the fish cooks. It’s completely harmless and safe to eat. You may see more of it when salmon is cooked at higher temperatures or for longer periods.
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Grilled Salmon
Equipment
- Grill
- Fish Spatula
Ingredients
- 2 cloves garlic minced
- ¼ cup (57 grams) unsalted butter melted, ½ stick
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 6-ounce (6 170 gram) salmon fillets skin on
- 1 teaspoon chopped fresh parsley
- Oil for grill grates
- lemon wedges for serving
Instructions
- Preheat the grill to medium-high heat, 400 to 450°F (200 to 230°C). Clean the grill grates well, then lightly oil them to prevent sticking.
- In a small bowl, combine the melted butter, garlic, lemon juice, salt, and black pepper.
- Brush the butter mixture evenly over the salmon fillets.
- Place the salmon on the grill skin-side down over direct heat. Close the lid and grill for 6 to 7 minutes. The salmon should release easily from the grates when it is ready to flip. If it sticks, cook it for another minute before trying again.
- Carefully flip the salmon and grill for another 2 to 4 minutes, or until it reaches your desired doneness. If the fillets are especially thick, you can briefly grill the sides as needed.
- Transfer the salmon to a plate and let it rest for 2 to 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes:
- If your salmon fillets are frozen, thaw them completely and pat dry with paper towels before cooking.
- Check the fillets for any pin bones, and remove them with tweezers.
- To Store: Cooked salmon will stay fresh in the fridge if stored in an airtight container, for 3-4 days.
- To reheat grilled salmon, warm it up slowly at a low temperature. In the oven or on the grill, heat at 275°F/135°C oven for about 15 minutes.
- Keep an eye on your grilled salmon so that it doesn’t overcook and get dried out. Use an instant-read thermometer.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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