Grilled salmon is the ultimate combination of simplicity and sophistication. In this recipe, thick salmon fillets are marinated in a zesty mixture of lemon, garlic and herbs, then seared over a hot grill until the skin is crispy and the flesh is buttery and flaky. It’s quick enough for a weeknight meal yet impressive enough for company.
Ingredients
- 4 salmon fillets (6 oz each)
- 4 cloves garlic, minced
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried dill
- Fresh parsley for garnish
Instructions
- Preheat your grill to medium-high heat and lightly oil the grates.
- In a small bowl, whisk together minced garlic, lemon juice, olive oil, paprika, dill and salt to make a zesty sauce.
- Pat the salmon fillets dry and season with a pinch of salt and pepper on both sides.
- Brush half of the garlic-lemon sauce over the salmon and let it marinate while the grill heats up (10‑15 minutes).
- Place the salmon skin-side down on the grill. Cook for 4‑5 minutes until the skin is crisp and the flesh is opaque about halfway up.
- Flip the fillets gently and grill for another 3–4 minutes, brushing with the remaining sauce, until the salmon is just cooked through and still moist.
- Remove from the grill and rest for 2 minutes before serving. Garnish with fresh parsley and lemon wedges.
Servings: 4 | Prep: 10 mins | Cook: 10 mins
Tips & Variations
- Use skin-on salmon fillets for the best texture; the crispy skin adds flavor and holds the fish together.
- Try adding a pinch of brown sugar or honey to the garlic‑lemon sauce for a hint of sweetness.
- Swap the paprika and dill for fresh chopped herbs like rosemary or thyme for a different flavor profile.
- If you don’t have a grill, you can achieve similar results using a grill pan on the stovetop.
- Serve the grilled salmon with a side of roasted vegetables, rice pilaf or a crisp green salad.
Storage & Leftovers
Leftover grilled salmon should be cooled completely before storing. Place it in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or flake the cold salmon into salads and grain bowls. For longer storage, wrap the cooked fillets tightly and freeze them for up to 2 months, then thaw overnight in the refrigerator before .