Grilled Salmon with Lemon and Dill
Flaky, moist salmon fillets kissed by the grill with beautiful char marks, finished with a bright squeeze of lemon and fresh dill. This quick and healthy dish comes together in under 20 minutes, making it perfect for weeknight dinners or weekend cookouts.
For 4 servings
- prep · ~5 min
Preheat the grill and prepare the salmon.
1.Preheat grill to medium-high heat, about 400°F. Clean and oil the grates with a paper towel dipped in oil.2.Pat salmon fillets completely dry with paper towels. Check for any remaining pin bones and remove with tweezers.3.In a small bowl, combine 2 tbsp olive oil, lemon juice, minced garlic, and half the chopped dill. Whisk together.TIPDry fish = better sear. Moisture is the enemy of a good crust. - prep · ~2 min
Season the salmon.
1.Brush both sides of each fillet generously with the lemon-dill oil mixture.2.Season the flesh side with a pinch of salt and a pinch of black pepper.3.Let the fillets rest at room temperature while the grill finishes preheating.TIPRoom-temperature fish cooks more evenly. Don't skip this rest. - grill · ~8 min
Grill the salmon skin-side down.
1.Place fillets on the grill skin-side down. Close the lid and cook 4 minutes.2.The skin should release naturally from the grates when ready. If it sticks, give it another 30 seconds.3.Flip gently with a wide spatula. Cook flesh-side down another 3–4 minutes until just opaque and internal temp hits 135°F at the thickest part.TIPDon't move the fish early — the skin will release on its own when it's properly seared. - serve · ~2 min
Rest, garnish, and serve.
1.Transfer salmon to a platter, skin-side down. Let rest 2 minutes.2.Scatter remaining fresh dill over the fillets and serve with lemon wedges on the side.TIPThat 2-minute rest lets the juices redistribute — the difference between good salmon and great salmon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat the salmon fillets completely dry before brushing with oil to ensure a crispy, non-sticky sear on the grill.
- 2Let the fillets rest at room temperature for about 10 minutes before grilling so they cook more evenly all the way through.
- 3Use a fish spatula or wide metal spatula to flip the fillets; delicate salmon can break apart easily with a narrow or thin turner.
- 4For perfectly cooked salmon, remove it from the grill when the internal temperature reads 125-130°F; carryover cooking will bring it to 135°F.
- 5To prevent the skin from sticking, make sure your grill grates are very clean and well-oiled before placing the fish down.
- 6Store leftover grilled salmon in an airtight container in the fridge for up to 2 days; reheat gently in a low oven or enjoy cold in a salad.
Adapt it for your goals.
Cajun Blackened
Swap the dill and lemon for 1.5 tablespoons of Cajun seasoning and a pinch of cayenne. Brush with melted butter instead of olive oil for a spicier, Southern-style crust.
Herb CrustedHerb-Crusted
After brushing with the oil mixture, press a mixture of 2 tablespoons panko breadcrumbs and 1 tablespoon chopped fresh parsley onto the flesh side for a light crunchy crust before grilling.
Lemon ThymeLemon-Thyme
Substitute the dill with 1 tablespoon of fresh thyme leaves and add the zest of the lemon to the oil mixture for a more aromatic, woodsy flavor profile.
Sesame GingerSesame-Ginger
Replace the lemon and dill with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1 minced garlic clove. Garnish with sesame seeds and sliced green onions.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best dietary sources of long-chain omega-3s (EPA and DHA), which support heart health, brain function, and reduce inflammation.
High-Quality Lean Protein
A 6-ounce fillet provides about 33 grams of complete protein, essential for muscle repair, satiety, and maintaining a healthy metabolism.
Excellent Source of Vitamin D
Wild or farmed salmon naturally contains significant vitamin D, which is crucial for bone health, immune function, and mood regulation.
Low in Saturated Fat
Grilled salmon prepared with olive oil keeps the dish heart-friendly, with minimal saturated fat compared to red meat or fried fish preparations.
Frequently asked questions
Look for the flesh to become opaque and flake easily with a fork; the thickest part should just be beginning to separate into flakes, and the center should no longer be translucent.
