Lemon Herb Grilled Salmon
Flaky, tender salmon fillets kissed by the grill, finished with a bright, zesty lemon-herb butter. The fish develops a lightly charred crust while staying perfectly moist inside. A simple, elegant main course that comes together in under 30 minutes.
For 4 servings
- prep · ~15 min
Preheat the grill and prepare the salmon.
1.Preheat your grill to medium-high heat, around 400°F (200°C).2.Pat the salmon fillets completely dry with paper towels.TIPDry salmon skin is the secret to getting it crispy and preventing sticking. - mix · ~3 min
Make the lemon herb butter.
1.In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped parsley, and chopped dill.2.Season with a pinch of salt and pepper.3.Mix well with a fork until everything is evenly combined. - prep · ~2 min
Season the salmon fillets.
1.Brush the salmon fillets all over with olive oil.2.Season generously with the remaining salt and black pepper.3.Spread a thin layer of the lemon herb butter on the flesh side of each fillet. - grill · ~6 min
Grill the salmon skin-side down.
1.Clean the grill grates well and oil them lightly.2.Place the salmon fillets on the grill, skin-side down.3.Close the lid and grill for 5 to 6 minutes without moving them.TIPDon't try to flip the salmon too early. The skin will release naturally when it's ready. - grill · ~4 min
Flip and finish cooking.
1.Carefully flip the fillets using tongs or a thin spatula.2.Grill for another 3 to 4 minutes on the flesh side, or until the salmon is just cooked through.3.Check for doneness: the internal temperature should reach 130°F to 135°F for medium, or 145°F for well-done.TIPSalmon continues to cook after you take it off the grill — pull it a few degrees before your target temp. - assemble · ~2 min
Finish with lemon juice and rest.
1.Transfer the grilled salmon to a serving platter.2.Immediately squeeze fresh lemon juice over the hot fillets.3.Let the salmon rest for 2 minutes before serving. - serve
Serve with any remaining lemon herb butter on top.
1.Place a small dollop of the reserved lemon herb butter on each hot fillet to melt over the top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon skin very dry before grilling to ensure it crisps up and doesn't stick to the grates.
- 2Oil the grill grates just before adding the salmon to create a non-stick surface for easy flipping.
- 3Don't move the salmon for the first 5-6 minutes; the skin will release naturally when it's perfectly seared.
- 4Cook the salmon to an internal temp of 130-135°F for medium; it will carry-over cook another 5°F off the heat.
- 5Make the lemon herb butter a day ahead and refrigerate; let it soften at room temp for 10 minutes before spreading.
- 6If using a gas grill, keep the lid closed as much as possible to maintain even heat and smoky flavor.
- 7Reserve some extra lemon herb butter to serve on top; the cold butter melting over the hot fish adds a luxurious finish.
Adapt it for your goals.
Spicy Cajun
Replace the lemon herb butter with a Cajun spice rub (paprika, cayenne, garlic powder, thyme) and serve with a squeeze of lime. Great for those who want a smoky, spicy kick.
Dairy FreeDairy-Free
Substitute the butter with vegan butter or a blend of olive oil and mashed avocado for a creamy, dairy-free herb sauce. Perfect for lactose-intolerant or vegan diners.
Herb SwapHerb Swap
Use fresh basil and tarragon instead of parsley and dill for a more anise-like, peppery flavor profile that pairs beautifully with the lemon.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is an excellent source of omega-3 fatty acids (EPA and DHA), which support heart, brain, and joint health.
High-Quality Protein
Each fillet provides around 30-35 grams of complete protein, essential for muscle repair and satiety.
Vitamin D Boost
Salmon is one of the few natural food sources of vitamin D, important for bone health and immune function.
Low in Saturated Fat
Using a small amount of butter and olive oil keeps the saturated fat moderate while delivering healthy monounsaturated fats.
Frequently asked questions
Make sure the grates are clean and well-oiled, and let the skin cook undisturbed for at least 5 minutes until it releases naturally.
