Grilled Lemon Dill Salmon – Bright, Fresh, and Weeknight-Friendly

This is the kind of dinner that makes you feel like you tried, even if it took barely any effort. Grilled lemon dill salmon is simple, fast, and full of clean, fresh flavor. The lemon keeps it bright, the dill gives it a soft herbal lift, and the grill adds a whisper of smoke.

It’s beautiful enough for guests but easy enough for Tuesday night. Serve it with a quick salad, grilled vegetables, or a bowl of rice, and dinner’s done.

What Makes This Special

Salmon loves citrus and herbs, and this recipe keeps that pairing front and center. You’ll marinate the fish just long enough to season it without turning it mushy, then grill it hot and fast for a tender, flaky result.

The lemon-dill butter adds a glossy finish that melts over the top right before serving. It’s practical, quick, and consistently delicious. Best of all, it uses common ingredients you might already have.

Shopping List

• Salmon fillets (4 pieces, 6 oz each, skin-on if possible)
• Lemons (2, for juice and zest)
• Fresh dill (1 small bunch)
• Garlic (2–3 cloves)
• Olive oil (extra-virgin preferred)
• Unsalted butter (2 tablespoons, optional but recommended)
• Honey or maple syrup (1 teaspoon, optional)
• Kosher salt
• Black pepper
• Red pepper flakes (optional, for a hint of heat)
• Lemon wedges (for serving)

Step-by-Step Instructions

1. Prep the salmon: Pat the fillets dry with paper towels.

   This helps the surface sear and prevents sticking. Keep the skin on if you can—it holds the fish together on the grill.

2. Make a quick marinade: In a small bowl, whisk together 2 tablespoons olive oil, the zest of 1 lemon, 2 tablespoons lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1/2 teaspoon kosher salt, and a few grinds of black pepper. If you like a touch of sweetness, add 1 teaspoon honey.
3. Marinate briefly: Place the salmon in a shallow dish or zip-top bag.

   Pour the marinade over and gently coat. Let sit for 10–20 minutes at room temperature. Don’t go longer; too much acid can make the fish soft.
4. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F).

   Clean the grates and oil them well. A well-oiled grate is key to preventing sticking.

5. Make lemon-dill butter (optional but great): In a small bowl, mash 2 tablespoons softened butter with 1 tablespoon chopped dill, a pinch of salt, and a squeeze of lemon. Set aside.
6. Grill the salmon, skin-side down: Place the fillets on the grill skin-side down.

   Close the lid and cook for 4–6 minutes, depending on thickness, until the color changes about two-thirds of the way up.

7. Finish and flip (optional): If you want grill marks on the top, gently loosen the fish with a thin spatula and flip for the last 1–2 minutes. If the fish resists, give it another minute—forced flipping leads to sticking.
8. Check doneness: Salmon should flake easily and be slightly translucent in the center. Aim for an internal temperature of 125–130°F for medium.

   It will continue to cook a bit off the grill.

9. Top and rest: Remove to a plate, dot with the lemon-dill butter, and rest for 3 minutes. Squeeze fresh lemon over the top and sprinkle with more dill and a pinch of red pepper flakes if you like.
10. Serve: Pair with grilled asparagus, a cucumber salad, or roasted potatoes. Add extra lemon wedges at the table.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Freeze: For best texture, enjoy fresh.

  If needed, freeze portions tightly wrapped for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a 275°F oven for 10–12 minutes, or flake cold over salads and grain bowls. Avoid microwaving on high—salmon dries out fast.

Health Benefits

• Rich in omega-3s: Salmon provides EPA and DHA, which support heart, brain, and joint health.
• High-quality protein: A satisfying, lean protein that helps with satiety and muscle repair.
• Vitamin boost: Salmon contains B vitamins and vitamin D; lemon adds vitamin C; dill offers antioxidants.
• Smart cooking method: Grilling uses minimal added fat while delivering big flavor.

What Not to Do

• Don’t over-marinate: Acidic marinades can turn salmon mushy.

  Keep it under 20 minutes.

• Don’t skip drying the fish: Wet surfaces stick and steam. Dry fillets sear better.
• Don’t fight the flip: If the fish won’t release, it isn’t ready. Give it another minute.
• Don’t overcook: Dry salmon is a shame.

  Pull it at 125–130°F and let it rest.

• Don’t neglect the grill grates: Dirty or unoiled grates are the main cause of sticking.

Recipe Variations

• Foil packet method: Place salmon on a sheet of foil with lemon slices, dill, a small pat of butter, and a drizzle of olive oil. Seal and grill over medium heat for 10–12 minutes. Ultra moist, zero sticking.
• Greek-style twist: Add oregano, garlic, and a little red wine vinegar.

  Serve with tzatziki and a tomato-cucumber salad.

• Citrus pepper: Use lemon and orange zest with cracked black pepper and a touch of chili flakes.
• Mustard-dill glaze: Mix 1 tablespoon Dijon with 1 tablespoon olive oil, lemon juice, and dill. Brush on during the last 2 minutes of grilling.
• Cedar plank: Soak a cedar plank for at least 1 hour. Place salmon on the plank and grill over indirect heat for 12–15 minutes for a gentle smoky flavor.

FAQ

Can I use frozen salmon?

Yes.

Thaw it overnight in the refrigerator, then pat very dry before marinating. Make sure there’s no excess moisture to avoid sticking and steaming.

What if I don’t have a grill?

Use a grill pan or a hot oven. For the oven, roast at 425°F for 10–12 minutes, or broil on high for 6–8 minutes, watching closely.

Skin on or off?

Skin-on is easier to grill and keeps the fish moist.

If you prefer skinless, oil the grates well and be gentle when flipping.

How do I keep salmon from sticking?

Start with clean, hot, oiled grates and dry fish. Oil the salmon lightly, and wait to flip until it releases naturally.

Which type of salmon is best?

Atlantic salmon is rich and forgiving; wild varieties like sockeye are leaner and cook faster. Choose what you like and adjust time by thickness.

Can I make this spicy?

Absolutely.

Add red pepper flakes to the marinade or finish with a drizzle of chili oil.

What sides go well?

Try grilled asparagus, lemony couscous, cucumber and tomato salad, or roasted baby potatoes. Keep sides light and fresh to match the salmon.

How far in advance can I prepare it?

You can mix the marinade and chop the dill a day ahead. Marinate the salmon right before grilling to avoid a mushy texture.

Is this recipe kid-friendly?

Yes.

Skip the red pepper flakes and keep the lemon and dill mild. The buttery finish helps it taste familiar and comforting.

How do I know when it’s done without a thermometer?

Gently press the top with a fork. If it flakes easily and is just opaque with a slightly translucent center, it’s ready.

Wrapping Up

Grilled lemon dill salmon is a fast, fresh way to make a balanced meal without fuss.

With a short marinade, hot grill, and a quick buttery finish, you get tender fish with bright flavor every time. Keep the steps simple, don’t overcook, and serve with plenty of lemon. It’s the kind of recipe you’ll cook once and keep in your regular rotation.