Grilled salmon with lemon and dill is one of those meals that always feels fresh and satisfying. The flavors are clean, the cooking is quick, and the results taste restaurant-worthy without much effort. A squeeze of lemon, a sprinkle of dill, and a touch of garlic bring the salmon to life.
Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe delivers. It’s easy to master and tough to mess up once you know a few simple tips.
Why This Recipe Works
This recipe leans on simple ingredients that complement—not cover—the salmon. Lemon adds brightness, dill brings freshness, and a light coating of olive oil helps the fillet sear and stay juicy. Grilling adds a faint smokiness and gorgeous char marks that build flavor fast.
Cooking the salmon skin-side down first protects the delicate flesh and helps prevent sticking. Finishing with a quick lemon drizzle locks in moisture and makes every bite vibrant.
Shopping List
- Salmon fillets (4 pieces, 6 oz each), skin-on if possible
- Fresh lemon (1–2, plus extra wedges for serving)
- Fresh dill (a small bunch)
- Olive oil
- Garlic (1–2 cloves) or garlic powder
- Kosher salt
- Freshly ground black pepper
- Optional: crushed red pepper flakes, Dijon mustard, honey, lemon zest
How to Make It
- Preheat the grill. Heat a gas grill to medium-high (about 400–450°F) or prepare a charcoal grill for direct heat. Clean and oil the grates so the salmon doesn’t stick.
- Prep the salmon. Pat the fillets dry with paper towels.
Dry fish sears better and sticks less. Check for pin bones and remove any with tweezers.
- Season simply. Brush both sides with olive oil. Sprinkle with kosher salt and black pepper.
Rub a small amount of minced garlic on the flesh side, if using.
- Add lemon and dill. Zest half a lemon over the fillets for extra aroma (optional). Chop 1–2 tablespoons of fresh dill and press lightly onto the top of the fillets.
- Oil the grates again. Right before placing the salmon, use tongs and an oiled paper towel to wipe the grill grates one more time. This is the best insurance against sticking.
- Grill skin-side down. Place salmon on the grill, skin-side down.
Close the lid and cook for 5–7 minutes, depending on thickness, until the color turns opaque about two-thirds of the way up.
- Flip carefully (optional). Slide a thin spatula between the skin and the grates. If the skin releases easily, flip and cook 1–2 more minutes, just to kiss the flesh with heat. If it resists, let it cook another minute before trying again.
You can also skip flipping and cook entirely skin-side down.
- Check for doneness. The salmon should flake easily with a fork and look slightly translucent in the center. Aim for 125–130°F for medium or 120–125°F for medium-rare when measured with an instant-read thermometer in the thickest part.
- Finish with lemon. Remove to a plate, squeeze fresh lemon juice over the top, and scatter more chopped dill. Rest for 2–3 minutes.
- Serve. Pair with grilled asparagus, a simple green salad, or roasted potatoes.
Add extra lemon wedges at the table.
How to Store
- Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.
- Reheat gently: Warm in a 275°F oven for 10–12 minutes or in a covered skillet over low heat with a splash of water or broth. Avoid high heat to prevent drying.
- Enjoy cold: Flake chilled salmon over salads or grain bowls. It’s great with a lemony yogurt or dill sauce.
- Freezing: Cooked salmon can be frozen up to 2 months, but texture may dry slightly.
Wrap tightly and thaw overnight in the fridge.
Benefits of This Recipe
- Quick and easy: From prep to plate in about 20 minutes.
- Nutritious: Salmon is rich in omega-3s, protein, and B vitamins. Lemon and dill add flavor without heavy sauces.
- Minimal ingredients: You likely have most items on hand. Fresh dill is the star herb, but the rest is pantry-friendly.
- Consistent results: Using skin-on fillets, oiled grates, and a thermometer helps you nail the perfect doneness every time.
- Versatile: Works on a gas grill, charcoal grill, grill pan, or even under the broiler.
Common Mistakes to Avoid
- Skipping the dry pat: Moisture on the surface leads to steaming instead of searing.
Always pat fillets dry.
- Under-oiling the grill: Fish sticks to dirty, dry grates. Clean and oil before and right before placing the salmon.
- Overcooking: Salmon goes from perfect to dry quickly. Use an instant-read thermometer and pull a few degrees early—carryover heat finishes the job.
- Moving too soon: If the salmon clings to the grate, it’s not ready.
Wait another minute and it should release naturally.
- Overpowering the fish: Heavy marinades can mask the delicate flavor. Keep it simple: citrus, dill, garlic, salt, pepper, and olive oil.
Variations You Can Try
- Honey-Dijon Glaze: Whisk 1 tablespoon Dijon with 1 tablespoon honey, 1 teaspoon olive oil, and a squeeze of lemon. Brush on during the last minute of grilling.
- Lemon-Dill Yogurt Sauce: Mix Greek yogurt with lemon juice, zest, chopped dill, garlic, salt, and pepper.
Spoon over the finished salmon.
- Garlic-Lemon Butter: Melt butter with minced garlic and lemon zest. Drizzle over the hot salmon and finish with dill.
- Spice Kick: Add a pinch of crushed red pepper or smoked paprika to the seasoning for gentle heat.
- Cedar Plank: Soak a cedar plank for at least 1 hour, then grill the salmon on the plank for woodsy aroma and even cooking.
- Citrus Swap: Try lime and cilantro for a brighter, slightly tangy twist; or orange and parsley for a softer sweetness.
FAQ
Should I leave the skin on?
Yes, if possible. The skin protects the flesh from direct heat and helps prevent sticking.
You can serve with the skin or slide a spatula between the flesh and skin after cooking to remove it easily.
How do I keep salmon from sticking to the grill?
Start with clean, hot grates and oil them well. Pat the salmon dry, oil the fillets, and place them skin-side down. Don’t force a flip—wait until the skin releases naturally.
What if I don’t have a grill?
Use a grill pan on the stovetop over medium-high heat, or broil on a foil-lined sheet pan 6 inches from the heat for 6–8 minutes, depending on thickness.
The flavors and technique translate well.
How do I know when salmon is done?
Use a thermometer if you have one: 125–130°F for medium. Otherwise, the flesh should flake easily and look just slightly translucent in the center. It will continue to cook as it rests.
Can I marinate the salmon?
Yes, but keep it short—15 to 30 minutes is plenty.
Acidic marinades can start to “cook” the fish and change the texture if left too long. A simple rub of oil, lemon zest, dill, salt, and pepper works beautifully without a long marinade.
Which type of salmon works best?
Center-cut fillets from Atlantic, coho, or king salmon are great for grilling because they stay moist. Sockeye is flavorful but leaner; watch the cook time closely so it doesn’t dry out.
Can I cook from frozen?
For best results, thaw the salmon overnight in the fridge.
If you must cook from frozen, use indirect heat and expect a slightly longer cook time and less even sear.
What sides go well with this?
Think crisp and light: grilled asparagus, lemony couscous, roasted baby potatoes, cucumber salad, or a simple arugula salad with olive oil and lemon.
In Conclusion
Grilled salmon with lemon and dill is a fast, fresh meal that always hits the mark. With a few simple steps—dry the fish, oil the grates, and don’t overcook—you’ll get tender, flaky results every time. Keep the flavors clean, finish with bright lemon and dill, and serve with simple sides.
It’s weeknight-friendly, dinner-party ready, and consistently delicious.