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How To Make The Best Grilled Salmon

perfect salmon grilling guide for crispy skin and tender, flaky flesh with simple seasonings. This foolproof recipe grills skin-side down, flips once, and targets 145°F for medium doneness.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Salmon fillets, dry-brushed and seasoned
  • 24 oz salmon fillets Skin-on, about 6 oz each.
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic Minced (about 2 cloves).
  • 1 salt and pepper To taste; season generously on both sides.
  • 0.25 cup fresh dill For serving.
  • 1 lemon wedges For serving.

Method
 

Marinate and season
  1. Pat the salmon dry and brush it all over with the mixture of olive oil, lemon juice, and minced garlic.
  2. Season the salmon generously with salt and pepper, then let it sit at room temperature for 15 minutes.
Grill the salmon
  1. Preheat the grill to medium-high and oil the grates well.
  2. Place the salmon on the grill skin-side down and grill for 6-8 minutes without moving.
  3. Carefully flip the salmon and grill for 2-3 minutes more until the thickest part reaches 145°F for medium doneness.
Serve
  1. Serve the grilled salmon immediately with fresh dill and lemon wedges.

Notes

Pro tip: keep the lid closed as much as possible after placing the salmon skin-side down to help the skin crisp. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended because the texture softens after thawing. For a lighter option, use a reduced-oil marinade by brushing with 1 tbsp olive oil instead of 2 while keeping the same lemon and garlic.