This tender grilled salmon is made with fresh salmon fillets perfectly cooked with a delicious, golden finish. Learn how to grill salmon that's so juicy, you'll make this healthy 15-minute dinner on repeat!
If your grilled salmon isn't tender, juicy, and fall-apart delicious, you're doing it wrong – and you're not alone. Salmon has a solid reputation for being easily overcooked and, therefore, under appreciated.
I wrote this article to help you step up your grilled salmon game because I want you to never overcook salmon again and feel good about the money you spent on it.
So, I'm briefly discussing salmon types, handling and prep, how to grill salmon step-by-step, how to know when it's cooked, internal temperatures, serving ideas, and storage tips. We're getting back to basics with grilled salmon, so if there's something you want me to include, let me know in the comments below.
Why we love grilled salmon
- Salmon is known for being a heart healthy fish because it's an excellent source of protein and omega-3 fatty acids.
- Grilling salmon is a convenient cooking method that doesn't require an oven or stove – and can be done using an outdoor grill or indoor grill.
- Grilled salmon involves easy prep with minimal ingredients you can customize.
- Salmon cooks very quickly on a hot grill, so it allows you to get dinner on the table in under 15 minutes.
- Perfectly cooked salmon can satisfy your palate and appetite without weighing you down.
- It's an excellent meal prep entree for a busy week of lunches and dinners – perfect alongside salad, pasta, or vegetables.
Ingredient notes
- fresh salmon - Use farmed or wild salmon. Make sure it smells fresh (not fishy) and has a firm, full texture. You can use whole salmon (also called side of salmon) or salmon steaks with this recipe too!
- salt and pepper - This is the most minimal salmon seasoning and is always recommended as a base seasoning.
- butter, garlic cloves, and fresh dill - These make the garlic butter sauce which is certainly optional, but highly recommended.
Farmed vs wild: texture matters
The texture of farmed and wild salmon are quite different. Wild salmon is lean with less fat and calories, whereas farmed salmon is marbled with fat, so it's not as lean.
The type of salmon matters when grilling because farmed salmon can turn out rich and buttery even when slightly overcooked. Whereas wild salmon becomes dry and unappealing in a hurry, and benefits from less grilling time.
So, it's important to pick the right salmon type for your grilling style and aim for the internal temperature most suited to your liking (see recipe footnote for temperature chart).
Skin on or off?
Your choice! Either will work, but I prefer skin-on salmon for grilling because it renders fat and adds flavor and moisture to the salmon. Some people enjoy eating the skin – I always give mine to the neighbor dog.
Also, the skin is easy to remove from cooked salmon, but hardly worth the attempt with raw salmon. If you bought salmon without skin, the same grilling instructions apply for skin-on or off.
Salmon prep tips every cook should know
- If using frozen salmon fillets, thaw completely. I recommend thawing salmon overnight in the refrigerator; or immerse sealed salmon in cold water for 30 - 60 minutes before prep.
- Remove any pin bones that might be hiding in the flesh. Long-nose pliers work great for this!
- Use paper towels to remove excess moisture before adding oil or seasonings. This will prevent steaming and promote the beautiful browning that occurs naturally from the dry heat.
- Let salmon rest at room temperature for 20 minutes to remove the chill before adding seasonings. This helps it cook more evenly and efficiently on the grill.
How to season salmon for grilling
If using dry seasoning, oil the salmon on all sides (including the skin) before seasoning. I used salt, pepper, and simple garlic butter for this recipe because it's a well-loved classic! You can season salmon any way you like – here are some ideas:
- Paprika and garlic powder are my go-to spices for fish and chicken.
- Old Bay seasoning is great for a low country boil flavor.
- Use Cajun seasoning or blackened seasoning for classic southern influence.
- Fajita seasoning or chili powder are great for kicked up Southwest flavors.
A note about marinades
This grilled salmon recipe will work with your favorite marinade. However, if it has acidic ingredients such as lemon or vinegar, I recommend grilling the salmon within 30 minutes of marinating because acid denatures, or cooks, raw proteins as it marinates.
Skin up or down?
There are two schools here. Start salmon on the grill skin side up and set the presentation side with grill marks. Or, start salmon skin-side-down and get crispy skin. I'll let you decide which method you prefer.
Either way, I do recommend flipping salmon after 3-5 minutes. If the salmon is sticking to the grill, as most proteins do, don't force it, just wait – it always releases, which is a key indicator that it's time to flip it over.
How to grill salmon step-by-step
1. Preheat the grill to medium-high heat of 400 degrees Fahrenheit. Heat butter and garlic in a sauce pot. Add fresh dill once butter has melted.
2. Season the salmon with salt and pepper. Brush the whole fillet (including skin) with melted garlic butter. You'll notice the lack of fat marbling in my salmon fillets because I'm using wild salmon.
3. Clean the hot grates with a grill brush to remove burned on debris and oil the grates. Sometimes we use cooking spray at a safe distance, but it's also wasteful, so I recommend rubbing an oiled towel over the grates using tongs.
4. Place salmon skin side up on the preheated grill. Close lid and grill salmon 3-5 minutes, or until it releases easily from the grates with tongs.
5. Flip salmon over, brush butter over the surface, close lid, and grill a few more minutes until the salmon is opaque and flakes apart easily. Well-done salmon will register an internal temperature of 140 degrees Fahrenheit on a meat thermometer. See internal temperature chart in recipe footnotes.
6. Transfer salmon to a covered platter and rest until carryover cooking boosts it to a safe minimum internal temperature of 145 degrees Fahrenheit. Then you're ready to serve!
How do I know when salmon is cooked?
Grilled salmon is cooked when you can press a utensil in between the rows of the flesh and it separates easily. Medium-rare salmon will register an internal temperature of 125 degrees Fahrenheit and will be semi-translucent in the center of its thickest point. Well-done salmon will register an internal temperature of 145 degrees Fahrenheit and is opaque through the center.
Storage instructions
Allow salmon to cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days (longer if vacuum sealed).
FAQ about grilled salmon
Cooking times vary depending on thickness. Grill salmon fillets about 10 minutes over medium heat at 400 degrees Fahrenheit, or until flesh is opaque and flakes apart easily. See temperature chart in recipe footnotes.
Make sure grill grates are clean, oiled, and hot before grilling salmon. Lightly coat the salmon with oil including the skin. When you first lay salmon (or any protein) on a hot grill, it naturally sticks to the grates, but eventually releases, allowing you to flip it over.
Yes. It's not required, but flipping grilled salmon helps distribute the heat more evenly and offers more surface browning which adds color and delicious flavor to both sides.
USDA recommends a safe minimum internal temperature of 145 degrees Fahrenheit. Use discretion to serve salmon at lower internal temperatures.
What to serve with grilled salmon
Pasta Sides: Tortellini Pasta Salad, Macaroni Salad, Macaroni and Cheese
Vegetable salad: Cucumber Tomato Salad, Vegetable Quinoa Salad, Broccoli Bacon Salad, Loaded Baked Potato Salad, The BEST Potato Salad
Vegetable sides: Air Fryer Asparagus, Air Fryer Brussels Sprouts, Instant Pot Corn on the Cob, Marinated Mushrooms, Roasted Mushrooms
Other: Homemade French Bread
More seafood entrees
I hope these tips, along with a little practice, will go a long way to change your mind about salmon for good. Enjoy your delicious grilled salmon! xoxo
Juicy Grilled Salmon with Garlic Butter
INGREDIENTS
- 2 (4 ounce) Salmon Fillets, or more as needed
- Pinch Salt and Pepper
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- Fresh Dill, or parsley
- (optional) Lemon, for garnish
Instructions
- Pat SALMON dry, remove any bones, season with SALT and PEPPER, and rest at room temperature about 20 minutes to remove the chill.
- Preheat the grill to medium-high – around 400 degrees Fahrenheit. Heat BUTTER and GARLIC in a sauce pot. Add FRESH DILL once butter has melted.
- Season the salmon with SALT and PEPPER. Brush the whole fillet (including skin) with melted garlic butter.
- Clean the hot grates with a grill brush and oil the grates.
- Place salmon skin-side up on preheated grill. Close lid and grill salmon 3-5 minutes, or until it releases easily from the grates using tongs.
- Flip salmon over, brush butter over the surface, close lid, and grill a few more minutes until the salmon is opaque and flakes apart easily. Well-done salmon will register an internal temperature of 140 degrees Fahrenheit on a meat thermometer (see recipe footnote).
- Transfer salmon to a covered platter and rest until carry over cooking boosts it to a safe minimum internal temperature of 145 degrees Fahrenheit.
- Serve warm garnished with lemon.
RECIPE VIDEO
Traci's Recipe Notes
- 120-125 degrees Fahrenheit = medium-rare
- 125 - 135 degrees Fahrenheit = medium
- 135 - 145 degrees Fahrenheit = medium-well
- 145 degrees Fahrenheit = well done
Equipment
- outdoor grill or indoor grill
- paper towels
- 3-quart sauce pot
- tongs or metal spatula
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Emmeline says
This salmon looks so yummy!! Love the garlic butter on top - and served as in your pictures with a nice salad next to it is my idea of a great summer dinner!
The Kitchen Girl says
Thanks, Emmeline! Glad you can enjoy grilled salmon as much as I do
Emily Liao says
This is one of my absolute favorite ways to cook salmon! And this recipe nailed it with the butter
The Kitchen Girl says
Haha nice! The butter takes me there too LOL. Thanks, Emily...glad you can enjoy this one too!
Angela says
There is some great information here. I love all of these flavors and this salmon is wonderful.
The Kitchen Girl says
Thanks, Angela! So glad you're enjoying the recipe
Dannii says
I adore garlic butter salmon. The perfect light summer evening meal.
The Kitchen Girl says
Thanks, Dannii...looks like we're twinning on the grilled salmon love
Rosemary says
Love grilled salmon. This is actually one of my favorite ways of eating salmon. Healthy, light and no clean up. Can't go wrong with that 🙂 Thanks for the tip to use dill. I'm partial to parsley, but I do love dill. I'll mix up the next time I throw salmon on the grill.
The Kitchen Girl says
Awesome, Rosemary! Glad you like grilled salmon as much as I do Thanks!
Jeff says
Grilled salmon done right! I love the step by step photos. Salmon is so easy to overcook, but not with these clear instructions. Juicy and delicious every time!
The Kitchen Girl says
I'm so glad you're enjoying this grilled salmon recipe, Jeff! It's a personal fav of mine
Marney says
I made this for meal for my family tonight. It was delicious and a huge hit with everyone.
The Kitchen Girl says
Woot! I'm so glad to be a part of your family meal. Grilled salmon is not always an easy win for the family and I'm glad yours loved it. Thanks for taking the time to let me know
Alison says
The salmon was nicely seasoned and your tips for grilling helped me get the perfect result. It wasn't overcooked and came out perfectly!
The Kitchen Girl says
Awesome, Alison! So glad to hear it. Yay for getting grilled salmon right
Dannii says
I am always looking for new ways to enjoy salmon and this looks amazing.
The Kitchen Girl says
Awesome, thanks Dannii! So glad you can enjoy this...grilled salmon is one of my favorite summer dinners!
Cookilicious says
Thanks for the detailed recipe..that garlic butter on top is like a dream..love it
The Kitchen Girl says
You're SO welcome and thank you! Glad you can enjoy that garlic butter...it brings out the grilled salmon flavor
Jere says
I love grilled salmon prepared just like your recipe with simple seasonings. Glad to know how to grill both sides as I usually just do one side.
The Kitchen Girl says
Glad you can enjoy this recipe, Jere...thanks!
Emmeline says
What a great recipe - and so many helpful tips. This will be my go-to salmon for the summer!
The Kitchen Girl says
Awesome, Emmeline! So glad to hear it ... thanks!!!
Irina says
I have never added garlic while making salmon. This something to give it a try: the recipe sounds delicious!
The Kitchen Girl says
Thanks, Irina So glad you can enjoy some grilled salmon with garlic!
Jill says
Great process photos. I'm always afraid to grill fish because I've done it before and it sticks and I've ruined it. I will try your recipe and see if I have more success!
The Kitchen Girl says
Awww, thanks Jill! I'm so glad to be able to give you more confidence. Grilled salmon can be very intimidating 🙂
Sara Welch says
This was such a great tasting meal; definitely my new favorite way to enjoy salmon! Delicious!
The Kitchen Girl says
Sooo glad you enjoyed this salmon recipe, Sara! Thank youuuuu ❤️
Anita says
Salmon is our favorite fish at home, so it's great to stumble on a new and simple recipe like yours. When the weather has turned cold again, we'll still be making this on our grill pan instead. 🙂
The Kitchen Girl says
Yes, so glad you can enjoy this grilled salmon in your grill pan too! Thanks, Anita
Emily Liao says
This was so delicious! I love garlic butter so this was a no brainer. The salmon was perfectly moist as well.
The Kitchen Girl says
So so glad you enjoyed this grilled salmon recipe, Emily! You're right about the garlic butter too Thanks!