Juicy Grilled Salmon with Garlic Butter
This easy grilled salmon recipe uses simple seasoning and garlic butter for juicy, flaky salmon fillets in about 10 minutes. No marinade needed. Perfect for any grilling level.
Servings: 2 4-oz filets
Calories: 124kcal
Equipment
- paper towels
- tongs or metal spatula
- instant-read thermometer optional
Ingredients
- 2 (4-ounce) Salmon Fillets or more as desired
- Salt and Black Pepper for seasoning the fillets
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic minced
- 3-4 sprigs Fresh Dill or parsley
- 1 Lemon optional for garnish
Instructions
- Pat the SALMON dry and remove any pin bones. Season lightly with SALT and PEPPER. If time permits, let it rest at room temperature for 20 minutes to remove the chill.
- Preheat the grill to medium-high heat, about 400°F.
- Meanwhile, melt the BUTTER in a 2-quart saucepan over low heat. Stir in the GARLIC and cook just until fragrant, then stir in the FRESH DILL. Reserve half of the garlic butter and some fresh dill for serving.
- Brush the salmon all over, including the skin, with half of the garlic butter.
- Oil the grill grates. Place the salmon flesh-side down on the grill. Close the lid and cook for 3 to 5 minutes, or until the salmon releases easily from the grates.
- Flip the salmon so that its skin faces down, close the lid, and cook for a few more minutes until the salmon is opaque and flakes easily.
- Transfer the salmon to a plate or platter and brush with the reserved garlic butter and a sprinkle of fresh dill. Loosely cover and let it rest for a few minutes.
- Serve warm, garnished with lemon wedges.
Video
Notes
Choose fillets of similar thickness: This helps the salmon cook at the same rate, so one piece does not dry out before the other is done.
Skin on or off: Skin-on salmon is easier to grill because the skin helps hold the fillet together and adds a layer of protection from the grates. Skinless salmon can still work, but it is more delicate and more likely to break apart. For extra insurance, use a grill basket.
Keep the garlic butter over low heat: Garlic can burn quickly, so low heat helps the butter melt gently while softening the garlic without making it taste bitter.
Do not force the salmon: If it sticks to the grates when you try to lift it, let it cook a little longer. Salmon usually releases more easily when it is ready to flip.
Use a thin spatula if you have one: A fish spatula or other thin metal spatula can slide under the salmon more easily and help keep the fillets from breaking apart.
Salmon internal temperature guide: 120–125°F for medium-rare, 125–135°F for medium, 135–145°F for medium-well, and 145°F for well done.
Remember that salmon keeps cooking after grilling: The fillets will continue to rise 5°F in temperature after they come off the grill, so pulling them from the grill just before they reach your target temperature can help keep them moist.
Nutrition
Serving: 14-oz filet | Calories: 124kcal | Carbohydrates: 7g | Protein: 32g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg