Juicy Grilled Salmon with Garlic Butter
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!
Servings: 2 4-oz filets
Calories: 124kcal
Equipment
- outdoor grill or indoor grill
- paper towels
- tongs or metal spatula
Ingredients
- 2 (4 ounce) Salmon Fillets or more as needed
- Pinch Salt and Black Pepper
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic minced
- Fresh Dill or parsley
- (optional) Lemon for garnish
Instructions
- Pat the SALMON dry and remove any pin bones. Season lightly with SALT and PEPPER, then let it rest at room temperature for 15 to 20 minutes.
- Preheat the grill to medium-high heat, about 400°F.
- Meanwhile, melt the BUTTER in a small sauce pot over low heat. Stir in the GARLIC and cook just until fragrant, then stir in the FRESH DILL.
- Brush the salmon all over, including the skin, with 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, brush the tops with more garlic butter, 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 loosely cover. Let it rest until it reaches 145°F.
- Serve warm with lemon, if desired.
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.
Leave the skin on: The skin helps hold the salmon together on the grill and makes it easier to flip.
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 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