I still remember the first time I grilled salmon without overcooking it. It was a warm evening, the grill was already fired up for vegetables, and I decided to take a chance with a couple of salmon fillets. I brushed them with garlic butter, crossed my fingers, and hoped for the best. The result was tender, flaky, and full of flavor — the kind of dinner that makes you sit down and savor every bite.
That’s when I learned that grilling salmon isn’t about fussing over it. It’s about the right heat, good timing, and letting the fish do its thing. Once you get that part down, this becomes a weeknight favorite you can make almost on autopilot. It’s fast, satisfying, and feels like a restaurant meal at home.
Why I Keep Coming Back to This Salmon Recipe
Grilled salmon is one of those dishes that looks fancier than it is. It’s just a few simple steps, but the payoff is huge. Juicy salmon with a hint of char, garlic butter melting over the top — it’s the kind of meal that makes people lean in for seconds.
Here’s why it never leaves my dinner rotation:
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It’s done in about 15 minutes from start to finish.
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The flavor is fresh and light but still feels indulgent.
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You can grill it outside or indoors.
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It goes with just about any side dish.
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It reheats well, so leftovers don’t go to waste.
A Closer Look at the Ingredients
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Fresh Salmon Fillets: I use either farmed or wild salmon, depending on what’s available. Wild salmon is leaner and cooks a bit faster, while farmed salmon has more natural fat, which makes it forgiving if you let it grill a little longer.
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Salt and Pepper: This simple base seasoning brings out the natural flavor of the salmon.
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Butter, Garlic, and Fresh Dill: This combination creates a silky sauce that melts over the warm fish, giving it that rich, garlicky finish that everyone at the table loves.
If I’m grilling for a crowd, I sometimes add a squeeze of lemon right at the end for a fresh, bright note.
Prepping the Salmon for the Grill
This part makes a big difference in how juicy your salmon turns out.
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Thaw and Dry: If I’m using frozen fillets, I thaw them completely and pat them dry with paper towels. This helps them brown beautifully on the grill instead of steaming.
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Remove Pin Bones: A quick pass with kitchen tweezers or pliers saves surprises later.
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Bring to Room Temperature: Letting the salmon sit out for 15–20 minutes before grilling helps it cook more evenly.
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Brush with Garlic Butter: I coat the fillets, including the skin, so they get that golden, flavorful crust.
How I Like to Season and Grill It
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Preheat the Grill: I aim for about 400°F. A clean, hot grill means the salmon won’t stick as badly and will release when it’s ready to flip.
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Oil the Grates: I use a folded paper towel with oil and tongs. It works better than spray and avoids flare-ups.
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Start Skin Side Up or Down: If I want beautiful grill marks, I start skin side up. If I’m after crispy skin, I start skin side down. Either way, I give it about 3–5 minutes before flipping.
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Flip and Brush Again: After flipping, I brush on more garlic butter, close the lid, and finish grilling until it’s just opaque and flakes easily with a fork.
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Rest the Fish: I let it rest on a platter for a couple of minutes. Carryover heat finishes the cooking without drying it out.
What I’ve Learned Over Time
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Don’t fight the grill: If the salmon sticks, give it another minute. It always releases when it’s ready to flip.
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Wild salmon cooks faster: Leaner fish needs less time, so I keep an eye on it closely.
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Garlic butter makes it special: It’s simple but adds depth that plain seasoning can’t match.
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Internal temperature matters: 125°F for medium-rare, 145°F for well-done. A quick thermometer check saves a lot of guessing.
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Skin adds flavor: Even if I don’t eat the skin, I love grilling with it on because it protects the flesh and keeps it moist.
What I Like to Serve It With
This salmon is versatile — it fits into all kinds of meals.
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For a light summer dinner, I pair it with a simple cucumber salad, grilled asparagus, or roasted potatoes.
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For a heartier plate, I add buttered rice or pasta with lemon.
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When meal prepping, I portion it out with greens, a grain, and a simple dressing.
A wedge of lemon on the side is the quiet hero of this dish. It brightens up the flavors and cuts through the butter beautifully.
Storing and Reheating
If there are leftovers, I let the salmon cool completely before storing it in an airtight container. It keeps well in the fridge for up to 5 days. When reheating, I use low heat in a skillet or the oven so the fish stays moist. Microwaving works in a pinch but can make it dry, so I usually avoid it.
FAQs
How long should I grill salmon?
For most fillets, around 10 minutes total at medium-high heat (about 400°F) does the trick. Thicker cuts might need a minute or two more.
How do I keep salmon from sticking to the grill?
Start with clean, hot grates and oil both the salmon and the grill. The fish will naturally release when it’s ready to flip.
Do I need to flip salmon?
I do, because it cooks more evenly and gives me a nice golden finish on both sides. But if you prefer skin-side-down the entire time, that works too.
What temperature should salmon be when it’s done?
The USDA recommends 145°F for well-done salmon, but I usually aim for 125°F for medium-rare. It finishes cooking as it rests.
Can I make this with frozen salmon?
Yes. Just thaw it fully and pat it dry so it grills properly and develops that golden crust.
Juicy Grilled Salmon with Garlic Butter
This grilled salmon is perfectly tender, golden, and loaded with garlicky butter flavor.
Ingredients
- 2 salmon fillets (4 oz each)
- Pinch of salt and pepper
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- Fresh dill or parsley
- Lemon wedges for garnish (optional)
Instructions
- Pat the salmon dry with paper towels and season lightly with salt and pepper. Let the fillets rest at room temperature for about 20 minutes so they cook evenly.
- Preheat the grill to medium-high heat (around 400°F). In a small saucepan, melt the butter over low heat, add the garlic, and stir until fragrant. Mix in the fresh dill, then remove from the heat.
- Brush the salmon generously with the garlic butter, including the skin side. Clean and oil the grill grates, then place the fillets skin-side up. Close the lid and grill for 3–5 minutes until the salmon releases easily.
- Flip the fillets, brush with more garlic butter, and cook for a few more minutes until opaque and flaking gently with a fork. For well-done salmon, the internal temperature should reach about 140°F before resting.
- Transfer the salmon to a plate, cover loosely, and let it rest to finish cooking to 145°F. Serve warm with fresh lemon wedges for a bright finish.
Notes
- Medium-rare salmon is around 120–125°F, medium is 125–135°F, and medium-well is 135–145°F. For the juiciest result, avoid overcooking.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 855Total Fat 56gSaturated Fat 16gUnsaturated Fat 35gCholesterol 255mgSodium 259mgCarbohydrates 6gFiber 1gSugar 1gProtein 80g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Final Thought
Grilled salmon isn’t something you have to overthink. Once you get comfortable with timing and temperature, it’s one of the easiest ways to make a truly satisfying meal. A good fillet, a hot grill, a brush of garlic butter — that’s all it takes. I’ve made this for quick solo dinners and big family cookouts, and it’s never once let me down. Juicy salmon with a golden crust has a way of making an ordinary night feel just a little more special.
