Name: Lemon Grilled Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 2 lemons (1 juiced, 1 sliced into rounds); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); 1 teaspoon fresh parsley, chopped; Salt and freshly ground black pepper, to taste; Cooking spray or extra oil for grill grates

Jump to Recipe

A simple yet elegant dish, this lemon grilled salmon combines flaky, tender fillets with bright citrus and fresh herbs for a meal that’s both healthy and satisfying. Ready in just 20 minutes, it’s ideal for busy weeknights or casual weekend gatherings.

Why You’ll Love This Recipe

Ultra-fast cook time: From start to finish in about 20 minutes.
Bright, clean flavors: Fresh lemon and dill complement the natural richness of salmon.
Minimal prep: Just a few pantry staples and simple seasoning.
Versatile serving options: Pair with rice, vegetables, salads, or your favorite side dishes.
Make-ahead elements: The dill butter can be mixed in advance for quicker assembly.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 salmon fillets (6 ounces each), skin-on
Kosher salt, to taste
2 tablespoons extra-virgin olive oil, plus extra for the grill grates
¼ cup unsalted butter, softened
2 teaspoons fresh dill, finely chopped
1 lemon, thinly sliced, plus extra wedges for serving

directions

Bring salmon to room temperature.
Remove the fillets from the refrigerator, pat dry, and season both sides lightly with kosher salt. Let rest while you prepare the grill.
Preheat and oil the grill.
Preheat your grill to high heat. Scrub the grates clean and, using tongs, wipe them with a paper towel dipped in olive oil to prevent sticking.
Prepare the dill butter.
In a small bowl, combine the softened butter and chopped dill until evenly incorporated. Set aside.
Grill flesh-side up.
Brush the top (flesh-side) of each fillet with the remaining olive oil. Place salmon flesh-side up on the hot grill grates. Cook undisturbed for 3 to 4 minutes, depending on thickness.
Flip and finish cooking.
Carefully turn each fillet with a wide spatula. If using a gas grill, reduce heat to medium; if using charcoal, move fillets to a cooler area of the grill. Cover and grill skin-side down for an additional 3 to 5 minutes, until the salmon flakes easily but remains moist.
Serve.
Arrange lemon slices on plates, place salmon fillets atop the lemons (skin-side down if the skin has adhered to the grill), and top each with a dollop of dill butter. Garnish with extra lemon wedges.

Servings and timing

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4

Variations

Citrus swap: Use lime or orange slices in place of lemon for a different flavor profile.
Herb blend: Substitute parsley, tarragon, or chives for the dill.
Spicy note: Stir ¼ teaspoon crushed red pepper flakes into the butter.
Foil packet method: Wrap each fillet with lemon slices and butter in foil packets; grill as directed for easy cleanup.
Glazed finish: Brush with a honey-soy glaze during the last minute of grilling for a sweet-savory twist.

storage/reheating

Storage: Once cooled, transfer salmon to an airtight container and refrigerate for up to 2 days.
Reheating: Warm gently in a preheated oven at 275 °F (135 °C) for 8–10 minutes, or heat in a covered skillet over low heat until just warmed through, to avoid drying out the fish.

FAQs

What type of salmon is best for grilling?

Skin-on fillets of Atlantic or coho salmon are ideal—they hold together well and stay moist on the grill.

Can I use frozen salmon?

Yes. Fully thaw frozen salmon in the refrigerator before grilling to ensure even cooking.

How do I check doneness?

The salmon should flake easily with a fork and reach an internal temperature of 125 °F to 130 °F (52 °C to 54 °C) when measured with an instant-read thermometer.

Do I need to marinate the fish?

No. A simple seasoning of salt, olive oil, and dill butter provides plenty of flavor without a lengthy marinade.

Can I grill on a stovetop or grill pan?

Absolutely. Preheat a heavy-bottomed grill pan over medium-high heat, oil generously, and follow the same timing guidelines.

How far in advance can I make the dill butter?

You can prepare the dill butter up to 2 days ahead; cover and refrigerate. Bring to room temperature before serving.

Is this recipe dairy-free friendly?

Yes. Replace the butter with extra olive oil or a plant-based spread to keep it dairy-free.

What side dishes pair well with grilled salmon?

Consider rice pilaf, grilled asparagus, a simple green salad, or roasted potatoes for a balanced meal.

Can I double or halve the recipe?

Yes. Cooking times remain the same per fillet; simply grill in batches or on a larger surface as needed.

How do I prevent the salmon from sticking?

Ensure the grill grates are well oiled and that the fish is at room temperature before grilling.

Conclusion

This lemon grilled salmon recipe delivers a harmonious balance of bright citrus, fresh herbs, and perfectly cooked fish with minimal effort. Whether you’re seeking a quick weeknight dinner or an impressive main course for guests, its simplicity and versatility make it a go-to choice year-round. Enjoy the ease of prep and the burst of flavor in every bite.