Introduction

Hey there, fellow food lovers! There’s something truly magical about grilling. It just feels like summer, backyard parties, and effortless, delicious meals. And when it comes to grilling seafood, salmon is always a winner in my book. It’s healthy, flavorful, and surprisingly forgiving on the grill. I want to share my go-to recipe for Perfect Grilled Salmon with you today. It uses a simple, vibrant marinade that makes the fish incredibly moist and adds a little sweetness to balance the richness. Trust me, this is the kind of recipe that will have everyone asking for seconds, and you barely have to break a sweat!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes (plus marinade time!).
Easy: Simple ingredients, straightforward steps. Minimal cleanup!
Giftable: Okay, maybe not the cooked fish, but the marinade ingredients assembled in a jar with the recipe make a cute host/hostess gift!
Crowd-pleasing: Seriously, who doesn’t love perfectly cooked, flavorful salmon?

Ingredients

Gather ’round, here’s what you’ll need to make this grilling magic happen:

1/3 cup Olive oil: Use a good quality extra virgin olive oil for the best flavor base.
3 tbsp Lemon juice: Freshly squeezed is a must here! It makes a world of difference compared to bottled.
2 tbsp Maple syrup: Adds a lovely touch of sweetness that caramelizes slightly on the grill. Pure maple syrup is key!
2 tbsp Fresh parsley, chopped: Bright, fresh, and adds a pop of color and flavor.
1 tbsp Fresh dill, chopped: Dill and salmon are a classic pairing for a reason. Its delicate flavor is perfect here.
1 clove Garlic, minced: Because garlic makes everything better, right?
3/4 tsp Sea salt: Enhances all the other flavors.
1/4 tsp Black pepper: Freshly ground, please!
4 6-oz Salmon fillets, skin on, about 1 inch thick: Look for vibrant, moist-looking fillets. Skin-on helps them stay together on the grill.

How to Make It

Ready to get grilling? Let’s do this! It’s super simple, I promise.

First things first, grab a medium bowl. Whisk together the olive oil, fresh lemon juice, that lovely maple syrup, chopped fresh parsley, fresh dill, minced garlic, sea salt, and black pepper. Give it a good mix until everything is combined. Doesn’t that smell amazing?

Next, find a shallow dish or a zip-top bag that’s large enough to hold your salmon fillets. Place the fillets in there and pour that beautiful marinade all over them. Make sure each fillet is well coated. Pop the dish or bag into the refrigerator. You’ll want to let it marinate for at least 30 minutes to soak up those flavors, but no more than 2 hours. Any longer and the acid from the lemon juice can start to “cook” the fish (like ceviche!), and we don’t want that.

While your salmon is marinating, head outside and preheat your grill to medium-high heat. This is usually around 400-450°F (200-230°C). Once it’s hot, take a grill brush and give those grates a good clean to remove any residue. Then, and this is important for preventing sticking, oil the grates! You can use a paper towel dipped in a little oil and held with tongs, or a specialized grill spray. Be careful when doing this on hot grates!

Okay, time for the main event! Carefully remove the salmon fillets from the marinade. Let any excess marinade drip off – we’re going to discard the used marinade, so don’t reuse it.

Now, place the salmon fillets on the hot, oiled grill grates, skin-side down. This is key! The skin protects the delicate flesh from sticking to the grill and helps it cook evenly. Close the lid and let it grill for about 4-6 minutes per side. The cooking time will depend on the thickness of your fillets and the heat of your grill. You’ll know it’s done when the salmon is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Carefully remove the salmon from the grill. I like to use a wide spatula to lift them gently. Let them rest for a minute or two, and then they’re ready to serve! How easy was that?

Substitutions & Additions

Feel free to play around with this recipe! It’s a great base.

Swap the sweetener: Don’t have maple syrup? Honey or agave nectar work wonderfully too.
Herb Power: Not a fan of dill or parsley? Try fresh chopped chives, cilantro (for a different vibe), or even a little fresh thyme.
Citrus Swap: Lime juice can be used instead of lemon for a zippier flavor.
Spice it Up: Add a pinch of red pepper flakes to the marinade for a little heat. A dash of smoked paprika or a pinch of ground cumin can also add depth.
Make it a Meal: Grill some asparagus, zucchini, or bell peppers alongside the salmon! Toss them in a little olive oil, salt, and pepper and grill until tender-crisp.

Tips for Success

Grilling salmon is easy, but a couple of things can make it even better!

Don’t Over-Marinate: Stick to the 30 minutes to 2 hours timeframe. The acid from the lemon juice can start to break down the proteins in the fish if left too long, resulting in a mushy texture.
Clean & Oil Your Grill: I can’t stress this enough! A clean, well-oiled grill is your best friend for preventing the fish from sticking.
Skin-Side Down First: Always start with the skin side down. It’s tougher and acts as a protective layer, helping the fish cook through without falling apart or sticking.
Don’t Peek Too Soon: Let the fish cook for at least 4 minutes on the skin side before attempting to flip. This gives the skin a chance to crisp up and release from the grates naturally. If it’s sticking, it likely needs another minute or two.
Know When It’s Done: Look for the flesh to turn opaque and flake easily. If you have a thermometer, aim for 145°F (63°C) internal temperature.

How to Store It

Got leftovers? Lucky you! Cooked grilled salmon can be stored in an airtight container in the refrigerator for 3-4 days. It’s delicious cold on salads, flaked into pasta, or gently reheated.

To reheat, I recommend doing it gently to avoid drying it out. You can microwave it briefly on a lower power setting, or warm it in a skillet over low heat with a splash of water or broth. For best texture, avoid high heat.

FAQs

Got questions? I’ve got some answers!

Can I use skinless salmon?

Yes, you can! Just be extra careful when placing and flipping it, as it’s more prone to sticking and falling apart. Make sure your grill grates are impeccably clean and well-oiled.

How do I know when my salmon is cooked through?

The easiest way is to check if it flakes easily with a fork in the thickest part. It should look opaque throughout, not translucent in the center. A food thermometer is also a great tool – aim for 145°F (63°C).

Can I use dried herbs instead of fresh?

While fresh herbs give the best flavor here, you can substitute dried in a pinch. Use about 1/3 the amount of dried herbs compared to fresh (so about 2 tsp dried parsley and 1 tsp dried dill). Keep in mind the flavor will be slightly different.

Can I bake this salmon instead of grilling?

Absolutely! Place the marinated fillets (discarding marinade) on a baking sheet lined with parchment paper or foil. Bake in a preheated oven at 400°F (200°C) for 12-18 minutes, depending on thickness, or until cooked through and flaky. Still delicious!

Perfectly Easy Grilled Salmon Recipe

An incredibly easy and flavorful grilled salmon recipe featuring a simple, vibrant marinade made with olive oil, lemon juice, maple syrup, herbs, and garlic. Quick to prepare and cook, resulting in moist, delicious salmon perfect for a simple meal.

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Prep Time 10

Cook Time 10

Servings 4 servings

Equipment

Medium bowl
shallow dish or zip-top bag for marinating
Refrigerator
Grill
Grill Brush
Tongs
wide spatula
food thermometer (optional) for checking internal temperature

Ingredients

Marinade & Salmon

0.33 cup Olive oil good quality extra virgin olive oil
3 tbsp Lemon juice freshly squeezed
2 tbsp Maple syrup pure maple syrup
2 tbsp Fresh parsley chopped
1 tbsp Fresh dill chopped
1 clove Garlic minced
0.75 tsp Sea salt
0.25 tsp Black pepper freshly ground
4 fillets Salmon fillets 6-oz each, skin on, about 1 inch thick

Instructions

In a medium bowl, whisk together the olive oil, fresh lemon juice, maple syrup, chopped fresh parsley, fresh dill, minced garlic, sea salt, and black pepper until combined.
Place the salmon fillets in a shallow dish or a zip-top bag large enough to hold them. Pour the marinade all over the fillets, ensuring each is well coated. Refrigerate for at least 30 minutes, but no more than 2 hours.
While the salmon is marinating, preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Clean the grates with a grill brush, then carefully oil the hot grates (e.g., using a paper towel dipped in oil held with tongs).
Carefully remove the salmon fillets from the marinade, letting excess marinade drip off. Discard the used marinade.
Place the salmon fillets on the hot, oiled grill grates, skin-side down. Close the lid and grill for about 4-6 minutes per side, depending on thickness and grill heat. The salmon is done when opaque throughout and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
Carefully remove the salmon from the grill using a wide spatula. Let them rest for a minute or two before serving.

Notes

Marinate for 30 minutes to 2 hours; do not over-marinate as the acid can affect texture. Always grill skin-side down first on a clean, well-oiled grill to prevent sticking. Don't peek or flip too soon; let the skin crisp and release naturally. Cooked salmon can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in a microwave on low power or in a skillet over low heat with a splash of liquid to avoid drying out.