Grilled Salmon Recipe

Prepare and pat dry

Remove salmon from the refrigerator 15–20 minutes before cooking to allow it to come closer to room temperature. Pat each fillet dry thoroughly with paper towels — removing surface moisture helps achieve a good sear.

Make the marinade

In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon freshly ground black pepper and 1 tablespoon coarse kosher salt. If using, add 1 teaspoon lemon zest. Taste quickly and adjust salt or acidity if needed.

Marinate the salmon

Place the salmon fillets skin-side down in a shallow dish or a resealable bag. Pour about two-thirds of the marinade over the fillets, reserving the remainder to brush while grilling. Turn fillets to coat evenly. Marinate for 15–30 minutes at room temperature (do not exceed 30 minutes or the acid will begin to cure the fish).

Preheat and oil the grill

Preheat the grill to medium-high heat — target grate temperature 400–450°F (200–230°C). Clean the grates with a grill brush, then oil them: fold a paper towel, dip in a little oil, and with tongs rub across the hot grates to prevent sticking.

Grill, skin-side down first

Place salmon fillets on the grill skin-side down. Close the lid and grill for 4–6 minutes without moving them. Cooking time depends on thickness; aim to see the cooked portion move up the fillet about two-thirds of the way up.

Flip and finish

Carefully flip the fillets using a wide spatula. Brush with the reserved marinade and grill for an additional 2–4 minutes with the lid closed until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) for well done. Total cook time for 1-inch thick fillets is about 6–10 minutes.

Optional pan-sear/if using a grill pan

If using a heavy skillet or grill pan instead of an outdoor grill, heat it over medium-high heat until hot. Add a thin film of oil and sear skin-side down 4–6 minutes, then flip and finish 2–4 minutes, as above.

Rest and finish with butter

Remove salmon from the grill and transfer to a plate. If using, place 1 tablespoon unsalted butter on top of the hot fillets so it melts into the fish. Tent loosely with foil and rest for 3–4 minutes; resting completes carryover cooking and keeps the salmon moist.

Serve

Sprinkle chopped fresh parsley over the fillets, serve with lemon wedges on the side for squeezing, and optionally drizzle any remaining marinade that was not in contact with raw fish (or warm a small amount and spoon over). Serve immediately.