Grilled Salmon with Herbs (Printable Version)

Delicious salmon marinated in herbs and lemon, grilled for a tender, flavorful main course with fresh dill.

# What You Need:

→ Fish & Marinade

01 - 4 salmon fillets, skin on, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Garnish

09 - Lemon wedges
10 - Fresh dill sprigs (optional)

# How to Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, salt, and pepper.
02 - Pat salmon fillets dry and place in a shallow dish or resealable bag. Pour marinade over salmon and turn to coat evenly. Let marinate for 10 minutes at room temperature.
03 - Heat grill to medium-high, approximately 400°F. Lightly oil the grill grates to prevent sticking.
04 - Place salmon fillets skin-side down on the grill. Cook for 4 to 5 minutes per side, until fish flakes easily with a fork and has visible grill marks.
05 - Remove salmon from grill and allow to rest for 2 minutes. Serve with lemon wedges and fresh dill sprigs.

# Expert Tips:

01 -
  • Ready in just 20 minutes from start to finish, making it perfect for weeknight dinners when you want something that tastes restaurant-quality
  • The combination of lemon, garlic, and fresh dill creates a brightness that makes the natural salmon flavors sing without overpowering them
  • Grilling gives you those beautiful caramelized edges while keeping the inside impossibly tender and flaky, like you've unlocked some secret
02 -
  • Salmon continues cooking from residual heat even after you remove it from the grill, so pull it off when it looks just barely done—it should still have a tiny bit of translucency in the very center. Overcooked salmon turns dry and loses that buttery texture that makes it so special.
  • The skin-side-down placement is intentional and important. The skin acts as insulation, protecting the delicate flesh underneath from the direct intense heat while creating that textured crust. If you flip it skin-side up first, you're asking for trouble.
03 -
  • Test your grill temperature by holding your hand about 5 inches above the grate—if you can hold it there for about 2 seconds before pulling away, you're at medium-high heat. This simple trick has saved me more dinners than I can count.
  • Don't skip the oil on the grill grates. I learned this lesson the hard way after salmon stuck terribly and fell apart. Now I oil with confidence every single time, and I've never had that problem again.

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