Would you like to save this?
We'll email this post to you, so you can come back to it later!
Brief Outline:
- Title: Grilled Salmon Recipe: Easy, Healthy & Delicious Barbecue Seafood
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Grilled Salmon Recipe
- H2: Ingredients
- Image tag
- H2: Directions
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Grilled Salmon Recipe: Easy, Healthy & Delicious Barbecue Seafood
This easy Grilled Salmon Recipe transforms simple seafood into a mouthwatering, heart-healthy barbecue favorite—ready in under 30 minutes with vibrant citrus-and-herb flavors.
I first whipped up this grilled salmon dish on a warm Memorial Day weekend, craving something both wholesome and festive. It’s more than just a Recipe—it’s a gateway to crunchy grill marks and juicy, flaky fish. What makes it special? Wild-caught salmon for omega-3 goodness, a quick marinade that doubles as a glaze, and zero oven time. Ever since those lake-front dinners, my friends ask for seconds. Honestly, it’s the kind of healthy family meal you’ll turn to again and again, whether you’re firing up the Weber kettle or a trusty gas grill.
Why You’ll Love This Grilled Salmon Recipe
- No oven needed—perfect for summer barbecues or a quick weeknight dinner.
- Ready in under 30 minutes from prep to plate.
- Packed with heart-healthy omega-3s and protein.
- Simple ingredients you likely have in your pantry.
- Versatile—pairs beautifully with salads, rice bowls, or veggie skewers.
- Family-friendly, yet fancy enough for entertaining.
- Easy cleanup: just one bowl for the marinade and your grill tools.
- Gluten-free, paleo-friendly, and can be tweaked for keto.
Ingredients
- 4 salmon fillets (6 oz each), skin on (wild-caught if possible for extra flavor)
- 2 tablespoons extra virgin olive oil (or avocado oil for high-heat stability)
- Juice and zest of 1 large lemon (or swap half for lime for a tangy twist)
- 1 garlic clove, finely minced (substitute ½ teaspoon garlic powder in a pinch)
- 2 tablespoons fresh dill, chopped (parsley or cilantro work, too)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon honey or pure maple syrup (use local maple for a subtle sweetness)
- ½ teaspoon smoked paprika (optional, for a barbecue-style smokiness)
- Pinch of red pepper flakes (for gentle heat—omit for milder tastes)
- Oil spray or a silicone brush and neutral oil (to grease the grill grates)
- Garnish: lemon wedges, chopped chives or green onions
Tips on ingredients:
- Choose firm, bright-pink fillets. Avoid fish that look dull or have a strong “fishy” smell.
- Wild-caught salmon often has a deeper color and firmer texture than farm-raised.
- Fresh herbs elevate the flavor; if you’re rushed, a teaspoon of herbes de Provence can stand in.
Directions
- Prep the salmon. Pat each fillet dry with paper towels—this helps the marinade stick and the skin crisp up. Let them sit at room temperature for 10 minutes while you whisk the glaze.
- Whisk the marinade. In a medium bowl, combine olive oil, lemon juice and zest, garlic, dill, honey, salt, pepper, smoked paprika, and red pepper flakes. Use a fork or a small whisk from your favorite OXO set.
- Marinate gently. Place fillets in a shallow dish or zip-top bag, pour the glaze over, and turn to coat. Marinate 15–20 minutes—no more, or the lemon’s acidity starts “cooking” the fish.
- Preheat the grill. Heat to medium-high (about 400°F). If you’re using charcoal, wait until the coals glow white; a gas grill should be sizzling hot.
- Oil the grates. Spray or brush the grates with neutral oil (avocado or grapeseed)—this prevents sticking and gives perfect char lines.
- Grill skin-side down. Lay each fillet down with confidence. Grill 6–7 minutes without moving them—trust me, that patience pays off in beautiful, non-torn pieces.
- Flip and glaze. Gently turn each fillet using a wide spatula. Brush on any leftover marinade and grill 2–3 more minutes. The fish should flake easily when pressed.
- Check for doneness. Aim for an internal temperature of 145°F (use a ThermoPro probe)—or eyeball it: the center should look opaque and separate into flakes.
- Rest and serve. Remove salmon to a platter; tent loosely with foil and rest 3–5 minutes. This step locks in juices.
- Garnish and enjoy. Sprinkle chives, add lemon wedges, and dig in.
Servings & Timing
- Yield: 4 servings
- Prep Time: 10 minutes (plus 15–20 minutes marinating)
- Grill Time: 9–10 minutes
- Total Time: about 35–40 minutes
Variations
- Lemon-thyme swap: use fresh thyme instead of dill and double the lemon zest.
- Asian twist: replace honey with 1 tablespoon miso paste, swap dill for green onions, add a splash of soy sauce.
- Spicy chipotle: blend in ½ teaspoon chipotle powder for smoky heat.
- Herbaceous boost: stir in chopped tarragon or basil for a garden-fresh flavor.
- Tropical glaze: swap citrus for pineapple juice and brush on chopped macadamia nuts just before serving.
- Keto tweak: skip the honey and paprika; add a pat of herb-butter on each fillet after grilling.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and then in a freezer bag; freeze up to 1 month.
Reheat: Gently warm in a skillet over low heat or in a 300°F oven for 8–10 minutes—just until warm, to avoid drying out.
Make-ahead tip: Prep the marinade in advance and refrigerate; whisk just before coating the fish.
Notes
- Over-marinating can “cook” the salmon with lemon juice; 20 minutes is your sweet spot.
- If you’re using a pellet grill or an electric smoker, aim for 375°F for similar timing.
- Crisp skin is a personal favorite—press with a spatula for the first 30 seconds to keep fillets flat.
- I learned that flipping only once yields the best sear (and fewer broken pieces).
- For extra tang, drizzle a little leftover marinade over the rested salmon—just don’t reuse raw juices.
FAQs
Q: Can I use salmon steaks instead of fillets?
A: Absolutely—you’ll need to add a minute or two per side since steaks are thicker.
Q: What if I don’t have fresh herbs?
A: Dried herbs work in a pinch—use 1 teaspoon dried dill or parsley and reduce marinating time to avoid bitterness.
Q: How do I prevent salmon from sticking?
A: Make sure the grill is clean and well-oiled; dry the fish thoroughly before placing it on the grates.
Q: Can I cook this on a gas grill and charcoal grill the same way?
A: Yes—the technique is identical; just ensure medium-high heat (around 400°F) and adjust timing as needed.
Q: Is this recipe gluten-free?
A: It is—just double-check your honey or maple syrup for any additives if you have a severe sensitivity.
Q: What’s the best thermometer to use?
A: I swear by my ThermoPro Instant Read; it’s quick and keeps me from overcooking.
Q: Can I pan-sear if I don’t have a grill?
A: Totally—heat a cast-iron skillet, add oil, then sear skin-side down for 5–6 minutes, flip and finish for 2–3 minutes.
Q: What side dishes pair nicely?
A: Think grilled asparagus, quinoa salad, potato wedges, or a crisp cucumber-mint slaw.
Conclusion
This Grilled Salmon Recipe is your ticket to a fast, healthy, and truly delicious barbecue dinner—no oven required. With minimal cleanup, big flavors, and a nutrition boost, it’s bound to become a go-to in your recipe rotation. Give it a whirl, let me know how it turned out, and explore more seafood ideas—like my zesty Grilled Shrimp Skewers or my easy Summer Veggie Skewers—to keep the grill fired up all season long!
Grilled Salmon Recipe: Easy, Healthy & Delicious Barbecue Seafood
Ingredients
- 4 salmon fillets (6 oz each, skin on) wild-caught if possible for extra flavor
- 2 tablespoons extra virgin olive oil or avocado oil for high-heat stability
- 1 large lemon (juice and zest) or substitute half for lime for a tangy twist
- 1 clove garlic finely minced
- 2 tablespoons fresh dill chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon honey or pure maple syrup use local maple for a subtle sweetness
- 1/2 teaspoon smoked paprika optional, for a barbecue-style smokiness
- Pinch red pepper flakes for gentle heat—omit for milder tastes
- Oil spray or neutral oil to grease the grill grates
- Garnish: lemon wedges, chopped chives or green onions
Instructions
- Pat each fillet dry with paper towels—this helps the marinade stick and the skin crisp up. Let them sit at room temperature for 10 minutes while you whisk the glaze.
- In a medium bowl, combine olive oil, lemon juice and zest, garlic, dill, honey, salt, pepper, smoked paprika, and red pepper flakes. Use a fork or a small whisk to mix.
- Place fillets in a shallow dish or zip-top bag, pour the glaze over, and turn to coat. Marinate 15–20 minutes—no more than 20 minutes.
- Heat to medium-high (about 400°F). Oil the grates with oil spray or a brush and neutral oil to prevent sticking.
- Lay each fillet down on the grill without moving for 6–7 minutes to get beautiful grill marks.
- Gently turn each fillet and brush on any leftover marinade. Grill for 2–3 more minutes until fish flakes easily.
- Aim for an internal temperature of 145°F or until the fish looks opaque and separates into flakes.
- Remove salmon to a platter, tent loosely with foil, and let it rest for 3–5 minutes. Garnish with chives and lemon wedges before serving.
