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.
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.
Notes
Over-marinating can 'cook' the salmon with lemon juice; 20 minutes is the sweet spot. For extra tang, drizzle leftover marinade over the rested salmon—just don't reuse raw juices.
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