Do you have your grill on? Here’s a quick and easy way to grill salmon.
No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces.
Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill.
A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!
Grilled Salmon with Dill Butter RecipePrint
Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.
- 4 6-ounce portions of salmon, preferably skin-on
- 2 tablespoons extra virgin olive oil, plus more to wipe down the grill
- 1/4 cup unsalted butter, at room temperature
- 2 teaspoons chopped fresh dill
- One lemon, thinly sliced, for garnish
1 Salt the salmon: Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.
2 Mix dill with butter: While the grill is heating, mix the fresh dill with the butter in a small bowl.
3 Grill the salmon: When the grill is hot, scrape down the grates with a grill brush. Pour a little olive oil onto a paper towel, and use tongs to wipe down the grill grates.
Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed.
Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill.
Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.
4 Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
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