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!
Sauce for Grilled Salmon
In this recipe, dill butter immediately tops the grilled salmon. The butter melts over the plated salmon, creating a silky sauce. It's a super simple way to create sauced salmon. Make the dill butter ahead of time, and the recipe comes together even faster at dinner time.
Many salmon recipes call for a cream-based sauce, which is an equally delicious way to top the healthy fish. If you'd prefer something like that, try our Salmon with Lemon Cream Sauce done on the stovetop. Or, use the instructions below to grill the salmon, skip the dill butter, and make the lemon cream sauce to top the grilled salmon.
What to Serve With Grilled Salmon
- Corn Salsa
- Rice Pilaf
- Spanakopita Twice-Baked Potatoes
- New Potato Salad With Sour Cream and Dill
- Easy Sautéed Zucchini
Grilled Lemon Dill Salmon
Skin-on salmon is helpful when grilling, as the skin helps hold the fish together on the grill grates.
4 (6-ounce) salmon fillets or steaks, preferably skin-on
2 tablespoons extra virgin olive oil, plus more to wipe down the grill
1/4 cup unsalted butter, room temperature
2 teaspoons chopped fresh dill
1 thinly sliced lemon, for garnish
Prep the salmon and the grill:
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.
Make the dill butter:
While the grill is heating, mix the fresh dill with the butter in a small bowl.
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 it, 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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 5g||17%|
|Total Sugars 4g|
|Vitamin C 95mg||477%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|