Grilled Salmon with Dill Butter

Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 4 6-ounce portions of salmon, preferably skin-on
  • Salt
  • 2 Tbsp vegetable 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


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 While the grill is heating, mix the fresh dill with the butter in a small bowl.

3 When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable 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 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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  • Amy

    Yum! Thanks so much for the recipe! Delish!

  • Natasha (@NatashasKitchen)

    I made this yesterday and it came out perfect! Thanks for sharing the recipe;)

  • Renee

    Great recipe, made this for dinner and it was delicious! Thanks!

  • Mardi

    I agree with Diane Z use a cedar plank to add flavor and keep the salmon beautiful without flaking. As someone that lived in a small fishing village in BC where salmon was a daily addition to the grill this is a never fail technique. Soak the plank a bit before in water or water with lemon!

  • Nina

    I tried this recipe but deviated in a big way: I baked it instead of grilling. I don’t have a grill but love salmon, and thankfully it turned out delicious!

  • Jayne

    Grilled salmon steak is a must for us at least once a month! I sue my grill pan because the actual charcoal grill is a pain to start up, especially when it’s out dark after work. But we can never resist salmon. I’ve gotta try dill with salmon soon! I can imagine how well the flavours would go together.

  • Kelley H.

    Made this for dinner tonight. Have never had the nerve to grill fish but this worked to perfection. Thank you for both the recipe AND the directions on how to do on the grill. Will do this again and again!

  • Sel

    have done this way as well, and on BBQ grates….using
    peach wood from the orchard for the coals. Great flavor.
    Another way for those that don’t like the skin, (we love it crispy) try using a fish basket, you can turn it to your hearts content without sticking…..great invention.

  • L.D.

    Here’s a little trick if you’re preparing salmon and dislike the skin, take a frozen fillet and run the skin side under warm tap water to soften it, then take a pair of pliers and peel the skin off, the fillet remains in one piece. When the skin is softened it’s quite slippery and hard to grip with just your fingers.

  • Diane Z.

    Fantastic! We love our wild Alaskan salmon grilled on a cedar plank (skin side down with olive oil, sea salt & cracked pepper); this will give us some variety. Thanks!

  • Angie

    What a perfectly simple recipe with fantastic flavor!

  • Dena M

    Thank you for sharing your recipe. This is one of my favorite flavor combinations for grilled salmon. Thanks!