Looking for a foolproof way to prepare salmon that’s both healthy and bursting with flavor? This Grilled Lemon Dill Salmon is my go-to recipe when I want to serve an impressive meal without spending hours in the kitchen. The bright citrus notes and fresh dill create a perfect balance that complements the rich, tender salmon perfectly.
Ingredients
- 4 (6-ounce) salmon fillets, skin on
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3 tablespoons fresh dill, chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, sliced into rounds
Instructions
- Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, whisk together lemon juice, olive oil, 2 tablespoons of the chopped dill, garlic, salt, and pepper.
- Pat the salmon fillets dry with paper towels and brush both sides with the lemon-dill mixture.
- Place the salmon skin-side down on the preheated grill. Top each fillet with a lemon slice.
- Grill for 4-5 minutes with the lid closed, until the salmon is golden brown on the bottom.
- Carefully flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked to your preferred doneness.
- Transfer to a serving plate and sprinkle with the remaining fresh dill.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8-9 minutes
Total Time: 20 minutes
Servings: 4
Recipe Notes
For best results, choose salmon fillets of equal thickness to ensure even cooking. The salmon is done when it flakes easily with a fork but is still slightly translucent in the center – it will continue cooking for a few minutes after you remove it from the grill.
If you don’t have fresh dill, you can substitute with 1 tablespoon of dried dill, though fresh really makes a difference in this recipe. Don’t have a grill? This recipe works beautifully under the broiler – just adjust your cooking time to about 6-8 minutes total, keeping a close eye to prevent burning.
To check for doneness without cutting into the fish, insert an instant-read thermometer into the thickest part – it should read 145°F for fully cooked salmon. If you prefer your salmon medium-rare, aim for 135°F.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salmon is delicious cold on salads or gently reheated in a low-temperature oven.
Grilled Lemon Dill Salmon
Ingredients
- 4 6-ounce salmon fillets, skin on
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3 tablespoons fresh dill chopped
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon sliced into rounds
Instructions
- Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, whisk together lemon juice, olive oil, 2 tablespoons of the chopped dill, garlic, salt, and pepper.
- Pat the salmon fillets dry with paper towels and brush both sides with the lemon-dill mixture.
- Place the salmon skin-side down on the preheated grill. Top each fillet with a lemon slice.
- Grill for 4-5 minutes with the lid closed, until the salmon is golden brown on the bottom.
- Carefully flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked to your preferred doneness.
- Transfer to a serving plate and sprinkle with the remaining fresh dill.