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After a fun and busy weekend, I always love to kick off Monday with a dinner that’s both delicious and makes me feel great. This Lemon Grilled Salmon is my favorite quick and healthy dinner to reset for the week.
This healthy salmon recipe is light, packed with bright flavor, and comes together in minutes, making it the perfect way to start the week on a positive and delicious note. This simple lemon grilled salmon recipe delivers restaurant-quality results in under 20 minutes.
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Why You’ll Love This Lemon Grilled Salmon
This grilled salmon recipe brings together bright lemon flavors with rich butter in the most perfect way. The high heat of the grill creates beautiful char marks while keeping the inside moist and flaky, and that lemon garlic butter sauce takes everything to the next level.
Plus, it’s incredibly versatile and healthy! This lemon grilled salmon marinade infuses the fish with flavor while keeping it tender. It’s 21 Day Fix approved and works perfectly as an outdoor grill recipe for summer gatherings. The technique is similar to how I prepare my grilled chicken recipe with the same attention to temperature and timing.
Ingredients for Lemon Grilled Salmon
This easy lemon grilled salmon comes together with simple, fresh ingredients that let the natural flavor of the fish shine through beautifully.
What You’ll Need
For the Salmon:
- 4 skin-on salmon fillets (6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper
- 1 lemon, sliced into rounds
For the Lemon Garlic Butter:
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of red pepper flakes (optional)
Why These Ingredients Matter
Using skin-on salmon fillets is essential for grilling because the skin protects the delicate flesh from the high heat and helps hold everything together. Fresh lemon zest and lemon juice provide that bright citrus flavor that pairs perfectly with rich salmon. The marinade with olive oil and herbs creates a protective coating while adding flavor. Fresh dill and parsley bring that restaurant-quality finish, while the lemon garlic butter sauce ties everything together with luxurious richness.
Instructions for Making Lemon Grilled Salmon
This lemon grilled salmon in foil method (optional) or direct grilling technique ensures perfect results every time.
Step-by-Step Directions
Step 1: Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
Step 2: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
Step 3: Make the lemon garlic butter by whisking together melted butter, minced garlic, lemon zest, lemon juice, dill, and parsley in a small bowl.
Step 4: Place lemon slices directly on the grill grates. This creates a flavorful bed that prevents sticking and adds extra lemon flavor.
Step 5: Place salmon fillets skin-side down on top of the lemon slices. Close the grill lid.
Step 6: Grill for about 3 to 5 minutes per side, depending on thickness. The salmon is done when it flakes easily with a fork and reaches 145°F internal temperature.
Step 7: During the last minute of cooking, brush generously with the lemon garlic butter sauce.
Step 8: Remove from grill and let rest for 2 minutes. Serve with remaining lemon garlic butter drizzled over top.
Hint: For grilled lemon salmon in foil, create foil packets with salmon, lemon slices, and butter. Grill for 10-12 minutes without flipping for foolproof results and zero sticking.
Top Tip
Don’t flip the salmon too early! Let it cook skin-side down for most of the time. The skin will release naturally from the grill when it’s ready. If you try to flip too soon, you’ll tear the delicate flesh.
For the best grilled salmon with lemon butter, make sure your grill is properly preheated and oiled. A hot grill creates those beautiful grill marks and prevents sticking. This same principle applies to other delicate proteins I prepare, like the techniques I use in my creamy white cheddar chicken pasta where temperature control is key.
My Lemon Grilled Salmon Story
Last summer, I was hosting a dinner party and panicking about the main course when Grandma called to check in. “Jazzy,” she said calmly, “stop overthinking it. Get some good salmon, fresh lemons, and trust the grill to do its magic.” I was skeptical that something so simple could impress my guests.
We spent the afternoon prepping together, and she taught me her secret about grilling salmon on lemon slices to prevent sticking. When I served that perfectly grilled salmon with lemon garlic sauce drizzled over top, the table went silent except for sounds of pure enjoyment. One friend even asked if I’d hired a caterer!
Now this healthy lemon grilled salmon has become my signature dish for entertaining. Every time I fire up the grill, I think about Grandma’s wisdom that simple, quality ingredients prepared with care always impress more than complicated recipes, much like when she taught me to perfect my chicken fried steak with the same patient guidance.
Substitutions for Lemon Grilled Salmon
Skin-on fillets – skinless works but is more delicate, use a grill basket or foil to prevent sticking
Fresh dill – dried dill works in a pinch, use 1 teaspoon instead of 2 tablespoons fresh
Butter – olive oil or ghee creates a dairy-free version with slightly different flavor
Lemon – lime works beautifully for a different citrus twist, though lemon is traditional
Variations on Lemon Grilled Salmon
Lemon pepper grilled salmon – add extra cracked black pepper and lemon pepper seasoning for bold flavor
Grilled salmon with lemon and capers – stir briny capers into the butter sauce for Mediterranean flair
Grilled salmon with pistachio lemon pesto – top with homemade pistachio pesto for a nutty, herbaceous twist that’s absolutely divine
Lemon butter grilled salmon recipes – double the butter sauce and serve extra on the side for dipping
Grilled lemon pepper salmon in foil – wrap everything in foil packets with vegetables for easy cleanup and complete meal
Equipment for Lemon Grilled Salmon
Gas or charcoal grill – essential for achieving those beautiful char marks and smoky flavor
Grill brush and oil – prevents sticking and ensures clean grill marks
Instant-read thermometer – takes the guesswork out of doneness for perfectly cooked fish
Large spatula – makes flipping delicate salmon much easier without breaking
Storage Tips for Lemon Grilled Salmon
Refrigerator – store leftover salmon in airtight containers for up to 3 days
Reheating – gently warm in a 275°F oven for 10-15 minutes, or enjoy cold in salads
Freezing – while possible, fresh salmon has the best texture, so cook only what you’ll eat within a few days
Grandma’s Secret for Lemon Grilled Salmon
Lemon slice technique – Grandma always tells me, “Jazzy, those lemon slices aren’t just pretty, they’re functional. They protect the fish and add flavor from below”
Don’t overwork it – she insists on flipping only once because “every time you touch that fish, you risk breaking it. Let the grill do its job”
Baste at the end – “Save most of that butter sauce for the last minute, honey. If you put it on too early, it’ll just burn and turn bitter”
Look at those gorgeous grill marks and that golden lemon garlic butter glistening on top! This is exactly what your finished lemon grilled salmon should look like – perfectly cooked, beautifully charred, and absolutely restaurant-worthy.
FAQ about Lemon Grilled Salmon
How long to grill salmon on lemons?
Grill salmon on lemon slices for about 3-5 minutes per side for 1-inch thick fillets. The lemon slices prevent sticking while adding subtle citrus flavor to the fish.
What does putting lemon on salmon do?
Lemon brightens the rich flavor of salmon, helps cut through the fattiness, and adds a fresh, bright note. The acid also helps tenderize the fish slightly during marinating.
Does lime or lemon go better with salmon?
Both work beautifully, but lemon is more traditional and slightly sweeter. Lime offers a more tropical, tangy flavor. It’s personal preference, though lemon garlic salmon marinade is the classic combination.
Does lemon cook raw salmon?
Lemon juice can “cook” raw salmon through a process called denaturation (similar to ceviche), but for this recipe, the grill provides the heat while lemon adds flavor and brightness.
Conclusion
Here’s to a meal that’s as good for your body as it is for your soul. This Lemon Grilled Salmon is the perfect, delicious way to set a positive and healthy tone for the whole week ahead.
It pairs beautifully with hearty sides like my san giorgio lasagna recipe for a complete meal. If you’re looking for more classic grilled salmon inspiration, I found this amazing Grilled Salmon recipe that offers different seasoning approaches but equally delicious results.
Grandma’s Lemon Grilled Salmon
Equipment
- 1 Gas or charcoal grill Grandma always said the charcoal gives it a special flavor memory.
- 1 Grill brush Essential for getting those clean grill marks she loved.
- 1 Small bowl For mixing that liquid gold lemon butter sauce.
- 1 Large spatula To handle the delicate fish with care, just like she taught me.
- 1 Instant-read thermometer Takes the guesswork out, ensuring it's perfectly cooked.
Ingredients
- 4 skin-on salmon fillets About 6 oz each. The skin is Grandma's secret to keeping it moist.
- 2 tablespoons olive oil
- Salt and black pepper To taste. Grandma never measured, she just knew.
- 1 lemon Sliced into rounds.
- 4 tablespoons butter Melted.
- 3 cloves garlic Minced.
- 1 Zest of lemon Freshly zested for the brightest flavor.
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill Chopped.
- 1 tablespoon fresh parsley Chopped.
- 1 pinch red pepper flakes Optional, for a tiny bit of warmth.
Instructions
- Get your grill preheating to a steady medium-high heat, around 400°F. Grandma always said a patient start makes for a perfect finish. Give the grates a good scrape with your [grill brush] and wipe them with a little oil on a paper towel to make them non-stick.
- Gently pat the [skin-on salmon fillets] completely dry with paper towels. "Never put a wet fish on a hot grill, Jazzy," she'd say. Brush both sides with [olive oil] and season them with [Salt and black pepper] more generously than you think you need to.
- In a small bowl, whisk together the melted [butter], minced [garlic], [Zest of lemon], fresh [fresh lemon juice], chopped [fresh dill], and [fresh parsley]. Add a pinch of [red pepper flakes] if you like. The smell of this sauce always takes me right back to her porch on a summer evening.
- Now for her clever trick! Place the [lemon] slices directly onto the hot grill grates in a single layer, making four little "beds" for the salmon. This is what keeps the fish from sticking and infuses it with the most amazing flavor from below.
- Carefully place each salmon fillet, skin-side down, right on top of the lemon slices. Close the grill and let it cook for 3-5 minutes. The sound of that sizzle is the start of something wonderful.
- Using a large spatula, flip the salmon and let it cook for another 3-5 minutes on the other side. It’s done when it flakes easily with a fork. Grandma’s rule was an internal temp of 145°F, not a degree more, for perfectly tender fish.
- During the final minute of cooking, brush the tops of the salmon generously with the lemon garlic butter sauce. "Save the basting for the end, honey," she'd advise, "so the garlic doesn't burn."
- Remove the salmon from the grill and let it rest for just a couple of minutes. Drizzle any remaining sauce over the top before serving. That little rest is what makes it perfectly juicy.
Notes
- Grandma’s Foil Packet Trick: If you’re nervous about the fish sticking, you can make this in foil packets. Just place the salmon and lemon slices on a piece of foil, drizzle with the butter sauce, seal it up, and grill for 10-12 minutes. No flipping needed!
- Substitutions: You can use skinless salmon, but be extra careful when flipping. If you don’t have fresh dill, use 1 teaspoon of dried dill instead.
- Storage: Leftover salmon is wonderful! Store it in an airtight container in the fridge for up to 3 days. I love to flake it over a salad the next day for lunch.
