Grilled Salmon with Lemon Herbs

Name: Grilled Salmon with Lemon Herbs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each), skin-on; 2 tbsp olive oil; Salt and pepper to taste; 3 tbsp butter, softened; 2 cloves garlic, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1 lemon, zested and juiced; ½ tsp lemon zest; Pinch of red pepper flakes (optional)

Prep Time: 5 min Cook Time: 15 min Servings: 4 Easy

🔥 Super Hot

Alex Chen

Ingredients

Main

4 salmon fillets (6 oz each), skin-on
2 tbsp olive oil
Salt and pepper to taste

Lemon Herb Butter

3 tbsp butter, softened
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 lemon, zested and juiced
½ tsp lemon zest
Pinch of red pepper flakes (optional)

Instructions

Mix softened butter with garlic, dill, parsley, lemon juice, lemon zest, and red pepper flakes in a small bowl. Set aside.

Mixing softened butter with garlic herbs and lemon zest in a small bowl

Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.

Brushing raw salmon fillets with olive oil and seasoning on cutting board

Preheat grill to medium-high heat (375-400°F). Clean and oil the grates thoroughly to prevent sticking.

Oiling grill grates with paper towel and tongs before grilling salmon

Place salmon skin-side down on the grill. Cook for 4-5 minutes without moving. The fish will release naturally when ready to flip.

Salmon fillets grilling skin-side down on outdoor grill with grill marks

Flip carefully and cook another 3-4 minutes until the internal temperature reaches 145°F (63°C). According to the FDA, this is the recommended safe temperature for fish.

Flipping grilled salmon fillet showing golden grill marks on outdoor grill

Transfer to plates and top each fillet with a generous spoonful of lemon herb butter. Let it melt over the hot salmon. Serve with lemon wedges.

Finished grilled salmon topped with melting lemon herb butter and fresh dill

Personal Tips

Oil the fish, not the grates. I used to spray oil on the grates and it burned off in minutes. Brushing olive oil directly on the salmon creates a barrier that actually works. Do both for double insurance.
Don't flip too early. Salmon sticks when the Maillard reaction hasn't happened yet. When it's ready, it releases on its own — I give it a gentle nudge at the 4-minute mark. If it resists, give it another minute.
Skin-on is your friend. The skin acts as a protective layer between the fish and the grill. Even if you don't eat the skin, cook with it on and remove it after. Skinless fillets fall apart on the grill.
Pull it at 140°F, not 145°F. Carryover cooking adds another 5°F after you take it off the grill. If you wait until 145°F on the grill, it'll be overcooked by the time you eat. The FDA's 145°F is the final temperature, not the pull temperature.
Make the compound butter ahead of time. I roll it into a log in plastic wrap and keep it in the fridge. Slice off rounds as needed — it melts faster and more evenly than a cold lump of butter.

Nutrition (per serving)

340 kcal

Calories

34g

Protein

Carbs

21g

Fat

Fiber

Nutrition (per serving): 1 fillet (6 oz) | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How do you grill salmon without it sticking?

Make sure the grill is hot and the grates are clean and oiled. Brush oil directly on the salmon, place skin-side down, and resist the urge to move it for at least 4 minutes. The fish releases naturally once a crust forms.

How long do you grill salmon?

Grill salmon for 4-5 minutes skin-side down, then flip and cook 3-4 more minutes. Total cook time is 7-10 minutes for a 1-inch thick fillet at 375-400°F. The FDA recommends an internal temperature of 145°F (63°C).

Can you grill salmon in foil?

Yes, foil-packet salmon is foolproof and prevents sticking entirely. Place the seasoned fillet on foil, add butter and lemon, seal the packet, and grill for 12-15 minutes. The texture is more steamed than grilled, so you lose the crispy edges.

What temperature should grilled salmon be?

The FDA recommends 145°F (63°C) as the safe internal temperature. For medium doneness with a slightly translucent center, pull it at 135-140°F and let carryover cooking bring it up.

Is grilled salmon healthy?

Yes. According to the American Heart Association, salmon is rich in omega-3 fatty acids which support heart health. A 6 oz serving provides about 34g of protein and is naturally low in carbohydrates. Grilling preserves nutrients without adding extra fat.

Dietary Restrictions

Allergens

Fish (salmon)Dairy (butter)

Not Suitable For

Vegans
Dairy-free dieters (unless modified)

Modifications

Replace butter with olive oil for a dairy-free version. The fish itself is naturally gluten-free
dairy-free (without butter)
keto
and low-carb.

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Healthy Fish Grilling

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