So, You Want to Make Grilled Salmon?
I’m telling you, if you’d seen how nervous I was the first time I tried grilling salmon (I was convinced it would glue itself to the grates and fall apart like some sad fish jigsaw), you’d be laughing right now. But here we are—many salmon dinners later—and I’m still making this easy marinated grilled salmon recipe whenever I want something that looks way fancier than the effort it takes. Honestly, my cousin once declared me ‘the fish whisperer’ at a family BBQ. I’m not sure if that’s a compliment or not, but I’ll take it.
Anyway, this is the kind of thing I throw together when I’m tired but still want people to think I have my life together (spoiler: I usually don’t). And if you’ve ever gotten sidetracked by a phone call mid-prep—trust me, this recipe’s forgiving. Plus, you get to stand outside by the grill and pretend you’re on a cooking show. Who doesn’t love that?
Why I Keep Coming Back to This Recipe
I make this whenever I need a dinner win. My family goes absolutely wild for it, probably because the marinade does all the heavy lifting. (I sometimes wish everything in life worked like that.)
This is my go-to when I’ve forgotten to plan ahead—oh, and it’s a bit of a lifesaver for those awkward “what’s for dinner?” moments. I used to overthink the whole fish thing, but ever since figuring this out, salmon night has become a bit of a ritual. It’s also weirdly satisfying watching everyone go quiet while eating, which is how I know they’re loving it. If you’re worried about the fish sticking, don’t be; I used to panic about that too—but more on that in the tips below.
What You’ll Need—Plus a Few Swaps
- 4 salmon fillets (about 170g/6oz each): Wild-caught tastes a bit more ‘of the sea,’ but honestly, whatever’s fresh at your store is totally fine. I sometimes go for frozen if I’m in a pinch—just thaw it first.
- 1/4 cup soy sauce: Tamari works great too (or coconut aminos if you’re feeling healthy).
- 2 tablespoons olive oil: I use extra virgin, but my neighbor swears by canola. Either way, you’ll be fine.
- 1 tablespoon honey: Or maple syrup, especially if you’ve run out of honey like I do about once a month.
- 2 cloves garlic, minced: I cheat with the jarred stuff sometimes, don’t tell my grandma.
- Juice of half a lemon: Bottled lemon juice works in a pinch, but the real thing is best if you have it. (Zest it first if you want extra zing.)
- 1/2 teaspoon black pepper: Or a little more if you love that kick.
- Optional: A small handful of chopped fresh dill or parsley. I forget this half the time and nobody notices.
How I Actually Cook This (With a Few Confessions)
- First, grab a bowl (bigger than you think you need, because I always underestimate this) and whisk together the soy sauce, olive oil, honey, garlic, lemon juice, and black pepper. This is where I usually sneak a taste—sometimes I add another splash of honey if I’m in a sweet mood.
- Pat your salmon fillets dry with a paper towel. This helps the marinade stick, or at least that’s what I’ve read, and honestly, it seems to work.
- Place the salmon fillets in a shallow dish or a zip-top bag—whatever you’ve got handy. Pour the marinade over them, then turn them gently to make sure they’re all nicely coated. Cover and pop them in the fridge for at least 30 minutes; sometimes I forget and they end up marinating for an hour or even two. (No harm done, but I wouldn’t go overnight. Learned that one the hard way—hello, mushy salmon.)
- Preheat your grill to medium-high. If you don’t have a grill, a grill pan or even a regular old skillet works. Oil the grates a little to avoid sticking—this is super important! (One time I forgot and, well, let’s just say we had ‘salmon crumble’ for dinner.)
- Place the salmon skin-side down. Grill for about 4–5 minutes, then flip (carefully!) and cook another 2–4 minutes until it’s just cooked through. Don’t worry if it looks a bit pale or there are some white bits oozing out—that’s just albumin. I promise it always looks a bit weird before it looks delicious.
- Take it off the grill and let it rest for a couple of minutes. I always have to swat my partner away at this point, because he tries to steal a bite before I’m done plating.
What I’ve Learned (a.k.a. Notes)
- If you notice your salmon sticking, let it cook another minute before trying to flip it. It usually releases on its own when it’s ready. (I used to panic and force it, but patience wins here.)
- Don’t marinate for more than 2 hours—seriously, it gets a little funky texture-wise.
- Sometimes I just grill the salmon without any marinade at all and serve it with a squeeze of lemon, if I’m feeling lazy. Totally valid approach.
Variations I’ve Tried—Some Winners, Some Not So Much
- Added a splash of orange juice to the marinade once. Actually, that was pretty nice.
- Used brown sugar instead of honey. It works, but you have to stir more (unless you like grainy bits). And once I tried maple syrup and chili flakes—kind of odd, but not terrible.
- Tried using bottled Italian dressing for the marinade when I was out of everything else. Wouldn’t do that again. The flavor was, um, not my favorite.
What You Need (But Also, What to Do If You Don’t Have It)
- Grill or grill pan: If you don’t have one, a regular frying pan works. You just lose those fancy grill marks. No big deal.
- Tongs or a fish spatula: I once used a pancake flipper. It was fine.
- Mixing bowl and whisk: In a real pinch, shake the marinade up in a jar. Kids love helping with this part (especially if the jar’s got a tight lid!).
How I Store Leftovers (or, More Honestly, How I Don’t)
If there is any left (rarely in my house), I pop it in an airtight container in the fridge. It’s good for up to 2 days, but honestly, it never lasts more than a day before someone grabs it for lunch. I think it actually tastes even better cold the next day, but maybe that’s just me.
How We Serve It (and a Family Quirk)
I usually serve this with steamed rice and a big green salad—sometimes, if I’m feeling fancy, I’ll make potato salad. My kids like to make little salmon ‘taco’ wraps with lettuce leaves. Apparently that’s a thing now? Sometimes I’ll sprinkle a little more fresh dill on top, if I remember.
On Friday nights, we sometimes have it with oven fries. It’s not traditional, but hey, it’s our tradition.
Things I’ve Messed Up (So You Don’t Have To)
- Don’t try to rush the marinade. I once tried to just brush the marinade on and grill straightaway. It tasted fine, but definitely not as flavorful. Live and learn.
- Keep an eye on the heat. Too high, and the outside burns before the inside is done. (Been there, done that, ate it anyway.)
- Try not to overcook—salmon dries out quick. If you’re not sure, just poke it with a fork. Should flake easily but still look moist.
Questions People Ask Me (and My Honest Answers)
Can I make this in the oven instead?
Yep! Broil on high for about 5-7 minutes, or until it’s cooked through. I’ve done this when it’s raining buckets outside. Works just fine.
What if my salmon has skin on?
Leave it on; it helps hold everything together. Plus, some people love that crispy skin. (Not me, but my cousin fights for it.)
Can I use frozen salmon?
Absolutely. Just thaw it first, or you’ll be waiting a long time for dinner. Pro tip: I’ve found these thawing tips from Bon Appetit handy.
Do I need to flip the salmon?
Usually, yes, unless it’s super thin. But if it’s falling apart, just leave it—nobody will notice once it’s on the plate.
Can I double the marinade?
Of course! Just don’t reuse it after it’s touched raw fish unless you boil it first. Learned that the hard way (let’s not talk about that evening).
Oh, and quick side note: if you’re into kitchen gadgets, I recently bought a digital thermometer, and—on second thought—I think I still prefer the old fork test. But maybe that’s just me being old-fashioned.
If you’re new to grilling or just want more fish ideas, I really like reading this guide to salmon recipes from Feasting at Home. Lots of good inspiration there.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried dill or fresh dill, chopped
- Salt and black pepper, to taste
Instructions
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1In a medium bowl, whisk together olive oil, soy sauce, lemon juice, garlic, honey, dill, salt, and black pepper to make the marinade.
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2Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Marinate in the refrigerator for at least 10 minutes.
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3Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
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4Remove the salmon from the marinade and place on the grill, skin-side down. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
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5Transfer the grilled salmon to a serving platter. Garnish with additional fresh dill and lemon wedges if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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