This is the best grilled salmon recipe that results in flavorful, tender salmon every time! It cooks up in just 10 minutes for a quick and easy dinner option.
This summer we’ve been constantly firing up the grill to make these cilantro lime chicken burgers, grilled chicken kabobs and our newest obsession… grilled salmon!
Grilled salmon is such an easy and flavorful recipe that cooks up in a matter of minutes! Just marinate the salmon, toss it on the grill and cook until perfectly tender and flaky. How easy is that?!
We love serving this with a side of grilled sweet potatoes or sautéed vegetables for dinner and added bonus: the kids are obsessed with this salmon too!
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Why You’ll Love This Recipe
- Easy to Prepare – With minimal ingredients and straightforward instructions, this recipe comes together quickly and cooks up in just 10 minutes. The hardest part is waiting for it to marinate in the fridge before grilling.
- Flavorful – The combination of lemon juice, soy sauce, dijon, garlic and a touch of brown sugar creates a flavor packed marinade that’s both sweet and savory and gives the salmon a nice caramelized finish when grilled.
- Versatile – Serve this salmon for dinner with a side salad or roasted veggies (like this easy spinach salad or roasted broccoli) or at a summer cookout with multiple side dishes like this healthy pasta salad, avocado corn salad and/or roasted tomato salad.
Ingredients Needed
- salmon – you’ll want 4 salmon filets for this recipe. BBQ cut salmon filets are the perfect size for grilling because they’re thicker and more uniform in size so will cook evenly. I love using fresh or frozen wild-caught salmon, but you can also use farm-raised salmon if that’s what is accessible to you.
- lemon juice – this helps to tenderize the salmon. I recommend using freshly squeezed lemon juice as opposed to store-bought.
- soy sauce – adds a savory, umami flavor that complements the salmon beautifully. I recommend using low sodium so you can control the amount of salt.
- brown sugar or honey – this adds a touch of sweetness that balances the savory and tangy elements of the marinade. It also helps to create a caramelized finish on the salmon once grilled. Both brown sugar or honey will work wonderfully.
- dijon mustard – adds a slight tang and depth of flavor to the marinade. It’s a small amount, but it makes a big impact, so I wouldn’t skip this ingredient!
- garlic – crushed or minced garlic infuses the marinade with its savory flavor. I like to use the frozen crushed garlic cubes as a time-saver. You can also use garlic powder instead of fresh if that’s what you prefer.
Substitutions & Variations
- Soy sauce: You can use tamari for a gluten-free option or coconut aminos if you prefer a soy-free alternative.
- Sweetener: Coconut sugar, maple syrup or agave nectar can be used in place of brown sugar or honey for a different type of sweetness.
- Garlic: Only have garlic powder on hand? Use 1/2 teaspoon garlic powder instead of 2 cloves.
- Make it spicy: Add a teaspoon of red pepper flakes or a dash of hot sauce to the marinade for extra spice!
- Swap the protein: This marinade will work with a variety of different protein options from other fish options like halibut and grilled shrimp to grilled chicken.
How to Make Grilled Salmon
Step 1: Pat the salmon dry and sprinkle with salt and pepper.
Step 2: Make the marinate by whisking together lemon juice, soy sauce, brown sugar or honey, dijon mustard and garlic. Add it to a a gallon zip lock bag or whatever you have on hand that will be able to fit four filets.
Step 3: Place the salmon in the bag with marinade and let marinade for 2-3 hours.
Step 4: Grill the salmon for 8-10 minutes, until flaky and tender. Serve with your favorite sides and enjoy!
Brittany’s Tip!
For perfectly grilled salmon that doesn’t stick to the grill and retains its moisture, preheat your grill and oil the grates well. Brush a light coat of olive oil on both the fish and the grill grates before placing the salmon on the grill. This helps create a non-stick surface and adds a bit of extra flavor.
Serving Suggestions
This is such a great recipe because it pairs with so many different sides! I love serving it with a grain and a veggie but feel free to get creative! Here are some ideas:
How to Store Leftovers
This salmon will keep fresh in an airtight container in the refrigerator for up to three days. I recommend reheating in the oven, toaster oven or air fryer for the best results!
Frequently Asked Questions
For the best results, I suggest marinating the salmon for 2-3 hours. If you’re short on time, even 30 minutes will still infuse the salmon with good flavor. Avoid marinating for more than 24 hours as the acidic marinade can start to break down the fish.
The best salmon for grilling is wild-caught varieties like King (Chinook), Sockeye, or Coho, in my opinion as they are more flavorful. Farmed salmon, such as Atlantic salmon, can also work if that’s what you have available. As far as the cut goes, I recommend BBQ cut salmon filets, which are thicker and center-cut pieces, so they usually cook more evenly.
Yes, you should flip the salmon on the grill. Start by grilling the salmon skin-side up for just a few minutes, long enough to get grill marks on the flesh. Then carefully flip it and grill until the salmon is opaque and easily flakes with a fork, about 8-10 minutes total.
The salmon is done cooking when it reaches an internal temperature of 145°F and the skin is opaque and easily flakes with a fork. Be sure to not overcook your salmon as it’ll get dry and tough.
To keep salmon from sticking to the grill, make sure the grill is preheated to medium-high heat and the grates are well-oiled. Lightly brush the salmon with oil before placing it on the grill. Let the salmon cook undisturbed for a few minutes before attempting to flip it, allowing a crust to form that makes flipping easier without sticking.
More Salmon Recipes
Be sure to check out all of the popular salmon recipes here on EBF!
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