Summer cookouts beg for something that feels fancy but comes together fast. These 22 easy grilled salmon recipes give you bright citrus, sweet glazes, smoky char, and herb-forward marinades that make weeknight grilling feel like a celebration. You’ll find simple pantry marinades, quick spice rubs, and a few showstopper ideas for company.
I’ll walk you through clear steps, exact times and temps, and flavor pairings so you can pick the recipe that fits your grill, appetite, and schedule. Grab a reliable instant-read thermometer to nail doneness, and if you like clean-up to be easy, a grill basket keeps fillets intact. Whether you want classic lemon-dill or a maple-soy glaze, these easy grilled salmon recipes have you covered.
1. Easy Grilled Salmon Recipes: Classic Lemon-Dill
Bright, herby, and timeless—this lemon-dill salmon is one of those easy grilled salmon recipes everyone asks for. The lemon brings freshness while butter keeps the flesh silky. This is great for casual dinners and backyard cookouts. Expect crisp edges and a tender center with a faint smokiness.
Ingredients
- 4 (6-oz) salmon fillets, skin-on, about 1-inch thick
- 2 tbsp olive oil
- 2 tbsp melted unsalted butter, warm
- 1 lemon, zested and juiced
- 2 tbsp fresh dill, chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- Lemon wedges, for serving
Instructions
- Pat salmon dry and brush with olive oil. Season with salt, pepper, and smoked paprika.
- In a small bowl, mix melted butter, lemon juice, lemon zest, dill, and garlic.
- Preheat grill to medium-high (about 400°F). Oil grates to prevent sticking.
- Place salmon skin-side down on the grill. Close lid and grill 4–5 minutes.
- Brush top with lemon-butter mixture, then flip carefully using a wide spatula.
- Grill 3–4 minutes more until flesh flakes easily and internal temp reads 125–130°F for medium (or 145°F if preferred).
- Remove and rest 3 minutes. Spoon any remaining lemon butter over fillets.
How to Serve It
Plate skin-side down with extra lemon wedges and a sprinkle of fresh dill. Pair with grilled asparagus and a chilled Sauvignon Blanc. Store leftovers in airtight containers in the fridge for up to 3 days. This holds well cold in salads or gently reheated.
2. Maple-Soy Glazed Grilled Salmon
Sweet maple and savory soy create a glossy glaze that caramelizes on the grill. This version tastes slightly sweet with an umami backbone and a hint of garlic. People who like Asian-inspired flavors will love how the glaze clings to the salmon.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup pure maple syrup
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 2 tbsp sliced scallions, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- Whisk maple syrup, soy sauce, rice vinegar, sesame oil, ginger, garlic, and pepper flakes.
- Marinate salmon in half the glaze for 15–30 minutes in the fridge (do not over-marinate).
- Preheat grill to medium-high (400°F) and oil grates.
- Grill skin-side down 4–5 minutes. Brush with glaze.
- Flip and grill 2–3 minutes, basting once more, until caramelized and internal temp is 125–130°F.
- Remove and rest 2–3 minutes.
- Drizzle with reserved glaze and garnish with scallions and sesame seeds.
How to Serve It
Serve over steamed jasmine rice or a chilled noodle salad. Add pickled cucumbers for acidity. Leftovers keep well in glass meal prep containers for up to 3 days.
3. Citrus-Herb Grilled Salmon with Orange Vinaigrette
This one layers orange and lemon with fresh herbs for a lively, slightly sweet finish. The orange vinaigrette brightens the fatty salmon without overpowering it. Great for lighter summer menus and bright salads.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Zest of 1 orange
- Juice of 1 orange
- Juice of 1 lemon
- 1 tsp honey
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup mixed salad greens, optional
Instructions
- Combine orange juice, lemon juice, orange zest, honey, olive oil, parsley, basil, salt, and pepper.
- Brush salmon with a little vinaigrette.
- Preheat grill to medium (375–400°F).
- Grill salmon skin-side down 4–5 minutes. Brush with vinaigrette.
- Flip and grill 2–3 minutes more until opaque and flaky.
- Rest 2 minutes, then spoon reserved vinaigrette on top.
How to Serve It
Serve over mixed greens with orange segments and a drizzle of extra vinaigrette. Store extra dressing in a jar for up to 4 days.
4. Garlic-Butter Grilled Salmon with Herbs
Garlic and butter are comfort flavors that pair beautifully with grilled salmon. The butter melts into the flakes for an indulgent texture while herbs add freshness. Perfect for family dinners.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp unsalted butter, softened
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp lemon zest
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
Instructions
- Mix butter, garlic, parsley, thyme, lemon zest, salt, and pepper.
- Preheat grill to medium-high (400°F) and oil grates.
- Brush salmon with olive oil and grill skin-side down 4–5 minutes.
- Spread garlic-butter on top, then flip and grill 2–3 minutes until cooked through.
- Rest 2 minutes so butter pools into the salmon.
How to Serve It
Serve on a warm platter with steamed green beans and new potatoes. Keep leftovers in airtight containers up to 3 days.
5. Easy Grilled Salmon Recipes: Chili-Lime Fiesta
A zesty chili-lime rub gives salmon a citrus punch and a gentle heat. It’s lively, smoky, and pairs well with corn and black bean salsa. This is one of my favorite easy grilled salmon recipes for summer fiestas.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- Zest and juice of 1 lime
- 2 tbsp chopped cilantro, plus extra for garnish
- Lime wedges, for serving
Instructions
- Combine chili powder, paprika, cumin, garlic powder, salt, lime zest, and olive oil to form a paste.
- Rub paste over salmon. Marinate 10–15 minutes.
- Preheat grill to medium-high (400°F) and oil grates.
- Grill skin-side down 4–5 minutes. Flip and grill 2–3 minutes until just cooked.
- Squeeze lime juice over fillets and sprinkle cilantro.
How to Serve It
Serve with corn and black bean salad, avocado slices, and a cold beer or margarita. Store in glass meal prep containers for up to 3 days.
6. Honey-Mustard Grilled Salmon with Thyme
Sweet honey and tangy mustard form a glossy crust that locks in juices. Fresh thyme adds an herbal lift. This is a family-friendly recipe with balanced flavors.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
Instructions
- Whisk Dijon, whole-grain mustard, honey, olive oil, thyme, salt, and pepper.
- Brush mustard mixture on salmon and let sit 10 minutes.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes. Brush more glaze and flip.
- Grill 2–3 minutes until glaze is sticky and salmon flakes.
- Rest 2 minutes, serve with lemon.
How to Serve It
Pair with roasted baby potatoes and a simple green salad. Keep leftovers in airtight containers for up to 3 days.
7. Cajun-Spiced Grilled Salmon
Blackened Cajun spices give the salmon a robust, peppery crust. It’s smoky, slightly spicy, and pairs well with creamy sides. Great if you like bold, savory flavors.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2–1 tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- Lime wedges, for serving
Instructions
- Mix spices: paprika, onion powder, garlic powder, oregano, thyme, cayenne, and salt.
- Rub salmon with olive oil, then coat with spice mix.
- Preheat grill to medium-high (400°F) and oil grates.
- Grill skin-side down 4–5 minutes for charred edges.
- Flip and grill 2–3 minutes until interior flakes.
- Rest 2 minutes and serve with lime wedges.
How to Serve It
Serve with creamy coleslaw and grilled corn. Store leftovers in airtight containers.
8. Cedar-Plank Grilled Salmon with Brown Sugar
Grilling on cedar planks imparts a gentle smoky, woodsy flavor and keeps salmon moist. A light brown sugar rub caramelizes beautifully. Soak the plank and you’ll get a subtle aroma that makes dinner feel special.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup brown sugar, packed
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 lemon, sliced
- Fresh rosemary sprigs, for aroma
- 1 cedar grilling plank, soaked 1 hour
Instructions
- Soak cedar plank in water at least 1 hour.
- Mix brown sugar, mustard, salt, pepper, paprika, and olive oil.
- Spread mixture on salmon and top with lemon slices and rosemary.
- Preheat grill to medium (350–375°F). Place plank on grill and heat 2–3 minutes.
- Place salmon on plank, close lid, and cook 12–15 minutes until salmon flakes and reaches 125–130°F.
- Remove plank from grill with tongs and let rest 3 minutes.
How to Serve It
Serve directly on the plank for a dramatic presentation. Pair with grilled vegetables and chilled rosé. Store leftovers in airtight containers.
9. Easy Grilled Salmon Recipes: Mediterranean Herb & Olive Relish
A bright olive and tomato relish adds tang and texture to grilled salmon for a Mediterranean twist. This is one of the most refreshing easy grilled salmon recipes—herby, briny, and colorful.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and chopped
- 2 tbsp capers, rinsed
- 2 tbsp red onion, finely chopped
- 2 tbsp chopped parsley
- 1 tbsp red wine vinegar
- 1 tsp lemon zest
- Salt and pepper, to taste
Instructions
- Toss tomatoes, olives, capers, onion, parsley, vinegar, lemon zest, salt, and pepper; set aside.
- Preheat grill to medium-high and oil grates.
- Brush salmon with olive oil and season with salt and pepper.
- Grill skin-side down 4–5 minutes, flip and grill 2–3 minutes until flaky.
- Spoon olive-tomato-caper relish over salmon before serving.
How to Serve It
Serve with orzo or crusty bread and a Greek salad. Store relish separately in a jar for up to 3 days.
10. Brown Butter Lemon Grilled Salmon
Brown butter adds a nutty depth that complements lemon brightening. It’s buttery without being heavy and gives simple grilled salmon a gourmet touch.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Melt butter in a small saucepan until golden brown and fragrant; remove from heat.
- Stir in lemon juice, zest, and parsley.
- Preheat grill to medium-high and oil grates.
- Brush salmon with olive oil, season, and grill skin-side down 4–5 minutes.
- Flip, baste with brown butter, and grill 2–3 minutes until flaky.
- Rest 2 minutes and spoon extra brown butter on top.
How to Serve It
Serve over buttery mashed potatoes or wilted spinach. Store in airtight containers for up to 3 days.
11. Miso-Glazed Grilled Salmon
Umami-rich white miso pairs with mirin and soy for a savory-sweet glaze that caramelizes beautifully on the grill. This holds up well to sides like soba noodles or grilled bok choy.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake (or water)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp sliced scallions, for garnish
- 1 tsp toasted sesame seeds, for garnish
Instructions
- Whisk miso, mirin, sake, soy sauce, honey, sesame oil, and ginger.
- Marinate salmon for 15–30 minutes.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, glaze and flip.
- Grill 2–3 minutes until caramelized and done.
- Garnish with scallions and sesame seeds.
How to Serve It
Pair with steamed rice and quick-pickled cucumbers. Store leftovers in glass meal prep containers.
12. Spicy Sriracha-Lime Grilled Salmon
If you like heat with brightness, this sriracha-lime glaze delivers. Sweetness balances the spice so the salmon stays approachable for guests who like a little kick.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp sriracha
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp olive oil
- 2 tbsp chopped scallions, for garnish
Instructions
- Whisk sriracha, honey, soy sauce, lime juice, zest, and olive oil.
- Brush salmon with glaze and marinate 10 minutes.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, brush glaze, flip, and grill 2–3 minutes more.
- Rest 2 minutes and garnish with scallions.
How to Serve It
Serve with coconut rice and grilled pineapple. Leftovers keep well in airtight containers.
13. Brown Sugar & Mustard Plank Salmon
Sweet brown sugar and tangy grainy mustard form a sticky crust while the cedar plank adds a smoky undertone. This is a crowd-pleaser with caramelized edges and moist flesh.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup brown sugar
- 2 tbsp whole-grain mustard
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 cedar grilling plank, soaked
Instructions
- Soak cedar plank 1 hour. Preheat grill to medium (350–375°F).
- Mix brown sugar, whole-grain and Dijon mustards, olive oil, salt, and pepper.
- Spread mixture on salmon. Place on soaked plank.
- Place plank on grill and cook 12–15 minutes, until salmon flakes and edges caramelize.
- Remove carefully and rest 3 minutes.
How to Serve It
Serve on the plank with roasted summer vegetables. Store leftovers in glass meal prep containers.
14. Herb-Crusted Grilled Salmon with Panko
A crisp panko-herb crust adds satisfying texture to grilled salmon. The crust browns nicely while the flesh stays tender. Use a small sheet pan when assembling the crust.
Ingredients
- 4 salmon fillets (6 oz each)
- 3/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp grated Parmesan
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Mix panko, Parmesan, parsley, chives, lemon zest, garlic powder, salt, pepper, and olive oil.
- Preheat grill to medium-high and oil grates.
- Pat salmon dry, brush with a thin layer of olive oil, and press panko mixture onto tops.
- Place salmon on grill skin-side down; close lid and cook 6–8 minutes until crust is golden and salmon flakes.
- Use a spatula to support fillets when removing. Rest 2 minutes.
How to Serve It
Serve with a lemony arugula salad and chilled white wine. Store crusted salmon upright in airtight containers for up to 2 days.
15. Greek Yogurt & Dill Marinated Grilled Salmon
A tangy Greek-yogurt marinade tenderizes while adding creaminess; a cool dill sauce served on top keeps it fresh and light. This is great for hot nights when you want something cooling.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp chopped dill
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 small cucumber, peeled into ribbons for serving
Instructions
- Whisk yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper.
- Coat salmon in marinade and chill 15–30 minutes.
- Preheat grill to medium-high and oil grates.
- Brush off excess marinade and grill skin-side down 4–5 minutes.
- Flip and grill 2–3 minutes until cooked through.
- Serve with cucumber ribbons and extra dill yogurt sauce.
How to Serve It
Serve with a chilled cucumber-tomato salad and lemon wedges. Store leftover sauce in a mason jar for up to 3 days.
16. Soy-Ginger Quick Marinade Grilled Salmon
This quick soy-ginger method gives you big flavor in minimal time. The ginger brightens the soy, and a splash of rice vinegar keeps things balanced. Great for busy summer evenings.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1 tbsp sliced scallions, for garnish
Instructions
- Whisk soy, rice vinegar, honey, ginger, garlic, sesame oil, and olive oil.
- Marinate salmon 10–20 minutes.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, baste, flip and cook 2–3 more minutes.
- Rest 2 minutes and garnish with scallions.
How to Serve It
Serve with steamed broccoli and brown rice. Store leftover marinade separately for up to 2 days in the fridge.
17. Lemon-Pepper Grilled Salmon with Arugula Salad
Lemon-pepper seasoning is quick, fresh, and crowds tend to love the straightforward flavor. Tuck salmon over a peppery arugula salad for a light summer meal.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- 2 cups arugula
- 1/4 cup shaved Parmesan
- 2 tbsp lemon juice
- 1 tbsp olive oil, for dressing
Instructions
- Mix lemon zest, pepper, and salt; rub onto salmon with olive oil.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, flip and cook 2–3 minutes until flaky.
- Toss arugula with lemon juice, olive oil, and a pinch of salt.
- Plate salmon over arugula and top with shaved Parmesan.
How to Serve It
Serve with crusty bread and chilled rosé. Store salad and salmon separately in airtight containers.
18. Pineapple Teriyaki Grilled Salmon
Sweet grilled pineapple and sticky teriyaki make for a tropical-flavored salmon that’s perfect for backyard parties. The pineapple adds acidity and charred sweetness.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 2 tbsp pineapple juice
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 1 cup pineapple rings, grilled
- Cilantro, for garnish
Instructions
- Whisk teriyaki, pineapple juice, brown sugar, soy sauce, and ginger.
- Marinate salmon 15–20 minutes.
- Preheat grill to medium-high and oil grates.
- Grill salmon skin-side down 4–5 minutes, brush with teriyaki and flip.
- Grill 2–3 minutes more until sticky and glazed. Grill pineapple rings until charred.
- Rest 2 minutes and garnish with cilantro.
How to Serve It
Serve with coconut rice and grilled pineapple. Store leftovers in glass meal prep containers.
19. Lemon-Garlic Butter Foil-Pack Salmon (Grill-Pouch)
Foil-pack salmon with lemon-garlic butter simplifies cooking and cleanup—everything steams together for juicy fish and tender veggies. Use foil pouches for easy portioning.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 lemon, sliced
- 3 tbsp butter, divided
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
- 4 large sheets heavy-duty foil
Instructions
- Toss potatoes with olive oil, oregano, salt, and pepper. Par-cook potatoes in microwave 3–4 minutes to soften.
- Place each salmon fillet on a foil sheet. Add potatoes around, top with lemon slice and 3/4 tbsp butter per packet, and garlic.
- Seal packets tightly.
- Preheat grill to medium and place packets over indirect heat for 12–15 minutes, until salmon is flaky.
- Open packets carefully and garnish with parsley.
How to Serve It
Serve directly from the foil or plate with a green salad. Store leftovers in airtight containers up to 3 days.
20. Greek Lemon-Oregano Grilled Salmon with Tzatziki
Classic Greek flavors—oregano, lemon, and cooling tzatziki—pair perfectly with grilled salmon. This is bright, herb-forward, and great for serving family-style.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp dried oregano (or 2 tbsp fresh)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup tzatziki sauce, store-bought or homemade
- Sliced cucumber and pita, for serving
Instructions
- Whisk olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
- Brush salmon with the mixture and marinate 10 minutes.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, flip and grill 2–3 minutes.
- Rest briefly and serve topped with tzatziki.
How to Serve It
Serve with warm pita, olives, and a Greek salad. Store tzatziki separately in a sealed jar for up to 4 days.
21. Brown Sugar & Chili Crusted Salmon with Mango Salsa
A sweet-spicy crust combined with fresh mango salsa brings texture and a tropical pop. This recipe balances caramelized edge with bright fruit for lively summer plates.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup brown sugar
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1 mango, diced
- 1/2 red bell pepper, diced
- 2 tbsp red onion, minced
- 1 tbsp lime juice
- 2 tbsp cilantro, chopped
Instructions
- Mix brown sugar, chili powder, smoked paprika, and salt; press onto tops of salmon.
- Preheat grill to medium-high and oil grates.
- Grill skin-side down 4–5 minutes, flip and cook 2–3 minutes until crust is caramelized.
- Toss mango, bell pepper, onion, lime juice, and cilantro to make salsa.
- Rest salmon 2 minutes and top with mango salsa.
How to Serve It
Serve with coconut-lime rice and grilled veggies. Store salsa separately in a sealed container up to 2 days.
22. Lemon-Caper Grilled Salmon with Buttered Peas
Lemon and capers add briny brightness, while buttered peas bring a sweet bite. This is a balanced, homey recipe that feels both fresh and comforting.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp capers, rinsed
- 1/2 cup frozen peas, cooked and buttered
- 1 tsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat grill to medium-high and oil grates.
- Toss salmon with olive oil, salt, and pepper.
- Grill skin-side down 4–5 minutes, then flip and grill 2–3 minutes.
- Meanwhile, melt butter in a small pan, add lemon juice, zest, and capers; warm through.
- Toss peas with a bit of butter and salt.
- Rest salmon 2 minutes, spoon lemon-caper sauce over top, and serve with buttered peas.
How to Serve It
Serve with crusty bread to soak up sauce and a chilled Chardonnay. Store leftovers in airtight containers up to 3 days.
Summer grilling should feel fun and manageable. These 22 easy grilled salmon recipes give you options from bright citrus and herb-forward classics to sticky glazes, spicy rubs, and plank grilling for smoky nuance. Pin the ones you want to try, save this list for your next backyard cookout, and experiment with a couple of marinades to find favorites for your crew.
Before you head outside, consider grabbing a trustworthy instant-read thermometer to check doneness and a grill basket if your fillets are thin—both make grilling salmon less fussy and more consistent. Which flavor are you trying first—maple-soy glaze or lemon-dill? Share this with friends who love grilling and pin it for later.
Leave a Reply