Best Grilled Salmon with Garlic Butter

If you ask me, grilled salmon is one of those dinners that feels fancy but comes together in no time.

This simple weeknight recipe features tender salmon fillets seasoned with smoky paprika and topped with a garlicky butter sauce. Fresh dill and bright lemon add just the right amount of flavor without overwhelming the fish.

The salmon gets grilled alongside lemon slices that char up nicely and add a sweet, smoky touch. A quick garlic butter made with good quality butter ties everything together.

It’s the kind of meal that works for busy Tuesday nights but also looks impressive enough for company.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For grilling, you’ll want fillets that are at least an inch thick so they don’t dry out on the grill, and skin-on pieces work great since the skin helps hold everything together and gets nice and crispy over the flames.

Options for Substitutions

This simple grilled salmon recipe works great with a few easy swaps:

• Salmon fillets: While salmon is ideal for this recipe, you can use other firm fish like trout, arctic char, or even swordfish steaks. Just adjust cooking time based on thickness – thinner fillets will cook faster.
• Unsalted butter: If you only have salted butter on hand, go ahead and use it, but skip the extra pinch of salt or reduce it to taste. For a dairy-free option, olive oil or ghee works well too.
• Fresh dill: Fresh parsley makes a great substitute and gives a slightly different but equally tasty flavor. In a pinch, you can use dried dill (about 1 teaspoon) but add it to the butter while cooking rather than as a garnish.
• Fresh garlic: You can swap fresh garlic with garlic powder (about ½ teaspoon) or pre-minced jarred garlic (1 tablespoon), though fresh gives the best flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not preheating your grill properly – you need a solid 400°F to get a nice sear without the fish sticking to the grates.

Overcooking is another common issue, so pull your salmon off the grill when it reaches 140°F instead of 145°F, as the internal temperature will continue to rise while it rests.

To prevent sticking, make sure to oil your grill grates well before placing the salmon on them, and resist the urge to flip the fish too early – it will naturally release from the grates when it’s ready.

Finally, don’t burn the garlic in your butter mixture by adding it to melted butter over high heat; instead, use low heat and remove it from the burner once the garlic becomes fragrant to keep the flavor smooth and not bitter.

What to Serve With Grilled Salmon?

Grilled salmon pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or green beans – just toss them with olive oil and roast until they’re tender and slightly crispy. A simple side of rice pilaf or quinoa works great to soak up that garlic butter, or you could go with creamy mashed potatoes if you’re in the mood for something more filling. For a lighter option, a fresh arugula salad with lemon vinaigrette complements the rich, buttery fish perfectly. Don’t forget to add extra lemon wedges on the side for squeezing over everything!

Storage Instructions

Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. I like to store the garlic butter separately if there’s any left, so you can add a fresh dollop when you reheat. The salmon tastes great cold too, tossed into a salad or flaked over some rice.

Freeze: You can freeze cooked salmon for up to 2 months, though I find it’s best enjoyed fresh. If you do freeze it, wrap each fillet tightly in plastic wrap and then place in a freezer bag to prevent freezer burn.

Reheat: Gently warm the salmon in a 275°F oven for about 10-15 minutes, or microwave on low power for 30-second intervals. Be careful not to overheat it or the salmon can dry out and get rubbery. A little extra garlic butter on top while reheating helps keep it moist.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 420-480
• Protein: 44-50 g
• Fat: 26-32 g
• Carbohydrates: 1-2 g

Ingredients

For the salmon:

• 8 oz wild-caught Atlantic salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1 lemon (sliced into 1/4-inch rounds for grilling)

For the garlic butter:

• 3 tablespoons unsalted butter (such as Kerrygold)
• 3 garlic cloves (freshly minced)
• 1 1/2 tablespoons fresh dill (finely chopped)
• 1/2 teaspoon lemon zest

Step 1: Prepare the Garlic Butter and Season the Salmon

• 3 tablespoons unsalted butter
• 3 garlic cloves, freshly minced
• 1 1/2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon lemon zest
• 8 oz wild-caught Atlantic salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

While your grill preheats, melt the butter in a small saucepan over medium-low heat until just foamy.

Add the minced garlic and cook gently for 1-2 minutes, stirring frequently, until fragrant but not browned—this releases the garlic’s flavor without bitterness.

Remove from heat and stir in the fresh dill and lemon zest.

Meanwhile, pat your salmon fillets dry with paper towels, then season both sides evenly with salt, ground black pepper, and smoked paprika.

I like to season the salmon right before cooking rather than letting it sit, as the salt can draw out moisture and make the skin less crispy on the grill.

Step 2: Preheat Grill and Prepare Lemon Slices

• 1 lemon, sliced into 1/4-inch rounds

Heat your grill to 400°F, ensuring the grates are clean and well-oiled to prevent sticking.

While the grill comes to temperature, arrange the lemon slices on a plate nearby—these will be grilled alongside the salmon to add a charred, caramelized element to your plate.

Having everything prepped and ready means you can focus entirely on the salmon once it hits the grill.

Step 3: Sear Salmon and Build Color

• seasoned salmon fillets from Step 1
• garlic butter mixture from Step 1

Once the grill is at temperature, place the salmon skin-side up on the grill grates and cook for 3-5 minutes without moving it.

This initial sear develops a golden crust and creates those desirable grill marks.

During this time, brush the top (flesh side) of the salmon generously with half of the garlic butter mixture from Step 1.

The butter will begin to flavor the fish and help keep it moist.

Step 4: Flip, Finish Cooking, and Grill Lemons

• flipped salmon from Step 3
• lemon slices from Step 2

Carefully flip the salmon skin-side down and immediately brush the new top surface with the remaining garlic butter.

Continue grilling for another 2-4 minutes until the salmon reaches an internal temperature of 145°F (check with a meat thermometer at the thickest part) and the flesh is opaque.

While the salmon finishes, lay the lemon slices directly on the grill grates for about 2-3 minutes per side until they develop char marks.

I find that grilling the lemon brings out its natural sweetness and adds a nice textured garnish.

Step 5: Rest and Plate

• cooked salmon from Step 4
• grilled lemon slices from Step 4

Transfer the salmon to a serving plate and let it rest for 2-3 minutes—this allows the proteins to set and keeps the fish tender and moist.

Arrange the charred lemon slices alongside the salmon.

Drizzle any remaining pan juices or extra garlic butter over the top of the salmon just before serving for maximum flavor impact.

Best Grilled Salmon with Garlic Butter

Delicious Best Grilled Salmon with Garlic Butter recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 1 serving

Calories 450 kcal

Ingredients

  

For the salmon

• 8 oz wild-caught Atlantic salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1 lemon (sliced into 1/4-inch rounds for grilling)

For the garlic butter

• 3 tablespoons unsalted butter (such as Kerrygold)
• 3 garlic cloves (freshly minced)
• 1 1/2 tablespoons fresh dill (finely chopped)
• 1/2 teaspoon lemon zest

Instructions

 

• While your grill preheats, melt the butter in a small saucepan over medium-low heat until just foamy. Add the minced garlic and cook gently for 1-2 minutes, stirring frequently, until fragrant but not browned—this releases the garlic's flavor without bitterness. Remove from heat and stir in the fresh dill and lemon zest. Meanwhile, pat your salmon fillets dry with paper towels, then season both sides evenly with salt, ground black pepper, and smoked paprika. I like to season the salmon right before cooking rather than letting it sit, as the salt can draw out moisture and make the skin less crispy on the grill.
• Heat your grill to 400°F, ensuring the grates are clean and well-oiled to prevent sticking. While the grill comes to temperature, arrange the lemon slices on a plate nearby—these will be grilled alongside the salmon to add a charred, caramelized element to your plate. Having everything prepped and ready means you can focus entirely on the salmon once it hits the grill.
• Once the grill is at temperature, place the salmon skin-side up on the grill grates and cook for 3-5 minutes without moving it. This initial sear develops a golden crust and creates those desirable grill marks. During this time, brush the top (flesh side) of the salmon generously with half of the garlic butter mixture from Step 1. The butter will begin to flavor the fish and help keep it moist.
• Carefully flip the salmon skin-side down and immediately brush the new top surface with the remaining garlic butter. Continue grilling for another 2-4 minutes until the salmon reaches an internal temperature of 145°F (check with a meat thermometer at the thickest part) and the flesh is opaque. While the salmon finishes, lay the lemon slices directly on the grill grates for about 2-3 minutes per side until they develop char marks. I find that grilling the lemon brings out its natural sweetness and adds a nice textured garnish.
• Transfer the salmon to a serving plate and let it rest for 2-3 minutes—this allows the proteins to set and keeps the fish tender and moist. Arrange the charred lemon slices alongside the salmon. Drizzle any remaining pan juices or extra garlic butter over the top of the salmon just before serving for maximum flavor impact.