Easy Grilled Lemon Dill Salmon

Here is my favorite grilled lemon dill salmon recipe, with tender salmon fillets, fresh lemon slices, aromatic dill, and a simple garlic butter that makes this dish taste like something from a restaurant.

This grilled salmon is what I make when I want a quick weeknight dinner that still feels special. It takes less than 30 minutes from start to finish, and my kids actually ask for seconds. Plus, the leftovers are great on salads the next day.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn.

For this recipe, you’ll want to use skin-on salmon. The skin acts as a protective barrier between the fish and the hot grill grates, helping prevent sticking and keeping the flesh moist. Plus, when grilled properly, salmon skin can get nice and crispy, adding a pleasant texture to your meal.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Salmon: While salmon is ideal for this recipe, you can use other firm fish like Arctic char, steelhead trout, or even halibut. Just keep an eye on cooking times since thinner filets will cook faster.
• Fresh dill: If you don’t have fresh dill, you can use 1 teaspoon of dried dill instead. Fresh parsley or tarragon also work nicely with salmon and lemon.
• Butter: For a dairy-free option, you can skip the compound butter and just brush the salmon with extra olive oil mixed with the dill and a squeeze of lemon juice.
• Olive oil: Any neutral cooking oil like avocado oil or grapeseed oil works fine for grilling. Just make sure it has a high smoke point.
• Lemon: In a pinch, lime can work as a substitute, though it will give the dish a slightly different flavor profile. You could also use orange for a sweeter citrus note.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not properly oiling both the grates and the fish itself, which leads to the skin sticking and tearing when you try to flip it – make sure to wipe down those grates with an oil-soaked paper towel right before cooking.

Overcooking is another common issue since salmon continues to cook after you remove it from the grill, so take it off when the center is still slightly translucent and registers about 125°F for medium doneness.

To get those beautiful grill marks and prevent sticking, resist the urge to move or flip the salmon too early – it will naturally release from the grates when it’s ready, usually after 2-4 minutes.

Finally, make sure your salmon sits at room temperature for 15-20 minutes before grilling, as cold fish straight from the fridge cooks unevenly and is more likely to stick to the grill.

What to Serve With Grilled Salmon?

This grilled salmon pairs beautifully with roasted or grilled vegetables like asparagus, zucchini, or green beans that can cook right alongside the fish. A light grain salad with quinoa or couscous tossed with fresh herbs and lemon juice complements the bright flavors without weighing you down. For something more substantial, try serving it over a bed of garlic mashed potatoes or alongside a simple arugula salad with shaved parmesan. Rice pilaf or wild rice also makes a great side that soaks up any extra lemon butter from the fish.

Storage Instructions

Store: Leftover grilled salmon keeps well in an airtight container in the fridge for up to 3 days. I like to flake it over salads or toss it with pasta for quick lunches throughout the week.

Freeze: You can freeze cooked salmon for up to 2 months in a freezer-safe container or wrapped tightly in plastic wrap and foil. Just know that the texture might be a bit softer after freezing, so I usually save frozen salmon for recipes where I’ll be flaking it anyway.

Serve Cold: This salmon is actually delicious straight from the fridge! I love eating it cold on top of a green salad or in a grain bowl. If you prefer it warm, just heat it gently in the microwave for 30-45 seconds or let it sit at room temperature for about 15 minutes before serving.

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 160-180 g
• Fat: 80-95 g
• Carbohydrates: 4-8 g

Ingredients

For the salmon:

• 24 oz salmon (cut into four 6-ounce fillets)
• 2 1/2 tablespoons olive oil (extra virgin)
• 1 large lemon (sliced into 1/4-inch rounds)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the herb butter:

• 1/4 cup unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• 1 small clove garlic, minced

Step 1: Prepare the Dill Butter and Salmon

• 1/4 cup unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• 1 small clove garlic, minced
• 24 oz salmon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, combine the softened butter, finely chopped fresh dill, and minced garlic, stirring until well blended.

Set aside at room temperature so it stays spreadable.

Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.

Let the salmon sit at room temperature for 10-15 minutes while you prepare the grill—this allows it to cook more evenly and helps develop a better crust.

Step 2: Prepare the Grill and Lemon Slices

• 1 large lemon
• 2 1/2 tablespoons olive oil

Preheat your grill to high heat for at least 10 minutes to ensure proper searing.

While the grill heats, slice the large lemon into 1/4-inch rounds and set aside—these will create a flavorful bed for the salmon and prevent sticking.

Once the grill is hot, use a grill brush to clean the grates thoroughly, then fold a paper towel, dip it in the olive oil, and carefully wipe down the grates.

I find this oil-and-paper-towel method creates a better non-stick surface than spray oils and gives you more control.

Step 3: Sear the Salmon Skin-Side Down

• salmon fillets from Step 1

Brush the salmon fillets lightly on both sides with the remaining olive oil.

Place them skin-side down on the oiled grill grates directly over the high heat.

Let them sear undisturbed for 2-4 minutes until the skin crisps and releases easily from the grill—you’ll know it’s ready when it doesn’t stick when you try to move it.

Avoid the temptation to move them around; this creates a beautiful golden crust and helps lock in moisture.

Step 4: Finish Cooking Over Medium Heat

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

Carefully flip the salmon fillets using a fish spatula or wide metal spatula, then immediately lower the grill heat to medium.

Place the lemon slices directly on the grill grates, arranging them in an area with medium heat.

Cover the grill and cook the salmon for 3-5 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.

The residual heat and gentle cooking will finish the fish while keeping it moist inside.

Step 5: Plate and Finish with Dill Butter

• salmon fillets from Step 4
• grilled lemon slices from Step 4
• dill butter mixture from Step 1

Transfer the salmon fillets to a serving platter, arranging 2-3 grilled lemon slices under each fillet.

Top each salmon fillet with a generous dollop of the dill butter mixture from Step 1, allowing it to melt slightly over the warm fish.

Serve immediately while the butter is still melting—the combination of the warm salmon, citrus, and herb butter creates an elegant, restaurant-quality dish that’s ready in about 20 minutes.