I used to think grilled salmon was something you only ordered at restaurants. Growing up, my mom stuck to the basics – chicken, hamburgers, and the occasional meatloaf. Fish felt fancy and complicated, especially on the grill.
Turns out, I couldn’t have been more wrong about salmon. With just a few ingredients and some simple steps, you can make restaurant-quality grilled salmon right in your backyard. The garlic butter sauce is really what makes this dish shine – and trust me, once you try it this way, you’ll wonder why you ever felt intimidated in the first place.
Why You’ll Love This Grilled Salmon
- Quick and simple – Ready in just 25 minutes with minimal prep work, this grilled salmon is perfect for busy weeknight dinners when you want something good but don’t have hours to spend in the kitchen.
- Healthy protein option – Salmon is packed with omega-3 fatty acids and protein, making this a nutritious choice that doesn’t sacrifice flavor for health benefits.
- Basic ingredients – You only need a handful of everyday ingredients – salmon, butter, garlic, and some basic seasonings. No fancy shopping trips required!
- Restaurant-quality results – The garlic butter sauce creates a rich, flavorful finish that makes this simple dish taste like something you’d order at a nice restaurant.
What Kind of Salmon Should I Use?
For grilled salmon, you’ve got several great options that will all give you tasty results. Atlantic salmon is the most common type you’ll find at the grocery store and works perfectly fine, while sockeye or coho salmon offer a deeper color and slightly stronger flavor. If you’re buying fresh salmon, look for fillets that have a bright color and smell like the ocean – not fishy. For this recipe, you can use either skin-on or skinless fillets, though keeping the skin on helps hold the fish together on the grill and adds extra flavor. Just make sure your fillets are about the same thickness so they cook evenly.
Options for Substitutions
This simple grilled salmon recipe can be adjusted with several substitutions if needed:
- Salmon fillets: While salmon gives the best results here, you can use other firm fish fillets like mahi-mahi, cod, or halibut. Just adjust cooking time – thicker fillets need a few extra minutes while thinner ones cook faster.
- Butter: If you’re avoiding dairy, olive oil makes a good substitute. You can also try ghee or a dairy-free butter alternative. Use the same amount as called for in the recipe.
- Fresh garlic: No fresh garlic? Use 1/2 teaspoon of garlic powder instead. In a real pinch, 1/4 teaspoon of garlic salt will work (but reduce the added salt in the recipe).
- Fresh herbs: Fresh dill and parsley are great, but dried herbs work too – just use 1/3 of the amount. You can also try fresh basil, thyme, or chives for a different flavor profile.
- Lemon: If you don’t have fresh lemon, a splash of bottled lemon juice works. You could also use lime, or even a splash of white wine vinegar for that acidic kick.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is overcooking it, which can turn your perfectly good fish into a dry, flaky disappointment – the key is to cook it just until it reaches 145°F internal temperature or when it flakes easily with a fork. Another common error is not patting the salmon dry before grilling, which prevents that beautiful golden crust from forming – take a moment to use paper towels to remove excess moisture from the fillets before seasoning. Starting with a clean, well-oiled grill grate is crucial to prevent sticking, and remember to let your salmon rest for 5 minutes after grilling to allow the juices to redistribute throughout the fillet. For the garlic butter, avoid burning the garlic by adding it towards the end of cooking, as burnt garlic can add an unpleasant bitter taste to your otherwise perfect salmon.
What to Serve With Grilled Salmon?
When it comes to grilled salmon, I love pairing it with simple sides that let the fish shine while adding some nice variety to the plate. A bed of fluffy rice pilaf or quinoa works great to soak up all that tasty garlic butter sauce. For vegetables, roasted asparagus or Brussels sprouts are perfect matches – just toss them with olive oil and pop them in the oven while the salmon cooks. If you want to keep things light and fresh, a crisp green salad with a lemon vinaigrette ties everything together nicely. You could also add some roasted baby potatoes with herbs if you’re extra hungry!
Storage Instructions
Keep Fresh: Got leftover salmon? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. The garlic butter might solidify in the fridge, but that’s totally normal!
Prepare Ahead: You can mix up the garlic butter a day or two before and keep it in the fridge. When you’re ready to cook, just let it come to room temperature. This makes dinner prep super quick on busy weeknights.
Warm Up: To enjoy your leftover salmon, gently warm it in the microwave at 50% power in 30-second bursts until just heated through. You can also warm it in a covered skillet over low heat. Just be careful not to overheat, as salmon can dry out quickly!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 50-55 g
- Fat: 25-30 g
- Carbohydrates: 0-2 g
Ingredients
- Two salmon fillets (each 4 ounces, or adjust as needed)
- Pinch of salt and pepper
- 2 tablespoons butter (unsalted)
- 3 garlic cloves (finely chopped)
- Fresh dill or parsley
- Lemon slices for garnish (optional)
Step 1: Prepare the Salmon
Begin by patting the salmon dry and removing any bones.
Season both sides with salt and pepper, then allow the salmon to rest at room temperature for about 20 minutes.
This step helps in removing the chill and ensures even cooking.
Step 2: Prepare the Garlic Butter
While the salmon is resting, preheat your grill to medium-high, around 400 degrees Fahrenheit.
In a sauce pot, heat butter and garlic together until the butter has melted.
Once melted, add fresh dill to the mixture for added flavor.
Step 3: Season and Brush the Salmon
Re-season the salmon lightly with salt and pepper as needed.
Using a brush, apply the melted garlic butter evenly over the entire fillet, including the skin.
Ensure every part is coated for optimal flavor.
Step 4: Prepare the Grill
Ensure your grill grates are clean by scrubbing them with a grill brush.
Once cleaned, oil the grates to prevent sticking.
This is crucial for getting the perfect grill marks and a non-stick surface for your salmon.
Step 5: Grill the Salmon
Place the salmon on the preheated grill, skin-side up.
Close the lid and grill the salmon for 3-5 minutes, or until it releases easily from the grates when using tongs.
Flip the salmon over, brush with more garlic butter, close the lid, and continue grilling for a few more minutes.
The salmon is ready when it is opaque, flakes apart easily, and reaches an internal temperature of 140 degrees Fahrenheit.
Step 6: Rest and Serve the Salmon
Transfer the grilled salmon to a covered platter and let it rest.
This resting period allows carry-over cooking to increase the internal temperature to a safe minimum of 145 degrees Fahrenheit.
Serve the salmon warm, garnished with lemon for additional brightness and flavor.