How to Cook Salmon on the Grill

Grilled salmon is a perfect summer entrée—healthy, quick, and delicious. Whether you’re experienced or new to grilling, mastering how to grill salmon can transform your summer meals. Learn the secrets to making salmon that’s flavorful, tender inside, and crispy outside.

With warmer weather comes grilling season, and one of the easiest foods you can prepare on a grill, whether it’s gas or charcoal, is salmon. There is a trick to grilling salmon, though, and once you know it, it will transform your success with grilling this fish forever. This simple technique ensures your salmon is perfectly cooked every time—crispy on the outside, tender, and juicy on the inside.

For all the salmon lovers out there, you must try my Mediterranean Salmon Rice Bowl, Air Fryer Salmon with Lemon Dill Sauce, Pan Seared Salmon Recipe and Blackened Salmon Recipe.

Recipe Highlights

Primary Cooking Technique: Grilling

Dominant Flavor Profile: Savory with Mediterranean Flavors

Skill Level Required: Beginner-friendly

Why You’ll love this recipe: For its irresistible combination of smoky, savory flavors and tender, flaky texture that melts in your mouth.

Ingredients You’ll Need for Grilled Salmon

Salmon: Choose fresh, high-quality salmon with the skin on for added flavor and moisture retention during grilling. You can use coho, sockeye or any other type of salmon that’s available to you.

Olive Oil: Choose a good quality extra virgin olive oil for the marinade.

Dried Dill: While dried dill works well in this recipe, you can also use fresh dill for a more vibrant flavor. Simply increase the quantity to 2-3 teaspoons if using fresh dill.

Cumin: Cumin adds a warm, earthy flavor to the marinade.

Paprika: Paprika lends a subtle smokiness and vibrant color to the salmon.

Garlic: Fresh garlic cloves will infuse the marinade with aromatic flavor.

Citrus Slices (Lemon, Lime, Orange): Fresh citrus slices not only add flavor but also help to keep the salmon from sticking to the grates while grilling.

Cherry Tomatoes: Choose ripe cherry tomatoes for sweetness and color contrast.

Feta Cheese: Crumbled feta cheese adds a tangy and creamy element to the topping. Choose a good-quality feta cheese for the best taste and texture.

Kalamata Olives: Kalamata olives provide a briny and savory flavor to the topping.

Fresh Dill: Fresh dill leaves add a burst of freshness and herbal flavor to the topping.

How to Cook Salmon on the Grill

Step 1: Prepare the Salmon

Use paper towels to gently pat dry the salmon fillets. This helps the marinade adhere better and promotes even cooking.

Step 2: Prepare the Marinade

In a small bowl, combine the olive oil, dried dill, ground cumin, kosher salt, black pepper, paprika, and minced garlic. Mix well to combine.

Brush the salmon with the marinade.

Step 3: Grill The Salmon

Preheat the grill to medium-high. Place the salmon on the grates on top of the lemon, lime, and orange slices.

Close the lid and cook for 10 to 12 minutes. The salmon is ready when it easily flakes with a fork and reaches an internal temperature of 145°F (63°C).

Serve and Enjoy

Once the salmon is cooked, carefully transfer it to a serving platter or individual plates. Top the grilled salmon with the sliced cherry tomatoes, crumbled feta cheese, kalamata olives, and fresh dill leaves. Squeeze fresh lemon juice over the top for an extra burst of citrus flavor.

Serving Suggestions

Grilled salmon is a versatile dish that pairs beautifully with a variety of sides and garnishes, making it the perfect centerpiece for any meal.

For a light and refreshing option, serve the salmon with salads such as Middle Eastern Chopped Salad, Greek Pasta Salad Recipe, Grilled Peach Salad Recipe with Feta and Zaatar.

You can also complement the salmon’s smoky flavor with grilled vegetables like Grilled Asparagus with Lemon Tahini Sauce or Grilled Zucchini With Tahini Yogurt Sauce.

A side of rice pilaf such as Saffron Rice, Greek Lemon Rice Recipe, and Instant Pot Brown Rice Recipe adds a wholesome, nutty component that balances the richness of the salmon.

Variations and Substitutions

• Use oregano, thyme, and rosemary instead of dill and cumin. Add capers, sun-dried tomatoes, and artichoke hearts as toppings.

• Replace the cumin and paprika with Cajun seasoning for a spicy kick. Serve with a side of remoulade sauce.

• If you don’t have dill, you can use fresh parsley, cilantro, or basil to add a different but equally delicious herbaceous note.

Pro Tips

Preheat the Grill Properly: Ensure your grill is preheated to medium-high heat (around 375-400°F or 190-200°C) before placing the salmon on the grates. This helps to sear the salmon and prevent it from sticking.

Use a Clean and Oiled Grill: Make sure your grill grates are clean and well-oiled. This will help prevent the salmon from sticking and make it easier to flip or remove.

Marinate for Flavor: Allow the salmon to marinate for at least 15-20 minutes before grilling. This enhances the flavor and helps the spices penetrate the fish.

Grill Skin-Side Down: Grill the salmon skin-side down. The skin acts as a barrier, protecting the flesh from direct heat and ensuring the salmon cooks evenly without drying out.

Don’t Overcook: Grill the salmon for 10–12 minutes, depending on the thickness of the fillets. The fish should easily flake with a fork. Overcooking can lead to dry, tough salmon.

Use Citrus Slices: Placing lemon, lime, and orange slices on the grill under the salmon infuses it with citrusy flavors, helps keep the fish moist, and prevents sticking.

Storage

Refrigeration: Place the cooled salmon in an airtight container and refrigerate for up to 3 days.

Freezing: I don’t recommend freezing cooked salmon as the flavor and texture would be compromised.

Reheating: When reheating, avoid using high heat, which can dry out the salmon. Instead, reheat in the oven at 275°F (135°C) for about 10-15 minutes or until warmed through. You can also gently reheat it in a covered skillet over low heat or in the microwave on a low setting.

Use Leftovers Creatively: Leftover grilled salmon can be flaked and added to salads, pasta dishes, or sandwiches for a quick and tasty meal.

Frequently Asked Questions