Easy Grilled Salmon Recipes

This is my let’s-have-dinner-outside, windows-open, smells-like-summer recipe: salmon that’s marinated in a quick lemon-garlic-maple-soy situation and thrown on a hot grill so it gets those little charry edges and stays tender in the middle. It’s unfussy, fast, wildly flavorful, and honestly? It tastes like I put in way more effort than I did. If you’ve been burned by dry fish before (same), this one is about to redeem grilled salmon for you.

My husband calls this “fancy Wednesday,” which is hilarious because the marinade is like… five pantry things and a lemon. The kids pick at the crispy bits and then steal the leftover sauce with their fingers (not mad, just impressed). We’ve made this for last-minute neighbors, after-soccer nights, and one memorable camping trip where I forgot the tongs and flipped the salmon with a spatula and sheer optimism. It still turned out perfect.

How to Make It

Grab a medium bowl and whisk together: 2 tablespoons soy sauce (or tamari), 1 tablespoon maple syrup (or brown sugar), 1 tablespoon Dijon, 2 tablespoons olive oil, 2 grated garlic cloves, zest of 1 lemon plus the juice of half, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes. Taste it—salty-sweet-tangy? Good. If it’s too salty, splash in a little more lemon or maple.

Pat 4 salmon fillets dry (about 1.25 to 1.5 pounds total). If they’re wet, they steam instead of sear—ask me how I know. Spoon a couple tablespoons of the marinade into a tiny bowl and hide it in the fridge for brushing later. Toss the salmon with the rest and let it hang out for 15–30 minutes while you preheat the grill to medium-high (around 425°F). Don’t go longer than 45 minutes; lemon is bossy and will start “cooking” the fish.

Oil the grates like you mean it. I fold a paper towel, dunk it in oil, and swipe with tongs—twice. Lay salmon on the hot grill, skin-side down if it has skin. Close the lid and don’t fuss for 5–7 minutes. You’ll see the color turn opaque from the bottom up—when it’s about two-thirds there, you can either keep it skin-side down to the finish (my usual) or flip for 30–60 seconds for grill marks. Brush with that reserved marinade in the last minute. Pull it at 125–130°F for juicy medium; it’ll coast up a few degrees while it rests.

If sticking scares you (valid), do a piece of foil lightly oiled or a cedar plank soaked in water. You’ll miss some char, but you’ll gain peace of mind.

✔Ingredient Notes

– Salmon (skin-on fillets): Skin is your nonstick friend; it protects the flesh and gets crispy. Wild cooks faster; farmed is a little fattier and forgiving.
– Soy sauce or tamari: Salty backbone. Tamari if gluten-free. Coconut aminos works but is sweeter, so reduce the maple a touch.
– Maple syrup or brown sugar: Caramelizes into those sticky edges. Too much and it’ll burn—balance is the move.
– Dijon mustard: Emulsifies the marinade and gives a little tangy snap. Don’t skip; it’s quiet but important.
– Lemon (zest + juice): Zest brings perfume, juice brings brightness. Too much acid = ceviche vibes, so keep the marinating time short.
– Garlic: Fresh is best. Jarred will work in a pinch—been there—but it’s louder and can burn if it’s clinging to the outside.
– Smoked paprika + red pepper flakes: Gentle smokiness and a wink of heat. Paprika can scorch—keep most of it in the marinade, not on the grates.
– Olive oil: Helps it not stick and keeps the fish juicy. Avocado oil works too, especially for high heat.

✔Recipe Steps

1. Whisk soy/tamari, maple, Dijon, olive oil, garlic, lemon zest/juice, paprika, and red pepper flakes in a bowl.
2. Pat salmon dry, reserve 2 tablespoons marinade for brushing, and toss fillets in the rest for 15–30 minutes.
3. Preheat grill to medium-high (425°F) and oil the grates well.
4. Place salmon on the grill (skin-side down if skin-on), close lid, and cook 5–7 minutes without moving.
5. Flip for 30–60 seconds only if you want marks; brush with reserved marinade and cook to 125–130°F.
6. Rest 3–5 minutes, squeeze a little fresh lemon over top, and serve.

What to Serve It With

– Charred asparagus or zucchini, tossed with lemon and feta.
– Garlicky rice or buttery couscous that soaks up the drips.
– Crunchy cucumber-dill salad or a simple tomato-corn salad.
– Herby yogurt sauce or chimichurri if you like things saucy.
– Grilled bread. Absolutely not optional in this house.

✔Tips & Mistakes

– Oil the grates twice. It’s the difference between hero and heartbreak.
– Don’t over-marinate. Acid is powerful; 30 minutes is plenty.
– Use a thermometer. Salmon goes from perfect to dry in two minutes flat.
– Pat dry before marinating. Water blocks browning.
– Leave it alone. No poking for the first 5 minutes—let the crust happen.
– Watch sugar. If using brown sugar, keep the grill at medium-high, not raging hot.

✔Storage Tips

Fridge: Tuck leftovers into an airtight container up to 3 days. Cold salmon is elite on salads or straight from the fridge at 10 p.m.—zero judgment.
Reheat: Low and slow—275°F oven for 8–10 minutes or a covered skillet on low with a splash of water. Microwave works in 20–30 second bursts, but it can toughen, so be gentle.
Freeze: Flake and freeze flat up to 2 months for future salmon fried rice, tacos, or a “help, it’s Monday” pasta.

✔Variations and Substitutions

– Teriyaki-ish: Swap maple for brown sugar, add 1 teaspoon grated ginger, and a splash more soy.
– Lemon-herb: Ditch paprika, add chopped dill/parsley and extra zest. Clean and bright.
– Cajun: Rub fillets with Cajun seasoning + oil; skip the marinade and grill hot and fast.
– Honey ↔ sugar ↔ maple: All fine. Honey browns faster—drop grill heat a smidge.
– Tamari ↔ soy sauce ↔ coconut aminos: All work; adjust sweetness/salt to taste.
– No grill: Use a hot grill pan or cast iron. Or bake at 400°F for 10–12 minutes, broil 1 minute at the end.
– Different fish: Trout or Arctic char behave similarly; halibut is leaner—watch the temp.

Frequently Asked Questions

Easy Grilled Salmon Recipes

Juicy, flaky grilled salmon brushed with a zesty lemon-garlic glaze. Ready in under 25 minutes and perfect for weeknight dinners or summer cookouts.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds skin-on salmon fillets about 4 fillets
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 tablespoons soy sauce low-sodium if preferred
• ▢ 1 tablespoons honey
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoons paprika
• ▢ 1 teaspoons kosher salt adjust to taste
• ▢ 0.5 teaspoons black pepper freshly ground
• ▢ 1 teaspoons lemon zest optional
• ▢ 2 tablespoons fresh parsley, chopped for garnish
• ▢ 4 wedges lemon for serving

Instructions

Preparation Steps

• Preheat grill to medium-high heat, about 400°F. Clean and oil the grates to prevent sticking.
• Pat salmon dry with paper towels. In a bowl, whisk olive oil, lemon juice, soy sauce, honey, garlic, paprika, salt, pepper, and lemon zest.
• Reserve 2 tablespoons of the mixture for basting. Place salmon in the remaining mixture and marinate for 10 minutes at room temperature.
• Place salmon skin-side down on the grill. Close the lid and cook for 6 to 8 minutes, brushing once with the reserved glaze.
• If desired, flip and grill flesh-side down for 1 to 2 minutes for light char marks. Cook until salmon flakes easily or reaches 125°F to 130°F for medium.
• Transfer to a plate and rest for 2 minutes. Sprinkle with parsley and serve with lemon wedges.

Notes

For best results, leave the skin on to protect the fish on the grill. Use a fish spatula for easy removal. Substitute maple syrup for honey if preferred.