Grilled Salmon Recipe

There’s a reason I return to this salmon whenever I want a dinner that feels fresh but doesn’t require much planning: the combination of lemon, garlic, olive oil, and a generous cup of dill gives the fish a clean, savory flavor without masking its natural richness. For four servings, one pound of salmon is enough when served with a couple of simple sides. The lemon adds brightness, while the dill brings a pleasantly grassy note that makes the dish taste especially summery, even when cooked on an indoor grill pan. The best texture comes from using the lemon mixture in two stages. Stir together the olive oil, minced garlic, chopped dill, salt, pepper, and the juice and zest of one lemon, then coat the salmon and let it sit for about 10 minutes while the grill heats. Save some of the mixture—or make a fresh small batch—to spoon over the cooked fish, since the uncooked herbs retain more of their fragrance. The second lemon is ideal for serving in wedges. After grilling, the salmon should be lightly charred outside, moist and opaque in the center, and easy to separate into large flakes rather than dry, tight pieces. The main practical challenge is getting the fillets off the grill in one piece. Heat the grill to medium-high, clean the grates thoroughly, and oil them well before adding the fish. Pat the salmon dry first so the marinade doesn’t drip excessively and cause flare-ups. If the fillets have skin, place them skin-side down and leave them alone for several minutes before turning; they will release more easily once the surface has firmed. Depending on thickness, the salmon usually needs about 5 to 7 minutes per side, though thinner pieces may finish sooner. If you prefer not to flip them, grill skin-side down until nearly done, then give the flesh side just a brief sear. Serve this as an easy American-style dinner with grilled asparagus, green beans, corn, or a crisp cucumber salad. It also pairs nicely with roasted baby potatoes, rice pilaf, or warm crusty bread for catching the lemony olive oil left on the plate. I like to bring the salmon to the table with extra lemon wedges and a little fresh dill scattered over the top. Since the fish cooks in just 15 minutes, it’s particularly useful for a weeknight meal, but the bright flavors also make it polished enough for a relaxed weekend dinner outdoors.