- Serves
- 4
- Grill heat
- Medium-high, about 400–450°F (approximate)
- Grill time
- About 8–12 minutes for 1-inch fillets (approximate)
- Done at
- 145°F in the thickest part
Ingredients
Makes 4 fillets (serves 4).
- 4 skin-on salmon fillets, about 6 oz each and 1 inch thick
- 3 tbsp olive oil, plus more for the grates
- 2 lemons: 1 tsp finely grated zest and 2 tbsp juice from one, the other cut into wedges
- 2 garlic cloves, minced
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
Prep
- Pat the salmon fillets dry with paper towels.
- In a small bowl, mix the olive oil, lemon zest, lemon juice, garlic, dill, parsley, salt and pepper.
- Spoon about half of the mixture into a second small bowl and set it aside for serving. Brush the rest over the flesh side of the fillets.
- Keep the fish in the refrigerator until the grill is ready, and grill within about 30 minutes.
Set up the grill
- Preheat the grill to medium-high, about 400–450°F, with the lid closed.
- Clean the grates well, then oil them. Clean, oiled grates help keep fish from sticking.
Grill and serve
- Place the fillets skin-side down on the grates and close the lid. Don't flip them.
- Grill for about 8–12 minutes, depending on thickness, until a food thermometer in the thickest part reads 145°F.
- Slide a thin spatula between the skin and the flesh to lift each fillet off the grill. If the skin sticks, leave it behind.
- Spoon the reserved lemon-herb mixture over the salmon and serve with the lemon wedges.
Food safety for this recipe
- USDA's safe minimum for fish is 145°F, measured with a food thermometer in the thickest part.
- The reserved half of the lemon-herb mixture never touches raw fish, so it's safe to spoon over the cooked salmon. Don't reuse the portion you brushed on the raw fillets.
- Use a clean platter for the cooked salmon, not the one that carried it raw.
Tips
- For a quicker version, brush the fillets with oil and season with about 1½ tsp of our Lemon-Herb Rub each instead of making the fresh mixture.
- Thinner fillets cook faster. Start checking the temperature a few minutes early.
Timings are approximate. Fillet thickness and grills vary, so go by the thermometer. Short on fresh herbs? Use our Lemon-Herb Rub.
Grill safely
- Use a food thermometer. Beef and pork steaks, chops and roasts are safe at 145°F with a 3-minute rest. Ground meats need 160°F, and all poultry 165°F.
- Marinate in the refrigerator, not on the counter. To brush marinade on while grilling, use fresh marinade or bring the used one to a boil first.
- Keep raw and cooked apart. Put cooked food on a clean platter, never the one that held raw meat.
- Mind the heat. Keep cooked food at 140°F or warmer until serving, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F outside.
- Set up the grill safely. Keep it well away from the house, deck railings and overhanging branches. Open a gas grill's lid before lighting it, keep kids and pets 3 feet away, and never leave a lit grill unattended.
- Clear grease and fat buildup from the grill and the trays below it. Built-up grease is a fire risk, and it's exactly what our grill cleaning removes.
Sources: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart and Grilling and Food Safety; NFPA, Grilling safety.