Mastering Grilled Salmon: Your Ultimate Guide to a Flawless Fish Dinner

👩‍🍳 Instructions

1. 1

   Prepare the Marinade: In a shallow dish or zip-top bag, whisk together the olive oil, lemon juice, soy sauce, Dijon mustard, minced garlic, chopped dill, brown sugar, smoked paprika, and red pepper flakes (if using). Season lightly with salt and pepper.
2. 2

   Marinate the Salmon: Add the salmon fillets to the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes, but no longer than 1 hour. Discard any remaining marinade after use.
3. 3

   Preheat Grill: Preheat your gas grill to medium-high heat (400-450°F / 200-230°C). If using charcoal, arrange coals for direct medium-high heat. Ensure grates are clean. Once hot, generously oil the grill grates using a paper towel dipped in high-smoke-point oil and tongs.
4. 4

   Grill First Side: Remove salmon from the marinade, letting excess drip off. Place salmon fillets, skin-side down (if applicable), directly on the hot, oiled grill grates. Close the lid and cook for 4-6 minutes without moving the fish. This allows the skin to crisp and prevents sticking.
5. 5

   Flip and Finish: Carefully flip the salmon fillets using a wide, thin spatula. Close the lid and cook for another 3-5 minutes, or until an instant-read thermometer inserted into the thickest part reads 140-145°F (60-63°C). The fish should flake easily with a fork.
6. 6

   Rest and Serve: Transfer the grilled salmon to a plate or cutting board. Tent loosely with foil and let it rest for 5 minutes. Serve immediately with a squeeze of fresh lemon juice and your favorite sides.