American
Lemon-Dill Grilled Salmon
Center-cut skin-on salmon fillets grill over direct heat with a lemon-dill oil, developing crisp skin and clear grill marks while the interior stays moist and just opaque.
4 servings · 15 minutes prep · 10 minutes cook
Ingredients
Salmon
- 4 center-cut skin-on salmon fillets, 6 ounces each, about 1 1/4 inches thick, pin bones removed
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
Lemon-Dill Oil
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh dill
- 1 1/2 tablespoons fresh lemon juice
Directions
Dry and Season the Salmon
- Pat the salmon thoroughly dry, especially the skin. Season both sides with the salt and pepper, then refrigerate uncovered for 20 minutes while the grill heats.
- Mix the olive oil, lemon zest, and dill. Transfer half to a clean serving bowl and stir the lemon juice into that reserved portion only.
Prepare the Grill
- Heat a clean gas or charcoal grill for direct cooking at 425 to 450°F (220 to 230°C). Scrape the grate clean, then wipe it carefully with a lightly oiled folded towel held in tongs.
- Brush the salmon lightly with the oil mixture that does not contain lemon juice. Do not leave puddles of oil, which can flare and deposit soot.
Grill and Rest
- Place the fillets skin-side down across the grate, close the lid, and grill for 5 to 7 minutes without moving them. Test one corner with the spatula: the skin should release with gentle tong pressure and look crisp, while the sides are opaque about halfway up.
- Slide the spatula fully beneath each fillet, steady with tongs only if needed, turn carefully, and grill flesh-side down for 1 to 3 minutes, until the thickest center reaches 145°F (63°C), the U.S. consumer-safety endpoint for finfish. If the surface sticks, wait 30 seconds and test again instead of pulling.
- Transfer skin-side down to a warm platter. Spoon the reserved lemon-dill oil over the flesh immediately and serve at once, keeping the crisp skin out of pooled sauce.
