This Grilled Salmon with Lemon Butter is that delicious go-to healthy dinner that you can grill outdoors and it’s paired with an irresistible zesty lemon butter sauce.
I’m never a fan of cooking salmon indoors because I can smell it for days in the house, so when the weather turns in the spring it’s one of the first things we grill outside. You’re going to love the way the lemon butter melts into the salmon, making a mouthwatering piece of fish.
Why You’ll Love It
- Healthy and Nutritious: Salmon is packed with heart-healthy omega-3 fatty acids, making this dish as nutritious as it is delicious.
- Summer Grilling: The salmon gains a smoky char and caramelized flavor on the grill, while the refreshing lemon butter sauce adds a touch of brightness.
- Restaurant-Quality Results: Make a restaurant-quality meal in the comfort of your own home, without the high price tag or hassle of dining out.
Ingredients You’ll Need
- Salmon filets – Look for salmon filets that are skin-on for easy grilling, about 6 ounces each, and uniform in shape so one side doesn’t cook faster than the other.
- Olive oil – The oil helps keep the salmon from sticking to the grate.
- Butter – Use a high-quality butter that you love the taste of. It can be salted or unsalted.
- Lemon – Fresh lemons add so much zesty brightness to the dish.
- Garlic – Make sure your garlic is fresh for the best flavor.
- Salt and Pepper – Season your salmon to your preference.
- Fresh Parsley – For garnish
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Helpful Tips
- Use a paper towel to pat the salmon filets dry before seasoning and grilling. This helps to achieve a crispy exterior and prevents excess moisture, which can cause the salmon to steam rather than grill.
- A fish spatula with a thin, flexible blade makes it easier to flip the delicate salmon filets without them falling apart. If you don’t have a fish spatula, a wide metal spatula will also work.
- Salmon can easily become dry and tough if overcooked. Aim for a slightly translucent center for a tender and juicy texture. Adjust the heat on your grill as needed to prevent the salmon from burning. If the grill is too hot, you risk charring the outside before the inside is cooked through.
Storing
Store any leftover grilled salmon in an airtight container in the refrigerator for up to 2-3 days. Make sure the salmon is completely cooled before refrigerating to prevent bacterial growth.
Reheating
Oven: Preheat your oven to 325°F(165°C). Place the salmon filets on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover loosely with foil to prevent drying out, and heat for about 10-15 minutes, or until warmed through.
Stove: Alternatively, place the salmon filets in a non-stick skillet or frying pan over low to medium heat. Cover with a lid or foil and heat for about 5-7 minutes, flipping halfway through to ensure even heating.
Be careful not to overcook the salmon during reheating, as this can cause it to become dry and rubbery. Before serving, drizzle the reheated salmon with a little extra lemon butter sauce to add moisture and refresh the flavors.
Other Salmon Recipes to Try
- Traeger Smoked Salmon
- Best Wood for Smoking Salmon
- Salmon Burgers on the Grill
- Smoked Salmon Burnt Ends
- Homemade Blackened Seasoning
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Grilled Salmon with Lemon Butter
Equipment
- Propane or charcoal
- Grill tools
Ingredients
- 4 salmon filets skin-on or skinless, about 6 ounces each
- 2 tablespoons (30 ml) olive oil
- Salt and pepper to taste
- 4 tablespoons (56 g) butter
- 2 cloves garlic minced
- Zest of 1 lemon
- Fresh parsley chopped, for garnish
Instructions
- Preheat the grill to medium-low heat. Brush the grates with cooking oil to help prevent sticking.
- Pat the salmon filets dry with a paper towel. Drizzle with olive oil and rub to coat them evenly. Season with salt and pepper on both sides.
- Once the grill is hot, place the salmon filets directly on the grill grates, flesh side down.
- Grill the salmon for about 4-5 minutes on the first side, then carefully flip the filets with a spatula.
- Continue grilling the salmon for an additional 3-4 minutes, or until the fish is cooked to your desired level of doneness. The internal temperature can range from 135°F(55°C) to 145°F(65°C).
- While the salmon is grilling, prepare the lemon butter sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Remove the saucepan from the heat and stir in the lemon zest, and chopped parsley. Season the lemon butter sauce with a pinch of salt, if needed.
- Once the salmon is cooked, transfer the filets to a serving platter or individual plates.
- Drizzle the salmon with the sauce, spooning it over the top of each filet.
Notes
- Use a paper towel to pat the salmon filets dry before seasoning and grilling. This helps to achieve a crispy exterior and prevents excess moisture, which can cause the salmon to steam rather than grill.
- A fish spatula with a thin, flexible blade makes it easier to flip the delicate salmon filets without them falling apart. If you don’t have a fish spatula, a wide metal spatula will also work.
- Salmon can easily become dry and tough if overcooked. Aim for a slightly translucent center for a tender and juicy texture. Adjust the heat on your grill as needed to prevent the salmon from burning. If the grill is too hot, you risk charring the outside before the inside is cooked through.
Nutrition
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Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.