- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 2 cloves
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 10 g
- 4 slices
Process
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Pat the 4 salmon fillets completely dry with paper towels, then season both sides with 1 tsp salt and 0.5 tsp black pepper. Let them sit at room temperature for 10 minutes while you make the glaze.
In a small bowl, whisk together the 60 g melted unsalted butter, zest and juice of the lemon, 2 minced garlic cloves, 1 tbsp olive oil and 1 tsp honey until smooth.
Heat a grill or grill pan over medium-high heat until a drop of water sizzles on contact. Lightly oil the grates with a little olive oil.
Place the salmon fillets skin-side down on the grill. Cook undisturbed for 4 minutes so the skin crisps and releases easily.
Brush the tops generously with half of the lemon butter glaze. Flip the fillets with a thin spatula and cook for 3 to 4 minutes more, brushing with the remaining glaze.
The salmon is done when it flakes easily with a fork and the center is opaque but still moist, or when an instant-read thermometer reads 52 to 54°C for medium. Remove from the grill immediately.
Rest the fillets for 2 minutes, then garnish with chopped parsley and thin lemon slices. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is flipping too early. Let the salmon cook skin-side down without moving it for a full 4 minutes; if it sticks, it is not ready to turn.
- Salmon continues cooking from residual heat, so pull it off the grill at 52°C for a juicy center. It will reach about 55°C after resting.
- Dry the fillets thoroughly before grilling. Surface moisture steams the fish instead of searing it, and the skin will never crisp.
- If your grill runs hot, move the fillets to a cooler zone after flipping to finish gently without burning the glaze.
Substitutions
- unsalted butter→ghee or olive oil for a dairy-free version
- honey→maple syrup or brown sugar
- fresh lemon→2 tbsp bottled lemon juice plus 1 tsp zest from another citrus
Storage & reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 150°C oven for 8 to 10 minutes, or gently warm in a covered skillet over low heat until just heated through; avoid the microwave, which makes it rubbery. The salmon can also be eaten cold flaked over salads. Freezing is not recommended because the texture becomes watery and mushy.
FAQ
The questions we get asked most
Why did my grilled salmon stick to the grates?
The fillets were either too wet or flipped too soon. Pat the salmon bone dry with paper towels and oil the grates just before placing the fish on them. Wait a full 4 minutes before flipping; the skin will release on its own when it is properly seared.
How do I know when grilled salmon is fully cooked?
The most reliable test is an instant-read thermometer inserted into the thickest part: 52 to 54°C for medium, 60°C for well done. Without a thermometer, press the top with a finger; it should feel firm but spring back slightly, and a fork should twist a flake free with little resistance. The center should be opaque, not translucent.
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the refrigerator overnight first. Pat it very dry after thawing because frozen salmon releases a lot of water, which prevents browning. Fresh salmon gives the best texture, but thawed fillets work well if handled carefully.
Can I make the lemon butter glaze ahead of time?
Yes. Whisk the glaze up to 3 days in advance and store it in a covered jar in the refrigerator. It will solidify because of the butter; gently warm it in the microwave for 10 to 15 seconds or set the jar in warm water and stir before brushing it on the salmon.
What should I serve with lemon butter grilled salmon?
It pairs well with steamed rice, quinoa, grilled asparagus, green beans, or a simple green salad. A squeeze of fresh lemon over the fillets just before serving brightens the flavor. Avoid heavy cream-based sides that can overpower the delicate fish.
Why is my grilled salmon dry?
Overcooking is the main cause. Salmon is lean and cooks quickly, so pull it off the grill as soon as it reaches 52 to 54°C or flakes with slight resistance. Letting it rest for 2 minutes also helps the juices redistribute instead of running out onto the plate.
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