Name: Grilled Salmon for Two
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10.6 ounces skin-on salmon fillet (tail-end (300 grams)); 1 tablespoon oil; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon granulated garlic; 1/8 teaspoon dill weed; pinch of dill weed; chopped fresh parsley; slices of fresh lemon

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This grilled salmon for two is seasoned with dill, garlic, salt, and pepper, then cooked until the skin is crisp and the fish is tender and flaky for an easy lunch or dinner.

With just 5 minutes of prep, this simple recipe pairs fresh lemon and parsley with a lightly seasoned salmon fillet for a quick meal that feels fresh, flavorful, and just right for two.

Grilled salmon fillet on a white plate with lemon slices and parsley garnish, sprinkled with herbs, on a white table.

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Cooking salmon on the grill has become one of my favorite ways to make an easy meal that feels a little special without adding much extra work. Keeping the seasoning simple really lets the salmon shine, while grilling over medium heat gives the fish a crisp skin and tender, flaky center. It's a dependable recipe for busy weeknights, but it's also nice enough to serve when friends or family stop by for dinner.

I found that a little patience goes a long way with salmon. Letting it cook without moving it makes flipping much easier and helps create those beautiful grill marks. If you're looking for more easy salmon recipes, be sure to try my sheet pan salmon and frozen salmon in the air fryer, which are both great options when you want a simple homemade meal with very little effort.

Ingredients

A raw salmon fillet rests on paper towels on a wooden tray, with a cup of oil and a small dish of spices nearby on a white surface.

Skin-on salmon fillet
Cooking oil
Salt and pepper
Granulated garlic
Dill weed

Scroll down to the recipe card for quantities used.

Instructions

Pat the salmon fillet dry on all sides with paper towels, then place it skin side up and score the skin with two shallow slits about 2 inches apart.

Raw salmon fillet seasoned with salt and pepper on a wooden board, with a red checkered cloth and a bowl of pepper in the background.

Brush the salmon with oil on all sides, place it skin side down, and season evenly with the salt, pepper, granulated garlic, and dill weed.

Place the seasoned salmon skin side down on a preheated grill over medium heat and cook undisturbed for about 8 minutes, or until the skin is crisp and grill marks have formed.

Carefully flip the salmon and continue grilling for about 7 minutes, or until the flesh is flaky and the internal temperature reaches 135°F.

Remove the salmon from the grill and let it rest for about 10 minutes before serving. Garnish with fresh parsley, dill weed, and lemon slices if desired.

Tips

Top tip: Avoid overcooking. Salmon continues to cook for a few minutes after it's removed from the grill, so taking it off just before it's fully done helps keep it tender.

Choose salmon fillets that are similar in thickness so they cook evenly from end to end.
Buy center-cut fillets if you want a more even cook. Tail-end portions cook a little faster because they're thinner.
Let the salmon sit at room temperature for 15 to 20 minutes before grilling to encourage more even cooking.
Resist the urge to flip the salmon too early. When it's ready, it will release from the grill much more easily.
Use a fish spatula for flipping if you have one. The thin edge slides under the fillet with less risk of breaking it apart.
Check for doneness with a fork. The salmon is ready when it flakes easily but still looks moist in the center.

Grilled salmon fillet with char marks on a white plate, garnished with lemon slices, parsley, and dried herbs.

Variations

Use another fresh herb such as parsley, thyme, rosemary, or chives instead of dill for a different flavor.
Swap the granulated garlic for garlic powder or minced fresh garlic if that's what you have on hand.
Add a sprinkle of smoked paprika, Cajun seasoning, or lemon pepper seasoning to give the salmon a different flavor profile.
Brush the salmon with melted butter instead of oil for a richer finish.
Use skinless salmon fillets if preferred, but keep an eye on the cooking time since they may cook a little faster.
Try the same seasoning blend on trout, Arctic char, or steelhead trout for a simple variation using another fish.
Add thin lemon slices on top of the salmon while it grills to infuse it with a light citrus flavor and create an attractive presentation.

Storage

Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a 300°F oven for 8 to 10 minutes or until heated through, which helps keep the salmon moist.

You can also reheat it in the microwave in 30-second intervals using reduced power to avoid drying it out. Leftover grilled salmon is also great served cold in salads, grain bowls, or wraps, so reheating isn't always necessary.