Grilled salmon is a perfect summer dinner that takes less than 30 minutes to prepare. Juicy, flaky salmon fillets are so delicious when rubbed with herb butter and grilled. Grilling salmon is very easy and tasty, whether you use seasoning, herb butter, or marinade.
Grilled salmon dinner combines two of my favorite types of food: salmon and super easy dinner. It takes about 15 minutes to prepare the coals and less than 15 minutes to cook salmon so this dish falls right into my favorite “30 minute dinner” category. This is perfect because when you’re hungry, you want food fast.
Grilling salmon will become your favorite way of cooking in for dinner or for a barbecue party alike. Besides the ease of the process, the smoke infused salmon taste just can’t be beat. When grilled, salmon soaks up wonderful smokey flavor, which enhances the taste of herbs, garlic, butter, and fish itself.
I absolutely adore salmon with buttery coating and when butter is infused with garlic and herb flavors, that’s just perfection. Herb butter is something I have in the fridge all the time during the grilling season because it can be used on so many dishes.
You can soften herb butter and rub it all over vegetable kebabs, asparagus, corn, salmon, chicken, or steak before and after grilling. Herb butter is very easy to soften in the microwave for a few seconds at half power or simply leave it on the counter for about 30 minutes.
There are a few tips to remember when cooking salmon on the grill, especially when it’s your first time. But, don’t be nervous, it truly is an easy recipe. I promise!
HOW TO GRILL SALMON
Prepare the coals for the grill until ashed over and make sure to clean the grill grate. Set the coals to the lowest level away from the grill grate.
While the grill is preheating, pat salmon fillets dry with a paper towel. Season each fillet with salt on all sides and coat each piece with softened herb butter.
Place each salmon fillet on the grill skin up first. Close the lid and cook salmon for 3-4 minutes before flipping. Salmon will release once it’s cooked enough so don’t try to mess with it or move it too soon.
Flip each fillet using a fish spatula, close the grill, and let it cook for another 4-6 minutes. A 1 1/2 – 2 inch salmon fillet will take 8-10 minutes to cook.
You can also use a meat thermometer to measure the internal temperature of the thickest part of the fish. Salmon is done when reaches 145°. Take it off the grill when it is about 142° and let it rest to get to temp all the way.
TIPS TO REMEMBER
You can easily prepare herb butter ahead of time and keep it in the refrigerator. Let butter soften on the counter first or microwave it for just a few seconds at half the power. The goal it get it soft not melted.
Since salmon is coated in butter, there is no need to add any oil to it. If you just do not trust your grill, you can lightly brush the grill grate with some oil.
Remember not to mess with the fish once you place it on the grill and after you flip it. Fish and other meats naturally release off the grill once it’s 50-60% cooked. So if you try to tug at it or move too soon, it will break apart. So just place on the grill, let it cook, flip, and let it cook again.
If you’re not sure about your salmon being done, use a meat thermometer and remember to take the temperature at the thickest part of the fillet.
HOW TO REHEAT SALMON
First of all, salmon doesn’t always need to be reheated. Cold salmon is perfect in a salad or a wrap sandwich, just flake it apart and use it cold.
If you definitely want it hot, there are two methods that I use to reheat salmon. You can reheat it in a pan or in the oven.
To preserve the crispy skin, reheat salmon in the pan. Preheat the pan oven medium heat and place salmon skin down. Close the lid and let it heat through.
Salmon can also be reheated in the oven. Preheat the oven to 350°, loosely wrap each filet in aluminum foil, and reheat for about 15 minutes. Reheating salmon in the oven will help keep it more juicy.
WHAT TO SERVE WITH GRILLED SALMON
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Grilled Salmon with Herb Butter
Garlic Herb Butter:
- 6 tbsp salted butter softened
- 2 garlic cloves
- 2 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 2 lbs salmon fillets with skin on
Garlic Herb Butter:
- Take butter out of the refrigerator and let it sit on the counter for about 30 minutes to soften.
- Add butter to a mixing bowl and add pressed garlic and herbs. You can either use a blender or simply mix it with a fork. Mix it until all ingredients are incorporated throughout the butter.
- Prepare the coals for the grill until ashed over and make sure to clean the grill grate. Set the coals to the lowest level away from the grill grate.
- Pat salmon fillets dry with a paper towel.
- Season each fillet with salt on all sides. Use most of the butter to coat each piece and set some aside to top off salmon after it is cooked.
- Place each salmon fillet on the grill skin side up first. Close the lid and cook salmon for 3-4 minutes before flipping. Salmon will release once it’s cooked enough so don’t try to mess with it or move it too soon.
- Flip each fillet using a fish spatula, close the grill, and let it cook for another 4-6 minutes. A 1 1/2 – 2 inch salmon fillet will take 8-10 minutes to cook.
- You can also use a meat thermometer to measure the internal temperature of the thickest part of the fish. Salmon is done when reaches 145°. Take it off the grill when it is about 142° and let it rest to get to temp all the way.
- Top each piece of salmon with a teaspoon or so of herb butter while still hot.
I love that this is so easy to make. Few ingredients yet very delicious. Thank you so much for sharing this 🙂
This is my favorite salmon recipe EVER! My 6-year-old daughter and I gather herbs from our garden and she requested this for her recent birthday dinner she loves it so much. We have baked it in the oven when we don’t have time to fire up the grill and it’s (almost!) just as yummy. Thank you!
This made my day! I am so glad she likes it so much! Thank you for taking the time to let me know!
Can you do this with skinless salmon?
You could use skinless salmon but I would recommend cooking it on a cedar plank to hold it together and stop it from burning or you could make it with the skin on then pull it off once it’s cooked, it will easily come off.
Embeya grill says
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Hope you like it!