Why This Will Be Your Go-To Grilled Salmon
Juicy flakes, crisp grill marks, and a bright lemon-garlic glaze—this is the grilled salmon recipe that disappears first at every cook-out. The marinade is simple pantry magic (soy, brown sugar, lemon, parsley) and does the heavy lifting while you wrangle kids and side dishes.
- No-fail grilling cues (never sticks) – cook until it releases, flip once, and it’s tender, moist, and flaky.
- 30-second marinade – whisk pantry staples, drop in fillets, park in the fridge.
- Perfectly flavored marinade – sweet, salty, citrusy; kid-friendly yet still date-night worthy.
- Healthy dinner hero – high protein, omega-3s, naturally dairy-free.
Make it a meal: serve this grilled salmon recipe with grilled peach salad, tomato peach burrata salad, or another cookout side dish.
Ingredients Line-Up & Swaps
| Ingredient | What it does | Swap ideas |
| Soy sauce | Salty umami | Coconut aminos or tamari for GF |
| Brown sugar | Sweetness + caramelization | Maple syrup or honey |
| Olive oil | Locks in moisture | Avocado oil |
| Lemon juice + zest | Bright acidity | Lime |
| Fresh parsley | Herby freshness | Cilantro or dill |
| Salmon fillets | Protein star | Whole salmon fillet |
Grab your tongs, cue the playlist, and let that lemon-garlic aroma bring everyone to the patio—dinner’s on in ten!
Perfect Marinated Grilled Salmon
Juicy, char-marked grilled salmon fillets soak in a zesty lemon-garlic–soy marinade for 1–8 hours, then hit a 400–450°F grill: 4–5 min flesh-side, 4–5 min skin-side to 125–130°F. Rest 2 minutes, brush with a splash of lemon and parsley—dinner’s done. It's perfectly flaky, tender, juicy, and never sticks to the grill!
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Servings: 6 fillets
Ingredients
- 2 Tablespoons soy sauce or coconut aminos
- 3 Tablespoons brown sugar or maple syrup
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice (about 1 lemon)
- 1 Teaspoon lemon zest (about 1 lemon)
- 1/4 cup finely chopped parsley plus more for topping
- 1 Teaspoon kosher salt
- Black pepper to taste
- 4 (4-6oz) skin-on salmon filets
Instructions
- Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
- Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
- Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
- Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Cooking & Doneness Tips
- Internal temp: For medium salmon, grill until the internal temp reaches 125–130°F, then rest to reach 130–135°F.
- Visual cues: The salmon should flake easily with a fork and appear slightly opaque in the center.
- Rest time: Let the salmon rest for 1–2 minutes after grilling to help the juices redistribute.
- Clean the grill grates very well before preheating.
- Brush the grates with high-heat oil (like avocado).
- Grill flesh-side down first and don’t flip too early—wait until it naturally releases.
- A fish spatula helps prevent tearing.
- Marinate ahead: You can marinate the salmon up to 8 hours in advance. Don’t exceed 12 hours or the acid may break down the texture too much.
- Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat in a skillet with a splash of lemon juice or olive oil, or eat cold on salad.
- Soy sauce: Use coconut aminos for gluten-free.
- Sweetener: Maple syrup works great in place of brown sugar.
- Herbs: Swap parsley with cilantro or dill for a different flavor profile.
Nutrition
Serving: 1salmon fillet | Calories: 231kcal | Carbohydrates: 7g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 776mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Step-by-Step Walkthrough
- Marinate – Whisk soy, sugar, oil, lemon juice/zest, parsley, salt & pepper. Submerge salmon, cover, chill 1–8 h.
- Grill salmon — Lay fillets flesh-side down, lid closed, 4–5 min. Slide a fish spatula under, flip to skin-side, lid closed another 4–5 min to 125–130 °F internal.
Pro Tips to Prevent Sticking
- Scrub last-night’s burger bits off the grates.
- Oil the grates really well.
- High heat = quick sear = natural release.
- If the fillet doesn’t release after 4 min, give it 60 sec more—then it will.
Here’s a few more tips to prevent fish from sticking to the grill.
Grilled Salmon FAQs
Can I grill frozen salmon
Thaw overnight for best texture; frozen fillets tend to stick and overcook on the outside.
Skin on or off?
Skin-on acts as a built-in spatula and protects the flesh—keep it.
Sweetener alternative?
Swap 3 Tbsp maple syrup or keto brown-sugar substitute 1:1.
How long does grilled salmon keep?
Store in the fridge for 3 days in airtight container; reheat gently or flake cold onto salads, like this crispy rice salad.
Storage & Leftovers
- Fridge: 3 days—great for meal-prep bowls.
- Freeze: Cool, wrap tightly, freeze up to 2 months; thaw in fridge.
- Repurpose: Flake into tacos, pasta, or salmon salad with Greek yogurt.
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