20 Delicious Salmon Grill Recipes for Summer

Summer’s here, and there’s no better way to celebrate than by firing up the grill for some mouthwatering salmon! Whether you’re craving a quick weeknight dinner or planning a weekend feast, our roundup of 20 Delicious Salmon Grill Recipes has something for every taste. From zesty marinades to smoky cedar-plank delights, get ready to transform your summer cookouts with these irresistible dishes. Let’s dive in!

Grilled Salmon with Lemon Butter Sauce

Today’s the perfect day to fire up the grill and try something delicious. Grilled salmon with lemon butter sauce is a game-changer for your summer dinners, offering a perfect balance of flavors that’ll impress anyone at your table.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (for a richer sauce, use European-style)
• 2 tbsp lemon juice (freshly squeezed for the best taste)
• 1 tsp garlic powder (or 2 cloves minced garlic for a punchier flavor)
• 1 tbsp chopped fresh dill (optional, for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
2. Brush both sides of the salmon fillets with olive oil and season evenly with salt and black pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes. Tip: Don’t move the fillets too soon to get those perfect grill marks.
4. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
5. While the salmon cooks, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder, warming through for about 1 minute. Tip: Keep the sauce on low to prevent separating.
6. Remove the salmon from the grill and drizzle with the lemon butter sauce. Garnish with fresh dill if using. Tip: Let the salmon rest for a couple of minutes before serving to absorb all the flavors.

Mouthwatering doesn’t even begin to describe this dish. The salmon comes out flaky and moist, with the lemon butter sauce adding a bright, rich finish. Try serving it over a bed of quinoa or with grilled asparagus for a complete meal.

Honey Garlic Grilled Salmon

Wow, you’re going to love this Honey Garlic Grilled Salmon—it’s the perfect mix of sweet and savory, with a hint of smokiness from the grill. Plus, it’s super easy to whip up for a weeknight dinner or a fancy weekend feast.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/4 cup honey (for a thicker glaze, use raw honey)
• 3 tbsp soy sauce (low sodium works too)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder can sub)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure it’s hot enough for a good sear.
2. In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, lemon juice, black pepper, and salt until well combined.
3. Place salmon fillets on a plate and pour half of the honey garlic mixture over them, reserving the other half for later. Let them marinate for 10 minutes at room temperature.
4. Lightly oil the grill grates to prevent sticking, then place the salmon skin-side down. Grill for 4-5 minutes without moving to get those perfect grill marks.
5. Carefully flip the salmon and brush the reserved marinade over the top. Grill for another 3-4 minutes, or until the salmon flakes easily with a fork.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Unbelievably tender and packed with flavor, this salmon pairs amazingly with a crisp salad or roasted veggies. Try drizzling any extra glaze over the top for an extra punch of sweetness!

Grilled Salmon with Avocado Salsa

Today’s the perfect day to fire up the grill and treat yourself to something deliciously healthy. Grilled salmon with avocado salsa is not just a meal; it’s a vibrant, flavor-packed experience that’s surprisingly easy to whip up.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• Juice of 1 lime (about 2 tbsp)
• 1/4 cup cilantro, chopped (sub parsley if you’re not a fan)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush the salmon fillet evenly with olive oil, then season both sides with salt and black pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes without flipping to get a perfect sear.
4. While the salmon cooks, mix the diced avocados, red onion, jalapeño, lime juice, and cilantro in a bowl to make the salsa. Tip: Add the lime juice immediately to prevent the avocados from browning.
5. After 6 minutes, carefully flip the salmon and cook for another 4 minutes, or until it flakes easily with a fork but is still moist inside.
6. Remove the salmon from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.

Bright and creamy avocado salsa pairs beautifully with the smoky, tender salmon. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete, nutritious meal that’s as pleasing to the eye as it is to the palate.

Spicy Grilled Salmon with Mango Salsa

Even if you’re not a fan of fish, this Spicy Grilled Salmon with Mango Salsa might just change your mind. It’s the perfect blend of sweet and spicy, and it’s surprisingly easy to make.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup diced mango (ripe but firm)
• 1/4 cup diced red onion
• 1 tbsp chopped cilantro (more if you love it)
• 1 tbsp lime juice (freshly squeezed for the best flavor)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. While the grill heats, rub the salmon fillet with olive oil, then sprinkle evenly with chili powder, garlic powder, and salt.
3. Place the salmon on the grill, skin side down. Close the lid and cook for 6 minutes. Tip: Don’t flip the salmon; it will cook through on one side.
4. While the salmon cooks, mix the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for a few minutes to let the flavors meld.
5. After 6 minutes, check the salmon. It’s done when it flakes easily with a fork. If it needs more time, give it another 1-2 minutes.
6. Carefully remove the salmon from the grill using a spatula. Tip: Slide the spatula between the skin and the flesh to leave the skin behind if you prefer.
7. Serve the salmon hot, topped with the mango salsa.

Out of the grill, the salmon is perfectly flaky with a smoky spice, while the mango salsa adds a fresh, sweet contrast. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.

Grilled Salmon Tacos with Cilantro Lime Crema

Oh, you’re going to love these grilled salmon tacos—they’re the perfect blend of smoky, fresh, and creamy, all wrapped up in a soft tortilla. Ideal for those summer nights when you want something light yet satisfying.

Ingredients

• 1 lb salmon fillet, skin on (for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt, to taste
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1 lime, juiced
• 1 tsp honey

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the salmon fillet with olive oil and season with chili powder, cumin, garlic powder, and salt.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes, then flip carefully. Cook for another 3-4 minutes until the salmon flakes easily with a fork.
4. While the salmon cooks, warm the tortillas on the grill for about 30 seconds per side. Keep them wrapped in a towel to stay warm.
5. In a small bowl, mix sour cream, lime juice, and honey to make the cilantro lime crema. Stir in half the chopped cilantro.
6. Flake the grilled salmon into large chunks. Assemble tacos with a tortilla, salmon, shredded cabbage, diced avocado, and a drizzle of crema. Top with remaining cilantro.

Every bite of these tacos is a mix of textures—crispy cabbage, creamy avocado, and tender salmon. Try serving them with a side of grilled corn for a full summer meal.

Maple Dijon Grilled Salmon

Alright, let’s dive into making this Maple Dijon Grilled Salmon that’s sure to impress at your next BBQ or weeknight dinner. It’s sweet, tangy, and packed with flavor—plus, it’s super easy to whip up.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the real deal for best flavor)
• 2 tbsp Dijon mustard (smooth or grainy, your choice)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt and freshly ground black pepper (to taste, but don’t skimp)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined. Tip: Taste the marinade and adjust the seasoning if needed.
3. Place the salmon fillets on a plate or in a shallow dish, skin-side down. Brush the maple Dijon mixture generously over the top and sides of each fillet. Tip: Let the salmon marinate for at least 10 minutes for deeper flavor, but no need to refrigerate.
4. Grill the salmon, skin-side down first, for about 4-5 minutes. Carefully flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Avoid moving the salmon too much to get those perfect grill marks.

Beautifully grilled, this salmon boasts a caramelized exterior with a moist, flaky interior. The maple Dijon glaze adds a delightful balance of sweetness and tang that pairs wonderfully with a crisp salad or roasted veggies. Try serving it over a bed of quinoa for a complete, nutritious meal.

Grilled Salmon with Herb Butter

Perfect for those summer evenings when you’re craving something light yet satisfying, grilled salmon with herb butter is a dish that’s as easy to make as it is delicious. You’ll love how the buttery herbs complement the rich, flaky fish.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup unsalted butter, softened (or use salted and adjust seasoning)
• 2 tbsp fresh parsley, finely chopped (dill or chives work too)
• 1 tbsp fresh lemon juice (plus extra for serving)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
• 1 tbsp olive oil (or any neutral oil for greasing the grill)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the softened butter, chopped parsley, lemon juice, garlic powder, salt, and pepper until well combined. Set aside.
3. Pat the salmon fillets dry with paper towels to ensure a good sear, then lightly brush both sides with olive oil.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes, resisting the urge to move them for a perfect sear.
5. Carefully flip the salmon using a spatula. Cook for another 3-4 minutes, or until the fish flakes easily with a fork but is still moist inside.
6. Remove the salmon from the grill and immediately top each fillet with a generous dollop of the herb butter, allowing it to melt over the hot fish.
7. Serve immediately with extra lemon wedges on the side for a bright, fresh finish.

Grilled to perfection, this salmon is wonderfully juicy with a slightly crispy skin, enveloped in a fragrant herb butter that melts into every bite. Try serving it over a bed of quinoa or with grilled asparagus for a complete meal that’s sure to impress.

Teriyaki Grilled Salmon

Very few dishes hit the sweet spot between healthy and delicious like Teriyaki Grilled Salmon. You’re going to love how the sweet and savory glaze caramelizes on the grill, creating a perfect crust on the tender, flaky fish.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (pack it tight for maximum sweetness)
• 2 tbsp mirin (or substitute with a bit of honey mixed with water)
• 1 tbsp grated ginger (fresh is best, but bottled will do in a pinch)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp sesame seeds (for garnish, optional)
• 2 green onions, sliced (for garnish, optional)

Instructions

1. In a small saucepan over medium heat, combine soy sauce, brown sugar, mirin, ginger, and garlic. Stir until the sugar dissolves, about 2 minutes.
2. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens slightly. Remove from heat and let cool. Tip: The sauce will thicken more as it cools.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Brush the grates with vegetable oil to prevent sticking.
4. Pat the salmon fillets dry with paper towels. Brush both sides with the teriyaki sauce, reserving some for serving.
5. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes. Tip: Don’t move the fillets too soon; they’ll release easily when ready.
6. Carefully flip the salmon and cook for another 3-4 minutes, until the fish flakes easily with a fork. Tip: Baste with more sauce during the last minute for extra flavor.
7. Remove from the grill and let rest for 2 minutes. Garnish with sesame seeds and green onions if desired.

Zesty and rich, this Teriyaki Grilled Salmon is all about the contrast between the crispy, caramelized exterior and the moist, tender inside. Serve it over a bed of steamed rice with a side of grilled veggies for a complete meal that’s sure to impress.

Grilled Salmon with Pineapple Salsa

Even if you’re not a fan of fish, this grilled salmon with pineapple salsa might just change your mind. It’s fresh, flavorful, and perfect for those warm summer nights when you want something light yet satisfying.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 cup diced pineapple (fresh is best, but canned works in a pinch)
• 1/4 cup diced red onion (soak in cold water for 5 minutes to mellow the flavor)
• 1/4 cup chopped cilantro (stems are fine, they pack a punch)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 2 tbsp lime juice (about 1 lime, but have an extra just in case)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. This ensures a nice sear without burning.
2. While the grill heats, pat the salmon dry with paper towels. This helps get that perfect crust.
3. Brush the salmon lightly with olive oil and season both sides with salt and pepper.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes. Don’t peek too often; you’ll lose heat.
5. Carefully flip the salmon using a spatula. Grill for another 3-4 minutes until the fish flakes easily with a fork.
6. Meanwhile, in a bowl, mix the pineapple, red onion, cilantro, jalapeño, and lime juice. Season with a pinch of salt.
7. Let the salmon rest for a couple of minutes off the heat. This keeps it juicy.
8. Top the grilled salmon with the pineapple salsa right before serving.

Unbelievably, the sweetness of the pineapple salsa cuts through the richness of the salmon, creating a balance that’s hard to beat. Serve it over a bed of quinoa or with a side of grilled veggies for a complete meal that’s as nutritious as it is delicious.

Cedar Plank Grilled Salmon

There’s something magical about cooking salmon on a cedar plank—it infuses the fish with a smoky, woodsy flavor that’s hard to beat. You’ll love how simple it is to make this restaurant-quality dish right in your backyard.

Ingredients

• 1 cedar plank (soaked in water for at least 1 hour)
• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp maple syrup (for a touch of sweetness)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• Salt and pepper (to taste)

Instructions

1. Preheat your grill to medium heat, about 350°F.
2. Place the soaked cedar plank on the grill for 3 minutes to warm it up, then flip it over.
3. Brush the salmon fillet with olive oil on both sides.
4. Mix maple syrup, smoked paprika, garlic powder, salt, and pepper in a small bowl.
5. Spread the spice mixture evenly over the top of the salmon.
6. Place the salmon skin-side down on the warmed cedar plank.
7. Close the grill lid and cook for 12-15 minutes, or until the salmon flakes easily with a fork.
8. Check the plank occasionally to ensure it’s not burning; spritz with water if needed.

Absolutely perfect, the salmon comes out moist with a subtly sweet and smoky crust. Try serving it with a fresh cucumber salad or over a bed of quinoa for a complete meal.

Grilled Salmon with Cucumber Dill Sauce

Perfect for those warm summer evenings, this grilled salmon with cucumber dill sauce is a light, flavorful dish that comes together in no time. You’ll love the fresh, tangy sauce paired with the smoky salmon.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup Greek yogurt (for a creamier sauce)
• 1/2 cucumber, finely diced (peeled if you prefer)
• 1 tbsp fresh dill, chopped (dried works in a pinch)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Brush the salmon fillet with olive oil and season both sides with salt and black pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes. Tip: Don’t move the salmon too early to get those perfect grill marks.
4. Carefully flip the salmon using a spatula. Grill for another 4-5 minutes until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
5. While the salmon cooks, mix Greek yogurt, diced cucumber, dill, lemon juice, and garlic powder in a bowl. Stir well to combine. Tip: Let the sauce sit for 10 minutes to let the flavors meld.
6. Remove the salmon from the grill and let it rest for 2 minutes before serving.

Enjoy the creamy cucumber dill sauce with the perfectly grilled salmon for a meal that’s both refreshing and satisfying. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete dinner.

Balsamic Glazed Grilled Salmon

Ready to elevate your grilling game? This balsamic glazed grilled salmon is a perfect blend of sweet and savory, with a caramelized crust that’ll have everyone asking for seconds. It’s surprisingly simple to make, too!

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/4 cup balsamic vinegar (aged for a richer taste)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (preferably sea salt)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
2. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Keep an eye on it to prevent over-reducing.
3. Brush salmon fillets lightly with olive oil, then season both sides with garlic powder, salt, and black pepper.
4. Place salmon skin-side down on the grill. Cook for 4 minutes without moving to get those perfect grill marks. Tip: If the salmon sticks, it’s not ready to flip.
5. Flip the salmon carefully. Brush the top with the balsamic glaze. Grill for another 3-4 minutes, until the salmon flakes easily with a fork. Tip: The internal temperature should reach 145°F for perfect doneness.
6. Remove from grill and let rest for 2 minutes. Drizzle with remaining glaze before serving.

Amazingly, the salmon comes out with a sticky-sweet glaze, flaky interior, and a hint of smokiness from the grill. Try serving it over a bed of arugula for a peppery contrast or with grilled asparagus for a complete meal.

Grilled Salmon with Sweet Chili Sauce

Backyard barbecues just got a gourmet upgrade with this grilled salmon recipe. You’ll love how the sweet chili sauce adds a perfect balance of heat and sweetness to the rich, flaky fish.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1/4 cup sweet chili sauce (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the salmon fillet dry with paper towels to ensure a good sear, then brush both sides with olive oil and season with salt and pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes, resisting the urge to move it for a perfect sear.
4. Carefully flip the salmon using a spatula. Brush the top with sweet chili sauce and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
5. Remove the salmon from the grill and let it rest for 2 minutes before serving. This allows the juices to redistribute for the most flavorful bite.

Ready to serve, this grilled salmon boasts a crispy skin with a tender, juicy interior. The sweet chili glaze caramelizes beautifully, offering a sticky, slightly spicy finish that pairs wonderfully with a crisp salad or steamed rice.

Grilled Salmon Skewers with Vegetables

Feeling like mixing up your grill game this summer? These grilled salmon skewers with vegetables are a breeze to make and packed with flavor. You’ll love how the smoky char pairs with the tender salmon and crisp veggies.

Ingredients

• 1 lb salmon, cut into 1-inch cubes (skinless works best)
• 1 red bell pepper, cut into 1-inch pieces (any color works)
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces (soak in water to mellow the bite)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (fresh is best)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Thread the salmon, bell pepper, zucchini, and red onion onto skewers, alternating between ingredients.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
4. Brush the skewers generously with the olive oil mixture on all sides.
5. Place the skewers on the grill. Cook for 3-4 minutes per side, turning once, until the salmon is opaque and the veggies have nice grill marks.
6. Remove from the grill and let rest for 2 minutes before serving.

Out of the grill, these skewers are juicy with a perfect smoky flavor. Serve them over a bed of quinoa or with a side of tzatziki for a refreshing contrast.

Grilled Salmon with Creamy Dill Sauce

Unbelievably easy yet impressively delicious, this grilled salmon with creamy dill sauce is your next go-to for a quick, fancy-feeling meal. You’ll love how the creamy sauce complements the smoky salmon.

Ingredients

• 1 lb salmon fillets (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup sour cream (Greek yogurt works too)
• 2 tbsp fresh dill, chopped (dried dill in a pinch)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp garlic powder (or minced fresh garlic)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush the salmon fillets with olive oil on both sides, then season evenly with salt and black pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes without flipping to get a nice sear.
4. Carefully flip the salmon using a spatula. Grill for another 3-4 minutes until the fish flakes easily with a fork but is still moist inside.
5. While the salmon cooks, mix sour cream, chopped dill, lemon juice, and garlic powder in a small bowl to make the creamy dill sauce.
6. Remove the salmon from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.
7. Serve the grilled salmon hot, topped with the creamy dill sauce.

Velvety and rich, the creamy dill sauce adds a refreshing tang to the perfectly grilled salmon. Try serving it over a bed of quinoa or with a side of roasted asparagus for a complete meal.

Grilled Salmon with Blackberry Sauce

Kick off your summer grilling with this vibrant grilled salmon topped with a sweet and tangy blackberry sauce. It’s a perfect blend of flavors that’ll make your taste buds dance, and it’s surprisingly easy to whip up.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 cup fresh blackberries (plus a few extra for garnish)
• 2 tbsp honey (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (for a deeper flavor)
• Salt and pepper (to season the salmon)
• 1/4 cup water (to thin the sauce if needed)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the salmon fillets generously with salt and pepper on both sides.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes without moving to get a good sear.
4. While the salmon cooks, mash the blackberries in a small saucepan over medium heat. Add honey, balsamic vinegar, and water, stirring until the mixture simmers and thickens slightly, about 3-4 minutes. Tip: Strain the sauce if you prefer it smooth.
5. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
6. Remove the salmon from the grill and let it rest for a couple of minutes. Tip: Resting allows the juices to redistribute.
7. Drizzle the blackberry sauce over the salmon and garnish with fresh blackberries before serving.

Flaky, perfectly grilled salmon meets the bold, fruity punch of blackberry sauce in this dish. Serve it alongside a crisp salad or roasted veggies for a meal that’s as beautiful as it is delicious.

Grilled Salmon with Garlic Parmesan Butter

Mmm, you’re going to love this grilled salmon topped with a garlic parmesan butter that melts right into the fish. It’s simple, flavorful, and perfect for those summer nights when you want something delicious without too much fuss.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup unsalted butter, softened (or use salted and adjust seasoning)
• 1/4 cup grated parmesan cheese (freshly grated tastes best)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for grilling)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix together the softened butter, grated parmesan, minced garlic, lemon juice, salt, and pepper until well combined. Tip: Let the butter sit at room temperature for easier mixing.
3. Brush both sides of the salmon fillets with olive oil and place them skin-side down on the grill. Close the lid and grill for about 4-5 minutes. Tip: Don’t move the fillets too soon to get those perfect grill marks.
4. Carefully flip the salmon and grill for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: The internal temperature should reach 145°F for perfectly cooked salmon.
5. Remove the salmon from the grill and immediately top each fillet with a generous dollop of the garlic parmesan butter, allowing it to melt over the hot fish.

Absolutely divine, the salmon comes out flaky and moist, with the butter adding a rich, savory depth. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal that’s sure to impress.

Grilled Salmon with Soy Ginger Glaze

Now, let’s dive into making a dish that’s as flavorful as it is healthy. Grilled salmon with a soy ginger glaze is perfect for those nights when you want something special without spending hours in the kitchen.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/4 cup soy sauce (low sodium works great)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp fresh ginger, grated (peel it first for less fiber)
• 1 garlic clove, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp sesame oil (for a nutty finish)
• Green onions, sliced (for garnish, optional)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. Clean the grates well to prevent sticking.
2. In a small bowl, whisk together soy sauce, honey, ginger, and garlic. This is your glaze.
3. Brush both sides of the salmon fillets with olive oil. This helps them not stick and get those nice grill marks.
4. Place salmon skin-side down on the grill. Close the lid and cook for 4 minutes. Tip: Don’t move them too soon; they’ll release when ready.
5. Flip the salmon carefully. Brush the top with half of the glaze. Grill for another 3 minutes.
6. Flip again, brush with remaining glaze, and cook for 1 more minute. The salmon should flake easily with a fork when done.
7. Drizzle with sesame oil and sprinkle green onions on top right before serving.

Great job! The salmon comes out juicy with a slightly crispy edge, and the glaze adds a sweet and savory kick. Try serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Grilled Salmon with Tomato Basil Relish

Grilled salmon with tomato basil relish is the kind of dish that feels fancy but is surprisingly simple to pull off. You’ll love how the juicy tomatoes and fresh basil complement the rich, flaky salmon.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 2 cups cherry tomatoes, halved (or any ripe tomatoes you have on hand)
• 1/4 cup fresh basil leaves, chopped (pack them lightly when measuring)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (plus more for seasoning the salmon)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. While the grill heats, season the salmon fillets on both sides with salt and pepper, letting them sit at room temperature for about 10 minutes to enhance flavor absorption.
3. In a medium bowl, gently toss the cherry tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper to make the relish. Set aside to let the flavors meld.
4. Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 4-5 minutes, resisting the urge to move them for a perfect sear.
5. Carefully flip the salmon using a spatula. Grill for another 3-4 minutes, or until the fish flakes easily with a fork but is still moist inside.
6. Transfer the grilled salmon to a serving platter. Spoon the tomato basil relish generously over the top, letting some of it spill onto the plate for a vibrant presentation.

Absolutely delightful, the salmon comes out with a slightly smoky char, while the relish adds a bright, tangy contrast. Try serving it over a bed of quinoa or with crusty bread to soak up the delicious juices.

Grilled Salmon with Cilantro Lime Butter

Alright, let’s dive into making this mouthwatering grilled salmon that’s sure to impress. It’s all about that cilantro lime butter that takes it from good to unforgettable.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup unsalted butter, softened (or use salted and adjust seasoning)
• 2 tbsp fresh cilantro, finely chopped (stems removed for less bitterness)
• 1 lime, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp olive oil (or any neutral oil for grilling)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the softened butter, cilantro, lime zest, lime juice, salt, and pepper until well combined. Set aside.
3. Brush both sides of the salmon fillets with olive oil to help them cook evenly and prevent sticking.
4. Place the salmon skin-side down on the grill. Close the lid and cook for about 4-5 minutes. Tip: Don’t move the salmon too soon; it should release easily when ready.
5. Carefully flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. Remove the salmon from the grill and immediately top each fillet with a generous dollop of the cilantro lime butter, letting it melt over the hot salmon.

Enjoy the flaky, buttery salmon with the bright, herby kick from the cilantro lime butter. Perfect over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Conclusion

With these 20 delicious salmon grill recipes, summer just got tastier! Whether you’re a seasoned grill master or trying your hand at outdoor cooking for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest. Happy grilling!