Seafood · Moderate
Disciplined Grilled Salmon
Salmon doesn't forgive impatience. Sear it right, respect the heat, and pull it the moment it's earned its finish.
No ratings yet. Made it? Be the first to rate it.- Serves
- 4
- Prep
- 10 minutes (plus 20 minutes marinating)
- Cook
- 10-12 minutes
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Send a photoIngredients
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
- Lemon wedges for serving
Method
- Pat the salmon fillets completely dry — moisture is the enemy of a good sear.
- Whisk together the olive oil, garlic, lemon zest, lemon juice, and dill in a small bowl. Rub it over the salmon and let it marinate for about 20 minutes at room temperature.
- Heat a skillet over medium-high heat. Lay the salmon skin-side down and don't touch it — let it sear undisturbed for about 5-6 minutes until the skin is crisp.
- Flip carefully and cook another 3-4 minutes, until the internal temperature reads 145°F (63°C) at the thickest part.
- Pull it off the heat, let it rest for 2-3 minutes, and finish with a squeeze of fresh lemon. That's the whole job — don't overcomplicate it.
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