Grilled Salmon
Updated May 10, 2025
This grilled salmon recipe uses a simple marinade of lemon juice, Dijon mustard, a touch of honey, and soy sauce. Grilled for 7 minutes with the skin on.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Grilled Salmon Is So Good!
Salmon is one of my favorite things to grill, and it’s something I really look forward to every summer.
It holds up well, takes on flavor fast, and cooks quickly without falling apart on the grates. This marinade is one I come back to; it’s just a handful of pantry staples like honey, lemon juice, and Dijon, but it gives the salmon a really nice sweet and savory flavor. I usually get the salmon marinating first, then heat up the grill and pull the rest of dinner together while it soaks up the flavor.
Happy Grilling!
– Yumna
Grilled Salmon Ingredients
- Salmon: Use skin-on fillets. They’re best for grilling because the skin helps hold the fish together and prevents sticking.
- Honey: Maple syrup also works.
- Soy sauce: If you have a gluten intolerance, you can use tamari or coconut aminos instead of soy sauce.
- Lemon juice: I always recommend using fresh lemon juice for the best flavor.
- Dijon mustard: If you don’t have Dijon, stone-ground or spicy brown mustard work as substitutes.
- Spices and seasonings: I use paprika, garlic, salt and pepper to season the fish, but you can always switch it up and try other spices.
- Fresh parsley: Look for a bunch with perky, bright green leaves and no yellow or brown spots. For tips on how to store and chop parsley, check out my how-to guide here.
How to Make Grilled Salmon
Grilled Salmon Recipe
This grilled salmon recipe uses a simple marinade of lemon juice, Dijon mustard, a touch of honey, and soy sauce. Grilled for 7 minutes with the skin on to keep all the meat in place.
Video
Ingredients
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets with skin
- Lemon wedges and fresh parsley for garnish
Instructions
- In a large bowl, whisk together honey, soy sauce, olive oil, lemon juice, Dijon mustard, paprika, garlic powder, salt and pepper.
- Add the salmon fillets to the bowl and turn a couple times to mix with the marinade. Cover the bowl and allow them to marinate at room temperature for 20 minutes.
- Heat the grill to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
- Place the fillets skin-side down and cook for 4–5 minutes. Carefully flip and cook for another 3–4 minutes, or until the salmon easily flakes with a fork. If you have an instant-read thermometer, it should register at 145°F.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. To reheat, place on a pan with the skin-side down and reheat until warmed through.
Recipe Video: The recipe has been updated since the video was created but is still a delicious tutorial on how to grill salmon with a fruit salsa on top! Here’s the original recipe!
This recipe has been updated in May 2025, but if you like the original version, you can still find it here:
For the Citrus Salsa
1 orange
½ lime
1 tablespoon red onions chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 garlic clove minced
For the Salmon
4 6 ounces salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray
Instructions
To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife. Cut the citrus into slices between the membranes and then cut into smaller chunks. Mix with the red onions, cilantro and garlic. Set aside while preparing the salmon.
To make the salmon, season salmon fillets with salt and pepper. Preheat grill to medium-heat and lightly oil the grill using oil spray. Place salmon skin side down on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. The salmon will release itself from the grill when it’s ready so don’t try flipping it too quickly.
Spoon the salsa over the grilled salmon and serve immediately with choice of vegetables and/or grains.
1 orange
½ lime
1 tablespoon red onions chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 garlic clove minced
For the Salmon
4 6 ounces salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray
Instructions
To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife. Cut the citrus into slices between the membranes and then cut into smaller chunks. Mix with the red onions, cilantro and garlic. Set aside while preparing the salmon.
To make the salmon, season salmon fillets with salt and pepper. Preheat grill to medium-heat and lightly oil the grill using oil spray. Place salmon skin side down on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. The salmon will release itself from the grill when it’s ready so don’t try flipping it too quickly.
Spoon the salsa over the grilled salmon and serve immediately with choice of vegetables and/or grains.
Nutrition
Calories: 311kcal, Carbohydrates: 10g, Protein: 34g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 94mg, Sodium: 632mg, Potassium: 868mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 194IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Buy the right cut of salmon for grilling. You want to look for large, thick fillets. If possible, buy wild-caught salmon since it’s more flavorful and sustainable.
- Keep the skin on the salmon. It may not seem appealing to eat, but the skin actually helps to hold the salmon together and prevent it from sticking to the grill. It’s much easier to flip salmon starting with the skin side down, and it adds a lot of flavor after grilling.
- Don’t touch the salmon for at least 4-7 minutes when you first place it on the grill. It should release itself from the grill when it’s ready. That’s when you can flip it over.
- Look out for white beads on the surface and sides of salmon. If you see them, it’s a sign that you’re overcooking the salmon, and it’s best to remove them from the grill immediately.
Serving Ideas
- Grilled Asparagus
- Grilled Eggplant
- Garlic Roasted Potatoes
- Corn Tomato Avocado Salad
- Massaged Kale Salad
- Lemon Rice
Comments
Absolutely loved this salmon! I have learned so much about cooking from this website. I finally enjoy cooking/ kind of know how to cook because of your detailed tips that come with each recipe!
Thank you so much! I’m so glad you’re able to take away so much from my website!
We loved the twist of salsa in this recipe. We didn’t had oranges so made mango salsa and everyone loved it. Thanks for the recipe!
Thank you so much!!
I loved the salsa addition, different than any other salmon recipe I have tried. I added mango as well. Great summer dish.
So glad you liked it! Thank you so much!