How to Grill Salmon Perfectly: My Simple, Juicy Secret
Learn how to grill salmon that's *never* dry! My easy method, inspired by the Pacific Northwest, delivers flaky, moist salmon every time. Get my pro tips!
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Cooking tools:
- Grill
- Grill brush
- Fish spatula
- Instant-read thermometer
- Pastry brush
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Refrigerator
- Plate
Ingredients
- 4 salmon fillets, skin on or off (about 6 ounces/170g each)
- 1 tablespoon olive oil (15 mL)
- 1 lemon, juiced (about 2 tablespoons/30mL juice)
- 1 teaspoon Dijon mustard (5 mL)
- 1/2 teaspoon garlic powder (2.5 mL)
- 1/4 teaspoon smoked paprika (1.25 mL)
- Salt
- freshly ground black pepper
- 1 tablespoon chopped fresh dill (15 mL) - optional
- 1 tablespoon chopped fresh parsley (15 mL) - optional
- 1 teaspoon honey or maple syrup (5 mL) - optional
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