Ingredients
Method
- Combine lemon zest, lemon juice, chopped dill, minced garlic (if using), olive oil, sea salt, black pepper, and smoked paprika in a mixing bowl. Whisk gently until well combined.
- Place salmon fillets skin-side down in a bowl or shallow dish. Spoon the marinade over each piece to coat evenly. Cover and refrigerate for 15 minutes.
- Preheat the grill to medium (approximately 375°F / 190°C). Lightly oil the grates using a paper towel dipped in oil and held with tongs to prevent sticking.
- Place the fillets skin-side down on the grill. Cook undisturbed for 5 to 6 minutes until the skin is crisp and the flesh is mostly cooked through. Carefully flip the fillets and grill the other side for 2 to 4 minutes until the salmon flakes easily but remains moist.
- Transfer the salmon to a plate and let it rest for 2 to 3 minutes to allow the juices to redistribute before serving.
Nutrition
Notes
Freshness Hack: I always recommend using fresh dill for that bright pop of flavor, but if you only have dried on hand, remember to use just one teaspoon since the dried version is much more potent.
Grilling Success: My biggest discovery for perfect skin is to make sure the grates are screaming hot before the fish touches them.
This creates an immediate sear that helps the salmon release naturally when it is time to flip.
Marinating Timing: I have learned the hard way that you should not let the salmon sit