Grilled Salmon with Lemon-Dill Glaze – A Classic, Perfectly Grilled Delight

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Grilled Salmon with Lemon-Dill Glaze: Step-by-Step Recipe
Grilled salmon is a timeless dish that blends simplicity with rich flavors. This recipe, featuring a lemon-dill glaze, elevates the classic grilled salmon with a zesty, herbaceous twist. The result is a perfectly charred, moist fillet with a bright, tangy flavor. Follow these easy steps to create a restaurant-quality dish at home.

Ingredients
4 salmon fillets (6 oz each), skin on or off depending on preference
2 tablespoons olive oil
Salt and freshly ground black pepper (to taste)
1 lemon (zested and juiced)
2 tablespoons fresh dill, finely chopped
2 cloves garlic, minced
2 tablespoons honey or maple syrup (optional for added sweetness)
1 tablespoon Dijon mustard (for an extra tangy flavor)
¼ cup melted butter or olive oil (for basting)
Lemon wedges (for serving)
Equipment
Grill (charcoal or gas)
Tongs or spatula
Brush for basting
Aluminum foil (optional)
Step 1: Prepare the Lemon-Dill Glaze
Mix the Glaze: In a small bowl, combine lemon juice, lemon zest, fresh dill, minced garlic, Dijon mustard, and honey (if using). Stir in the melted butter or olive oil until well blended.
Set Aside: Allow the glaze to sit for 10-15 minutes to let the flavors meld while you prepare the salmon.
Step 2: Preheat the Grill
Charcoal Grill: Prepare a two-zone fire. Stack the coals on one side for high heat and leave the other side for indirect grilling. Wait until the coals turn white-hot, about 15-20 minutes.
Gas Grill: Preheat the grill to medium-high heat (375°F to 400°F). Brush the grates with olive oil to prevent sticking.
Step 3: Prepare the Salmon
Season the Salmon: Pat the salmon fillets dry with a paper towel. Drizzle olive oil over both sides of the fillets. Season generously with salt and freshly ground black pepper.
Optional: For more flavor, sprinkle extra lemon zest and fresh dill on top before grilling.
Step 4: Grill the Salmon
Grill the Salmon Skin-Side Down: Place the salmon fillets skin-side down (if using skin-on) on the hottest part of the grill. Close the lid and grill for 4-6 minutes depending on the thickness of the fillet. The skin will crisp up while protecting the flesh from overcooking.

Tip: If you prefer using foil, place the fillets on a foil sheet before placing them on the grill. This helps retain moisture and makes it easier to lift the fish without breaking it.
Flip and Glaze: Using tongs or a spatula, gently flip the fillets. Brush the top of the salmon with the lemon-dill glaze. Grill for another 2-4 minutes, allowing the glaze to caramelize slightly on the fillet. You’ll know it’s ready when the salmon flakes easily with a fork.

Check for Doneness: The internal temperature of the salmon should reach 145°F (use a meat thermometer). Alternatively, look for the salmon to turn opaque, with slightly translucent flesh in the center.

Step 5: Serve and Garnish
Remove the Salmon: Once grilled to perfection, remove the salmon fillets from the grill and let them rest for a couple of minutes to retain their juices.
Final Touches: Drizzle the remaining lemon-dill glaze over the fillets and garnish with fresh dill and lemon wedges.
Serving Suggestions
Serve with a side of grilled vegetables, such as asparagus or zucchini, for a complete, healthy meal.
Pair with roasted potatoes or a fresh green salad.
Customization Tips
Herb Variations: Swap the dill for other fresh herbs like basil, parsley, or thyme for a different flavor profile.
Sweetness Level: If you prefer a sweeter glaze, increase the amount of honey or maple syrup. Alternatively, skip it if you want a purely tangy flavor.
Citrus Twist: Experiment with different citrus fruits like lime or orange in place of lemon for a unique twist on the traditional lemon-dill combination.
Spice it Up: Add a dash of red pepper flakes or paprika to the glaze for a hint of spice.
Grill Options: You can also use cedar planks to infuse a subtle smoky flavor into the salmon. Soak the planks in water for at least 30 minutes before placing them on the grill with the fillets on top.
Tips for Grilling Salmon
Skin-On for Protection: Grilling skin-on fillets prevents the delicate flesh from falling apart and helps retain moisture. If you don't like the skin, you can easily peel it off after cooking.
Don’t Overcook: Salmon can quickly become dry if overcooked. Keep a close eye and use a thermometer if possible.
Non-Stick Grill: Oil the grill grates or rub a halved potato over them to prevent sticking.
Rest Before Serving: Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute and lock in flavor.
Conclusion
Grilled salmon with lemon-dill glaze is a classic recipe that's easy to master and perfect for any occasion. The fresh, zesty flavors of lemon and dill pair beautifully with the rich, flaky texture of the salmon, making it a crowd-pleaser every time. With customization options like adding heat or sweetening the glaze, this recipe can easily be tailored to your taste. Enjoy this healthy and flavorful dish that brings out the best in summer grilling!