Grilled Lemon Garlic Salmon Recipe

The Grill Setup: Medium-High and Ready

Preheat your grill to 400°F (medium-high). If you're using charcoal, the coals should be covered with a light gray ash. Clean the grates thoroughly with a wire brush, then oil them. I fold a paper towel, dip it in vegetable oil, and use tongs to rub it over the grates. Don't use olive oil here — it burns too quickly.

You want the grill hot enough to sear but not so hot that the sugar in the marinade burns. At 400°F, you get a golden char in about 4-5 minutes per side.

Grilling: The Technique That Works Every Time

Place the salmon skin-side down on the grill. Close the lid. Then do nothing for 4 minutes. No peeking, no poking. The fish needs that undisturbed contact to develop a crust and release naturally from the grates.

After 4 minutes, gently lift the edge of a fillet with a thin metal spatula. If it releases easily, it's ready to flip. If it sticks, give it another 30-60 seconds. Flip carefully — the skin should be crisp and browned.

Cook the second side for 3-4 minutes for medium (the center will be just slightly translucent). For well-done, go 5 minutes. The internal temperature should reach 145°F at the thickest part. The flesh should flake when you press it with a fork and look opaque all the way through.