Grilled Salmon With Lemon And Garlic Butter Glaze Recipe

I paired a lemon butter sauce with Garlic Butter Salmon and slipped in a quick brine and a last-minute herb rinse that flips the recipe on its head.

I never set out to make something showy, I just wanted dinner that actually tasted like more than salt and heat. The result was Grilled Salmon With Lemon And Garlic Butter Glaze, and after one bite I knew I had to share.

I used salmon fillets and a few garlic cloves, but the real trick is how the flavors sneak up on you; bright, buttery, then a little smoky. It looks nicer than it feels to cook, and people always ask if it was hard.

I lie sometimes and say yes, because they want the secret.

Ingredients

• Salmon: rich in protein and omega three fatty acids, great for heart and brain.
• Olive oil: adds healthy monounsaturated fat, helps crisp outside and boosts flavor.
• Unsalted butter: gives silky richness, it carries garlic and lemon flavors, adds mouthfeel.
• Garlic: pungent savory punch, may reduce inflammation and makes the glaze taste deeper.
• Lemon juice and zest: brightens everything with acid and citrus aromatics, cuts richness.
• Honey or brown sugar: brings gentle sweetness and caramel notes, helps the glaze caramelize.
• Dijon mustard optional: adds tang and helps emulsify the sauce so it clings better.
• Parsley and lemon wedges: fresh herb lift, adds color and a clean citrus finish.

Ingredient Quantities

• 4 salmon fillets (6 to 8 oz each) skin on or off
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 3 garlic cloves minced
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 teaspoon lemon zest
• 1 tablespoon honey or light brown sugar
• 1 teaspoon Dijon mustard optional
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving optional

How to Make this

1. Preheat grill to medium high, about 400°F, oil the grates or brush them with a little olive oil so the fish wont stick.

2. Pat 4 salmon fillets dry, rub both sides with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; if skin is on, start skin side down.

3. Make the lemon garlic butter glaze: melt 4 tablespoons unsalted butter in a small skillet over medium heat, add 3 minced garlic cloves and cook about 30 seconds until fragrant but not browned.

4. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey or light brown sugar, and 1 teaspoon Dijon mustard if using; simmer 1 minute until glossy, season with a pinch more salt and pepper, then remove from heat. Reserve a tablespoon or two for finishing.

5. Place salmon on the grill skin side down, press gently for the first 15 to 20 seconds to keep it flat, and cook 4 to 6 minutes depending on thickness; don’t flip too soon.

6. Flip the fillets, brush generously with the butter glaze, and grill 3 to 5 more minutes until the salmon flakes easily with a fork or reaches about 125 to 130°F for medium; if you want well done follow USDA 145°F recommendation.

7. Watch for flare ups from the butter, move fillets to a cooler part of the grill or use a foil tent if flames get high, and baste once more during the last minute.

8. Transfer salmon to a plate, spoon the reserved glaze over each fillet, let rest 2 to 3 minutes so juices settle.

9. Sprinkle 1 tablespoon chopped fresh parsley over the fish, serve with lemon wedges on the side, and an extra drizzle of the glaze if you like it saucy.

10. Tips: keep the fish cold until you grill it, use an instant read thermometer so you dont overcook, and for extra crispy skin cook a minute or two longer skin side down before flipping.

Equipment Needed

1. Grill or heavy grill pan set to about 400°F, gas or charcoal works fine
2. Long-handled grill brush or a few oil-soaked paper towels held with tongs to oil the grates
3. Fish spatula or wide metal spatula plus tongs for flipping and pressing the fillets
4. Small skillet for melting butter and making the lemon garlic glaze
5. Silicone basting brush for coating the salmon with the glaze
6. Instant-read thermometer so you dont overcook the fish
7. Measuring spoons and a small measuring cup or bowl for the lemon juice, honey and mustard
8. Cutting board and a sharp chef knife for zesting, mincing garlic and chopping parsley
9. Plate and foil or a shallow dish to rest the cooked salmon and hold the reserved glaze

FAQ

Grilled Salmon With Lemon And Garlic Butter Glaze Recipe Substitutions and Variations

• Olive oil -> Avocado oil or grapeseed oil. Use a 1:1 swap. Both have higher smoke points so they handle a hot grill better, works great if your grill runs extra hot.
• Unsalted butter -> Ghee or melted plant based butter. Swap 1:1; ghee gives a nutty, buttery flavor and wont burn as fast, plant butter if you need it vegan.
• Fresh lemon juice + zest -> Fresh lime juice + zest or white wine vinegar. Lime is a straight 1:1 swap for a slightly different brightness. If using white wine vinegar use about half the amount and add a pinch of sugar to round it out.
• Honey or light brown sugar -> Maple syrup, agave nectar, or dark brown sugar. Use about the same amount; maple adds a deeper, richer note while agave keeps it milder.

Pro Tips

1) Keep the fish as cold as possible right up until you put it on the grill, it firms the flesh so you get a cleaner sear and less sticking. If you can, pat it dry one more time right before grilling, dont skip that step.

2) If you want crispy skin, leave the skin on and start skin side down but resist flipping too early, use a thin wide spatula to get under the skin when it releases. For even less sticking, brush the skin with a little oil and heat the grates hot then move to a cooler zone to finish cooking.

3) Sweet glazes burn fast, especially honey or brown sugar, so brush the glaze on only after you flip and then just once more at the end. Or make the glaze ahead and reduce it a bit so it clings better without smoking up the grill.

4) Use an instant read thermometer and pull the salmon a few degrees below your target since it keeps cooking while resting, youll avoid overcooking that way. Also let it rest 2 to 3 minutes so the juices settle, dont slice right away.