Saumon grillé
Thick, skin-on salmon fillets get a smoky-sweet spice rub, then hit a hot grill so the skin crisps while the inside stays silky and just-set. A quick honey-Dijon-lemon glaze brushed on after the flip caramelizes into a glossy finish without scorching. Grilling over direct heat is fast and forgiving, and the crisp skin does double duty as a built-in non-stick layer.
Pat 4 skin-on salmon fillets dry, rub them with olive oil and a mix of salt, pepper, garlic powder, smoked paprika, and brown sugar, then let them sit while you heat a gas or charcoal grill to medium-high (400–450°F / 200–230°C) and scrub and oil the grates well. Lay the fillets skin-side down over direct heat, close the lid, and grill undisturbed for 6–7 minutes until the skin is crisp and releases cleanly; flip with a fish spatula, brush on a whisked glaze of honey, Dijon, lemon juice, and dill, and cook 2–4 minutes more until the thickest part reaches 125–130°F (52–54°C). Rest 3 minutes so the juices settle, squeeze over fresh lemon, and finish with more dill and flaky salt.
- Start with clean, well-oiled grates and don't move the fillets until they release on their own — that's crisp skin instead of a torn, stuck mess.
- Pull the salmon at 125–130°F (52–54°C) internal for moist, medium fish; carryover heat finishes it as it rests.
- Brush the sugary glaze on only after you flip — added too early it scorches over direct heat.
Equipment
- Gas or charcoal grill
- Grill tongs
- Fish spatula
- Instant-read thermometer
- Basting brush
- Small mixing bowl
Ingrédients
Salmon & Spice Rub
- skin-on salmon fillets, about 170 g (6 oz) each, 2.5 cm / 1 inch thick
- 30 ml extra-virgin olive oil, plus extra for oiling the grates
- 5 g kosher salt
- 2 g freshly ground black pepper
- 3 g garlic powder
- 3 g smoked paprika, sweet, not hot
- 12 g light brown sugar, helps the surface caramelize
Lemon-Honey Glaze & To Finish
- 20 g honey
- 10 g Dijon mustard
- lemons, 1 juiced (about 2 tbsp), 1 cut into wedges
- 8 g fresh dill, chopped, plus more to serve
- flaky sea salt, for finishing
Préparation
- ÉTAPE01
Preheat a gas or charcoal grill to medium-high, about 400–450°F (200–230°C), with the lid closed. Scrape the grates clean, then wipe them with an oil-dampened paper towel held in tongs so the salmon won't stick.
- ÉTAPE02
Pat the fillets very dry with paper towels. Drizzle with the olive oil and rub to coat. Stir together the kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar, then rub the mixture over the flesh side. Let sit at room temperature while the grill heats.
- ÉTAPE03
In a small bowl, whisk the honey, Dijon mustard, lemon juice, and half of the chopped dill until smooth. Set aside near the grill with the basting brush.
- ÉTAPE04
Lay the fillets skin-side down over direct heat and close the lid. Grill undisturbed 6–7 minutes, until the skin is crisp and the fish releases cleanly from the grate when nudged. Don't force it early or the skin will tear.
- ÉTAPE05
Slide a fish spatula under each fillet and flip. Brush generously with the glaze and grill 2–4 minutes more, until the thickest part reaches 125–130°F (52–54°C) on an instant-read thermometer for medium.
- ÉTAPE06
Transfer to a platter and rest 3 minutes to let the juices settle. Squeeze fresh lemon over the top, scatter with the remaining dill, and finish with a pinch of flaky sea salt. Serve with lemon wedges.
Make ahead
Mix the spice rub and whisk the honey-Dijon glaze up to 2 days ahead and store separately in the fridge. You can season the fillets up to 30 minutes before grilling; hold longer than that and the salt starts to draw out moisture and firm the flesh.
Storage
Cool leftovers quickly and refrigerate in an airtight container for up to 3 days. Enjoy cold flaked over salads and grain bowls, or reheat gently in a covered skillet or a 275°F (135°C) oven just until warmed through so it doesn't dry out.
Variations
Cedar-Plank Grilled Salmon
Soak a cedar plank in water for at least 1 hour, set the seasoned fillets on it, and grill over indirect medium heat with the lid closed for 15–20 minutes without flipping. You get gentler, wood-smoked flavor and zero risk of sticking.
Cajun Blackened
Swap the rub for 1 tablespoon Cajun seasoning plus a pinch of cayenne and skip the brown sugar and honey. Grill over high heat to build a dark, spicy crust, then finish with a squeeze of lemon.
Whole30 / Sugar-Free
Leave out the brown sugar and honey and make a compliant glaze from olive oil, lemon juice, a grated garlic clove, and the dill. Still juicy and bright, with no added sugar.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
What internal temperature should grilled salmon reach?
For moist, medium fish, pull your grilled salmon when the thickest part hits 125–130°F (52–54°C) on an instant-read thermometer; it climbs a few degrees while it rests. The USDA recommends 145°F (63°C) for fully cooked fish, which gives firmer, flakier results if you prefer it well done.
How do I keep grilled salmon from sticking to the grates?
Start with grates that are hot, clean, and lightly oiled, keep the skin on, and lay the fillets skin-side down. Then leave them alone — grilled salmon releases naturally once the skin crisps, usually after 6–7 minutes, so if it feels glued down it simply isn't ready to flip yet.
Should I grill salmon with the skin on or off?
Skin-on is best for grilling. The skin shields the delicate flesh from direct heat, holds the fillet together during the flip, and crisps into a tasty layer. If you don't want to eat it, the crisp skin slides off easily once the salmon is cooked.
Can I make grilled salmon without an outdoor grill?
Yes. Use a preheated cast-iron grill pan over medium-high heat for the same skin-down, flip-once method, or broil the fillets 4–5 inches from the element for 8–10 minutes. You'll miss a little smoke but still get juicy, well-caramelized salmon.
How long does grilled salmon take to cook?
Figure roughly 10–12 minutes total for 1-inch-thick fillets: about 6–7 minutes skin-side down, then 2–4 minutes after the flip. Thinner fillets cook faster, so lean on a thermometer rather than the clock.
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