Recipe

Smoky Grilled Salmon

Crisp-edged, juicy salmon with a sweet smoky spice rub and a bright lemony butter sauce. Weeknight fast, dinner-party pretty, and very forgiving.

By Matt Campbell

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4.8

A close-up photograph of smoky grilled salmon fillets with charred edges on a grill grate, brushed with a glossy lemon butter sauce

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Grilled salmon has two big jobs: stay juicy and taste like you meant to do this on purpose. This smoky grilled salmon pulls it off with a simple spice rub that caramelizes fast, plus a lemony butter finish that hits like a tiny standing ovation.

No complicated marinades. No mystery timing. Just a few pantry spices, a hot grill, and permission to stop cooking the second the fish turns opaque and flakes with a nudge. If your weeknight dinner plan is “I need something impressive but I also need to sit down soon,” you are in the right place.

A real photograph of salmon fillets on a plate with lemon wedges and chopped herbs next to a small bowl of melted butter

Why It Works

Big smoky flavor without fuss: Smoked paprika does the heavy lifting, while brown sugar helps the rub cling and caramelize.
Crisp edges, tender center: High heat plus oil on the fish gives you that lightly charred exterior while keeping the inside buttery.
Works with gas or charcoal: The method is the same. The only difference is how smug you feel about your grill setup.
A quick sauce that fixes everything: Lemon, butter, and garlic turn any grilled fish into “restaurant energy” in about 3 to 5 minutes.

Storage Tips

If you have leftovers, congratulations on your self-control. Here is how to keep them actually good.

Refrigerate

Cool salmon, then store in an airtight container for up to 3 days.
Store sauce separately if possible, or it can soften the crust (still tasty, just less crisp).

Reheat (without drying it out)

Best: Gently warm in a skillet over low heat with a splash of water, then cover for 1 to 2 minutes.
Also good: Oven at 275°F for about 8 to 12 minutes, just until warmed through.
Microwave: Use 50 percent power in short bursts. We are warming, not punishing.

Eat it cold on purpose

Flake into a salad with cucumbers, dill, and a yogurt dressing.
Make a rice bowl with leftover veggies and a squeeze of lime.
Fold into scrambled eggs with scallions for a surprisingly good breakfast.

Freezing

You can freeze cooked salmon for up to 2 months, tightly wrapped. Texture will be a bit softer after thawing, so it is best used in bowls, salads, or salmon cakes.

Common Questions

Should I grill salmon with skin on or off?

Skin on is easier and more forgiving. The skin acts like a little heat shield and helps prevent sticking. You can slide a spatula between skin and flesh after grilling if you do not want to eat it.

What temperature should salmon be cooked to?

For food safety, the USDA recommendation is 145°F at the thickest part. Many people prefer salmon at 125 to 135°F for a juicier, slightly translucent center.

If you are pregnant, immunocompromised, older, or serving someone who is, stick with 145°F. When in doubt, go with safety, not vibes.

How do I keep salmon from sticking to the grill?

Start with clean, hot grates.
Oil the fish (and optionally the grates).
Do not rush the flip. When it is ready, it releases more easily.

Can I use this rub on other fish?

Yes. It is great on trout, arctic char, and even shrimp. For thinner fillets, reduce grill time and keep an eye on the sugar so it does not over-brown.

Is smoked paprika spicy?

Smoked paprika is more smoky and sweet than spicy. If you want heat, add cayenne or swap in chipotle powder.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill (gas or charcoal)
Grill brush and tongs
Fish spatula (helpful, not required)
Instant-read thermometer (highly recommended)
Small bowl for the rub
Microplane or zester (optional, for lemon zest and garlic)
Small saucepan or microwave-safe bowl for the lemon butter sauce

I started making this smoky grilled salmon on nights when I wanted “grill dinner vibes” but did not want a whole production. The rub came from my habit of staring into the spice cabinet like it owes me rent: smoked paprika, brown sugar, garlic, something peppery, done. The lemon butter happened later, after one too many perfectly cooked fillets tasted like they were waiting for a punchline. Now it is my default move, especially when I have exactly one lemon rolling around in the fridge and a strong desire to feel accomplished before the dishes notice me.