Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip is the perfect 20-minute restaurant-style meal. Tired of bland, overcooked salmon? After making this many times, I’ve discovered the secret to crispy, golden, and juicy salmon every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy No-Bake Mango Coconut Cream Bars and Perfect Grilled Hot Dogs Bar Ideas with 10 Gourmet Toppings to Try.
Why This Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip Is Pure Comfort
- Golden, crispy skin with tender, flaky salmon inside
- Tangy, creamy garlic aioli that complements the salmon perfectly
- Easy to make and ready in just 20 minutes
- Better than takeout and perfect for a quick, healthy weeknight meal
What You'll Need for Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 salmon fillets (6 oz each)
- 2 lemons
- 4 cloves garlic
- 1/2 cup mayonnaise
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon slices
- Garlic cloves
- Mayonnaise
- Parsley
- Dill
- Olive oil
- Salt
- Pepper
- Optional: Lemon wedges
- Optional: Fresh herbs for garnish
📝 Ingredient Notes
- Salmon fillets: Make sure the salmon is skin-on for the best crispiness.
- Mayonnaise: Use full-fat mayonnaise for the creamiest aioli.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- High-quality mayonnaise — Creamy, rich aioli that complements the salmon. → See on Amazon
How to Make Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
- Prepare the salmon: Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Place salmon fillets skin-side down in the skillet. Cook for 5-7 minutes, until the skin is crispy and golden. Flip the fillets and cook for an additional 2-4 minutes, until the salmon is cooked through.
- Make the garlic aioli: Mince garlic cloves and mix with mayonnaise, lemon juice, salt, and pepper. Chop fresh parsley and dill, then stir into the aioli. Taste and adjust seasoning if necessary.
- Serve: Transfer salmon fillets to plates. Squeeze fresh lemon juice over the top and garnish with fresh herbs. Serve with garlic aioli on the side.
Cook's Tips for Perfect Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
- Pro tip: Use a cast iron skillet for even heat distribution and the best searing.
- Common mistake and fix: Don't overcook the salmon. It's done when it's still slightly translucent in the middle. It will continue to cook with residual heat.
- Pro tip: Make the garlic aioli ahead of time and store it in the fridge until ready to serve.
- Pro tip: For extra crispy skin, score the salmon skin with a sharp knife before cooking.
Storing & Reheating Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
Short-Term Storage
Store in an airtight container in the fridge. Store leftover salmon and aioli separately in the fridge for up to 3 days. Make-ahead tip: Make the garlic aioli up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat salmon in a 300°F oven for 10-15 minutes, until warmed through. Microwave: Reheat salmon in the microwave for 30-60 seconds, until warmed through. Be careful not to overcook.
Recipe Notes
- Chef tip: For a smoky flavor, grill the salmon on a preheated grill for 6-8 minutes per side.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter aioli.
- Make-ahead: Prepare the salmon and aioli separately up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon skin is sticking to the skillet, try using a fish spatula to carefully flip the fillets.
Want to level up this recipe?
High-quality olive oil — Rich flavor that enhances the natural taste of the salmon. → Check price on Amazon
Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip
Ingredients
Main Ingredients
- 4 salmon fillets (6 oz each)
- 2 lemons
- 4 cloves garlic
- 1/2 cup mayonnaise
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- 2 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- Lemon slices
- Garlic cloves
- Mayonnaise
- Parsley
- Dill
- Olive oil
- Salt
- Pepper
Optional Toppings
- Lemon wedges
- Fresh herbs for garnish
Instructions
- Prepare the salmon: Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Place salmon fillets skin-side down in the skillet. Cook for 5-7 minutes, until the skin is crispy and golden. Flip the fillets and cook for an additional 2-4 minutes, until the salmon is cooked through.
- Make the garlic aioli: Mince garlic cloves and mix with mayonnaise, lemon juice, salt, and pepper. Chop fresh parsley and dill, then stir into the aioli. Taste and adjust seasoning if necessary.
- Serve: Transfer salmon fillets to plates. Squeeze fresh lemon juice over the top and garnish with fresh herbs. Serve with garlic aioli on the side.
Notes
- Chef tip: For a smoky flavor, grill the salmon on a preheated grill for 6-8 minutes per side.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter aioli.
- Make-ahead: Prepare the salmon and aioli separately up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon skin is sticking to the skillet, try using a fish spatula to carefully flip the fillets.
Storage
- Fridge: Store leftover salmon and aioli separately in the fridge for up to 3 days.
- Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat salmon in a 300°F oven for 10-15 minutes, until warmed through.
- Microwave reheat: Reheat salmon in the microwave for 30-60 seconds, until warmed through. Be careful not to overcook.
- Make ahead: Make the garlic aioli up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 370
- Protein: 34g
- Fat: 27g
- Carbs: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 95mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip FAQs
Overcooking is the most common reason for dry salmon. To prevent this, cook the salmon until it's still slightly translucent in the middle. It will continue to cook with residual heat.
Yes, you can make the garlic aioli up to 2 days ahead. Store it in the fridge until ready to serve. The salmon is best cooked fresh, but leftovers can be stored in the fridge for up to 3 days.
This salmon pairs well with a variety of sides, such as roasted vegetables, quinoa, or a simple green salad. For a cozy, hearty meal, try serving it with mashed potatoes and steamed green beans.
Yes, you can use frozen salmon. Thaw it overnight in the fridge before cooking. Make sure to pat it dry with a paper towel before seasoning and cooking.
If the salmon skin is sticking to the skillet, try using a fish spatula to carefully flip the fillets. You can also score the skin with a sharp knife before cooking to help prevent sticking.
A Warm Final Note
I can’t wait for you to try Crispy Grilled Lemon Herb Salmon with Easy Garlic Aioli Dip and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
