Grilled Salmon

Why You’ll Love This Recipe

Grilled salmon is fast, fuss-free, and packed with protein and healthy omega-3s. Whether you’re using a gas grill, charcoal, or grill pan, this method delivers a perfectly seared, moist piece of fish every time. The recipe is highly adaptable—you can season it simply or infuse it with bold marinades, herbs, or citrus. Plus, it pairs well with a wide variety of sides, from fresh salads to roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on preferred)
• Olive oil
• Lemon juice or zest
• Garlic, minced
• Salt
• Black pepper
• Optional spices: paprika, dill, parsley, or cayenne pepper
• Optional garnish: fresh herbs, lemon wedges

Directions

1. Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates well to prevent sticking.
2. Pat salmon fillets dry with paper towels.
3. In a small bowl, mix olive oil, lemon juice, garlic, salt, pepper, and any desired spices.
4. Brush the mixture generously over the salmon fillets, coating both sides.
5. Place the salmon skin-side down on the grill. Close the lid and grill for about 6–8 minutes, depending on thickness.
6. Carefully flip and cook for another 2–4 minutes, or until the salmon is opaque and flakes easily with a fork.
7. Remove from the grill and rest for a few minutes. Serve with lemon wedges and fresh herbs, if desired.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Teriyaki salmon: Marinate the salmon in teriyaki sauce for 30 minutes before grilling.
• Spicy Cajun salmon: Rub with Cajun seasoning and a dash of cayenne for a bold kick.
• Herb-crusted: Press chopped fresh herbs like parsley, dill, and basil onto the salmon before grilling.
• Citrus-glazed: Mix orange or lime juice with honey or maple syrup for a sweet and tangy glaze.
• Asian-inspired: Use sesame oil, soy sauce, and ginger in the marinade for umami-rich flavor.

Storage/Reheating

Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until just heated through.
Microwaving can dry it out, so use caution and cover loosely.
Leftovers are great cold in salads or flaked into pasta, wraps, or grain bowls.

FAQs

Do I need to remove the skin before grilling?

No, keeping the skin on helps hold the fillet together and adds flavor. You can remove it after cooking if preferred.

How do I know when salmon is done?

Salmon is done when it’s opaque, flakes easily with a fork, and reaches an internal temperature of 125–130°F (52–54°C) for medium.

Can I grill salmon without a skin?

Yes, but handle it carefully, and consider using a grill basket or foil to prevent sticking and breaking.

What’s the best kind of salmon for grilling?

Thick fillets from Atlantic, sockeye, or king salmon work best due to their richness and firmness.

Can I grill frozen salmon?

It’s best to thaw the salmon completely before grilling to ensure even cooking.

Should I marinate salmon before grilling?

It’s optional. A quick marinade or seasoning blend can enhance flavor, but even simple salt and pepper works beautifully.

How do I prevent salmon from sticking to the grill?

Oil the grates well and don’t flip too early. Let the salmon develop a crust before turning.

Can I grill salmon on a cedar plank?

Yes! Soak the plank for at least an hour beforehand and grill the salmon on top for a smoky flavor.

Is grilled salmon healthy?

Yes, it’s rich in protein, omega-3 fatty acids, and essential nutrients, making it a nutritious meal option.

What should I serve with grilled salmon?

Grilled vegetables, quinoa, couscous, rice pilaf, fresh salad, or roasted potatoes all pair beautifully with salmon.

Conclusion

Grilled Salmon is a simple yet elegant dish that’s full of flavor and perfect for any occasion. With just a few ingredients and a hot grill, you can create a healthy, satisfying meal in under 30 minutes. Whether you keep it classic with lemon and garlic or experiment with bold marinades, this go-to recipe is sure to become a favorite in your kitchen.

Grilled Salmon

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Grilled Salmon is a quick, healthy, and flavorful dish featuring tender, flaky salmon fillets seared on the grill with a simple lemon-garlic seasoning. It’s perfect for weeknight dinners or special occasions, ready in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

• 4 salmon fillets (skin-on preferred)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice (or zest)
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• 1 tbsp fresh dill or parsley, chopped (optional)
• Lemon wedges, for serving

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Instructions

1. Preheat grill to medium-high heat (about 400°F/200°C). Clean and oil grates well.
2. Pat salmon fillets dry with paper towels.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika (if using).
4. Brush mixture generously over both sides of salmon fillets.
5. Place salmon skin-side down on grill. Close lid and cook 6–8 minutes, depending on thickness.
6. Carefully flip and grill another 2–4 minutes, until salmon is opaque and flakes easily with a fork (internal temp 125–130°F/52–54°C for medium).
7. Remove from grill and rest a few minutes. Garnish with herbs and lemon wedges before serving.

Notes

• Keep the skin on during grilling for flavor and to prevent sticking.
• Don’t flip too early—let a crust form first.
• Use a grill basket or foil if cooking skinless salmon.
• Marinate briefly (15–30 minutes) for extra flavor, but avoid long marinades with citrus which can break down the fish.
• Leftovers are delicious cold in salads, wraps, or grain bowls.

Nutrition

• Serving Size: 1 salmon fillet (based on 4 servings)
• Calories: 320
• Sugar: 0g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 95mg