Grilled Salmon – Perfectly Grilled Everytime

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Grilled salmon is a simple pleasure that deserves a spot in your regular meal rotation—not just on special occasions.

With high-quality salmon available year-round, both fresh and frozen, this easy grilled salmon recipe is perfect for year-round get-togethers with family and friends and weeknight dinners.

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There’s something about the grill that brings out the best in salmon—crisp on the outside, tender and flaky on the inside. A quick, no-fuss marinade enhances the fish’s natural flavor, making this dish ideal for everything from relaxed weeknight dinners to weekend cookouts with friends.

What You’ll Need to Cook

Salmon Fillets: Choose center-cut fillets with bright, firm flesh. Wild-caught varieties like sockeye or king salmon offer richer flavor, while farm-raised tends to be milder and more buttery. Look for fillets that are uniform in thickness (about 1-inch) for even cooking.

Olive Oil: Use a good-quality extra virgin olive oil for better flavor. The oil helps prevent sticking and creates a beautiful exterior crust. A high smoke point oil, like avocado oil, works well as an alternative for very high-heat grilling.

Kosher Salt: Coarse kosher salt distributes more evenly and provides better seasoning than table salt. Apply generously just before grilling to enhance the salmon’s natural flavors without drawing out too much moisture.

Black Pepper: Freshly ground pepper provides significantly more flavor than pre-ground. Use a coarse grind for better texture and visual appeal on the finished dish.

Ingredient Substitutes

• Salmon: Substitute with steelhead trout, arctic char, or swordfish steaks
• Olive Oil: Avocado oil, grapeseed oil, or melted butter
• Kosher Salt: Sea salt, Himalayan pink salt (use slightly less if substituting)
• Black Pepper: White pepper (milder), lemon pepper (adds citrus notes)

How to Grill Salmon

Preparing the Salmon

Remove the salmon from the refrigerator 15-20 minutes before cooking to take the chill off – this promotes more even cooking from exterior to interior.

Pat the fillets completely dry with paper towels. Excess moisture will create steam and prevent proper caramelization. Once dry, brush both sides thoroughly with olive oil, coating the skin side well to avoid sticking to the grill.

Season generously with kosher salt and freshly ground black pepper, pressing the seasonings gently into the flesh to adhere.

Setting Up Your Grill

Prepare your grill for direct cooking over medium-high heat (375-400°F). Clean the grates thoroughly and oil them well by soaking a paper towel with vegetable oil and using tongs to rub it across the grates. This critical step prevents the delicate salmon skin from sticking.

For optimal control, create a two-zone fire by banking more coals to one side for a charcoal grill, or by turning burners to different settings on a gas grill. This allows you to move salmon away from direct heat if needed.

Grilling

Place the salmon fillets skin-side down on the hot grill grates. Resist the urge to move them for at least 4 minutes – this allows the skin to crisp and naturally release from the grates.

You’ll know it’s time to flip when the salmon has changed color about halfway up the sides and the skin releases easily when gently lifted with a thin metal spatula.

Carefully flip the fillets and cook for just 2-3 minutes on the flesh side until the salmon reaches your desired doneness.

For medium-rare, look for an internal temperature of 125°F; for medium, 135°F; for well-done, 145°F. Remember that residual heat will continue cooking the salmon after it’s removed from the grill, so consider removing it slightly before your target temperature.

Resting and Serving

Transfer the grilled salmon to a clean plate and let it rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the flesh, resulting in more evenly moist salmon.

Serve with lemon wedges and fresh herbs if desired, and serve immediately while still warm.

How To Store Leftovers and Reheat

Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the salmon uncovered until it has cooled completely to prevent condensation from making the fish soggy, then cover tightly.

To reheat, avoid the microwave, which can dry out and overpower the delicate flavor. Instead, place the salmon in a foil packet with a teaspoon of water or lemon juice, and warm in a 275°F oven for about 15 minutes until just heated through. Alternatively, leftover salmon is excellent served cold in salads or made into salmon cakes.

What To Serve With Grilled Salmon

Balance your simple grilled salmon with complementary sides that enhance without overwhelming its natural flavor:

Bacon Mac and Cheese

Grilled Garlic Bread

Mashed Potato Casserole

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Smoke On!

Charlie

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