Grilled Salmon
Perfectly grilled salmon with a flavorful exterior and moist, tender flesh. This minimalist approach lets the natural flavor of the salmon shine through.
Ingredients
- 4 fillets salmon 6 oz each, skin-on
- 2 tablespoons olive oil
- 1-2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 whole Lemon for serving
- Fresh dill or parsley sprigs for garnish (optional)
Instructions
- Preheat grill to medium-high heat (375-400°F).
- Pat salmon fillets dry with paper towels.
- Brush both sides with olive oil.
- Season generously with salt and pepper.
- Oil the grill grates to prevent sticking.
- Place salmon skin-side down on the hot grill.
- Cook for 4-5 minutes without moving.
- Carefully flip and cook for an additional 2-3 minutes until internal temperature reaches 145°F.
- Let rest for 3-5 minutes before serving.
- Serve with lemon wedges and fresh herbs if desired.
Notes
The salmon is done when it flakes easily with a fork.
For a simpler flip, use a wide spatula and clean grill grates.
If you prefer salmon medium-rare, cook to an internal temperature of 125°F.
For a simpler flip, use a wide spatula and clean grill grates.
If you prefer salmon medium-rare, cook to an internal temperature of 125°F.