With beautiful grill marks and crispy edges with the juiciest centers, this grilled salmon recipe is simply delicious every time!
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Sometimes a fresh piece of uncomplicated grilled salmon is just what the heart (and belly) wants. And you’ve come to the right place to find the tips and tricks to get exactly that!
I call my hubby the grill master for a reason. He knows how to grill up a mean piece of salmon that’s perfect every time. You want nice grill marks? You want tender, flaky fabulousness? You want the best grilled salmon to slather with a Salsa Verde topping or leave as-is with some Spanish Rice on the side? We got you.
There’s no limits for how many ways you can serve these beauties. So let’s get into this foolproof, 15 minute recipe.
Ingredients
3 ingredients are all you need to make the BEST grilled salmon! Here they are:
- Salmon fillets (skin on or off) –free of bones, salmon fillets are great to throw on the grill and are available at most every grocery store and fish market! You can use skin-on or skin-off fillets, but skin-on fillets are easier to grill. You can also use frozen salmon as long as it is fully thawed before grilling!
- Fresh lemon juice – not only does lemon juice add brightness, it helps tenderize the salmon and enhances the caramelization during grilling!
- Avocado oil (or other high smoke point oil)– a little flavorless, high smoke point oil is needed to brush on the grill grates and salmon to prevent sticking.
How to Grill Salmon
Squeeze lemon. Squeeze lemon over salmon fillets, letting rest for just 5-10 minutes.
Preheat grill. While salmon is resting, preheat grill to 400-450°F.
Pat dry and oil. Pat salmon dry. Lightly brush oil all over the fish. Season with salt and pepper.
Oil grill grates. Lightly brush grill grates with oil.
Grill side #1. Starting skin-side down, grill salmon for 4 minutes (covered).
Grill side #2. Use a heavy spatula to scrap salmon off the grill (skin may fall off but can rearrange it later). Gently flip to the second side, grilling (covered) for another 3-5 minutes.
Enjoy! Serve with seasoning, sauce, or a squeeze of lemon!
My Pro Tip
Pro Tips for the Perfect Grilled Salmon
- Choose same-sized fillets so they cook evenly.
- Be gentle! Salmon is delicate and flaky. Don’t flip too early or it may stick or fall apart. Skin-on salmon helps reduce sticking.
- Expect salmon skin to loosen. It might fall off when flipping; just slide it back underneath after cooking…or snack on the crispy skin!
- Use oil and a sturdy spatula. Oil helps minimize sticking, but a firm spatula is key for flipping without breaking the salmon itself.
- Switch up the marinade if you’d like. Just make sure it includes some oil to help prevent sticking.
Recipe FAQs
Start with a clean, well-oiled grill and lightly oil the salmon itself. Skin-on fillets stick less, and using a sturdy spatula helps when flipping. Don’t flip too early! Wait until the salmon naturally releases from the grates.
Thick, skin-on fillets are great for grilling. They hold up well to high heat!
Grill salmon for about 4 minutes on the first side (skin side) and 3-5 minutes on the second side, covered, over medium-high heat. It’s done when the flesh flakes easily with a fork and looks opaque in the center.
Place the salmon skin-side down first and cook for 4 minutes before flipping to the other side for 3-5 minutes. The skin protects the flesh and helps prevent sticking, while also getting crispy!
You can do either, but this recipe is for grilling directly on the grates which gives great char and crispy skin!
Yes, grilled salmon can be made up to 3 days ahead and reheated or served chilled. Just don’t overcook it especially if you plan to reheat!
The best method is to cover grilled salmon with foil and warm it in a 300°F oven for about 10–15 minutes until just heated through.
Store cooled salmon in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Looking for some super yummy ways to serve grilled salmon? Here are some of my favorites, including sauces and seasoning ideas:
- Pair with: Roasted Zucchini or grilled veggies, form into patties for Salmon Burgers, or serve with a simple, summery Cucumber Tomato Salad, or rice or couscous.
- Sauces and toppings: top with Mango Salsa or Avocado Salsa, homemade Tzatziki or Tartar Sauce, or some store-bought pesto or teriyaki.
- Seasonings or rubs: mix with a little oil and season with everything bagel, Old Bay, Cajun or blackened seasoning, or herbes de Provence.
More Salmon Recipes You’ll Love!
Easy Weeknight Dinners
Maple Glazed Salmon
Dinner
Asian Salmon Rice Bowl
Easy Weeknight Dinners
Pan Seared Salmon With Honey Garlic Glaze
Easy Weeknight Dinners
Lemon Garlic Salmon
Easy Weeknight Dinners
Easy Blackened Salmon
If you’ve tried this Grilled Salmon Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Simple Grilled Salmon Recipe
Equipment
- Grill
- Heavy spatula
Ingredients
- 1 pound salmon fillets, (skin on or off) cut into 2-4 fillets
- ½ lemon, juiced (plus more lemon wedges to serve)
- 1 tablespoon avocado oil, or other high smoke point oil
- Salt and pepper, to taste
Instructions
- Squeeze lemon juice evenly over salmon fillets, letting rest for just 5-10 minutes.
- While salmon is resting, clean your grill off and then preheat it to medium-high heat (400-450°F).
- After 5-10 minutes, pat the salmon dry. Then lightly brush about ½ tablespoon oil all over the fish. Season with salt and pepper.
- Lightly brush grill grates (be careful!) with about ½ tablespoon oil.
- Starting skin-side down, grill salmon for 4 minutes (covered).
- Use a heavy spatula to scrap salmon off the grill (skin may fall off but can rearrange it later). Gently flip to the second side, grilling (covered) for another 3-5 minutes until salmon reaches an internal temperature of 135-145°F, depending on desired doneness.
- Serve with your favorite seasoning, sauce, or just a squeeze of lemon!
Video
Notes
- Choose similar-sized fillets so they cook similar times.
- Be gentle! Salmon is delicate and flaky. Do not flip to side #2 prematurely or you’ll risk it badly sticking! Skin-on salmon helps prevent sticking.
- The skin may fall off the fish when you flip it. You can rearrange the skin underneath the fillets after cooking if desired…or eat it as a crunchy snack!
- Oil will help prevent sticking, although the salmon may still stick a bit on the first side which is why you need a sturdy spatula to flip.
- Yes, you can use a different marinade as long as there is some sort of oil in it to prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple, yet amazingly good!
That’s what I love to hear!
Grace
Honestly have never had salmon with this good flavor. So juicy too!!
Love this. Thanks for letting me know!
Grace
Not only does this recipe taste delicious, but it looks delicious, too.
A great summer dish!!!
๐ woohoo!!
Grace