Easy Grilled Salmon Recipe
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- 34 comments
Follow my foolproof steps for this easy grilled salmon recipe for a delicious dish that comes together in minutes and, more importantly, intact. These cooking techniques repeatedly prove how well they work.
I love salmon, but sometimes it’s just hard to remember to put it into my weekly recipes. If you love it and want to try out some new dishes, then definitely make my Salmon Burgers or Cedar Plank Salmon.
Grilled Salmon
Grilled salmon is plainly salmon that is grilled on a gas, charcoal, or wood-burning grill at high heat until grill marks have formed, and the desired internal temperature is achieved. This procedure is a great way to quickly cook the salmon as well as give it some light charring for flavor.
Cooking salmon on the grill can be tricky due to its high moisture content, which can cause it to stick. Be sure to watch the video and follow along using my foolproof steps to ensure it comes out perfectly every single time.
Ingredients
- Salmon – I used wild-caught salmon fillets for this. You can also use salmon steaks.
- Oil – I prefer to use olive or avocado oil. You can use your favorite oil for this.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Lemon – Little bit of lemon juice is used to finish off the cooked cedar plank salmon.
- Seasonings – I used only coarse salt and fresh cracked pepper.
How to Grill Salmon
Portion the salmon: First thing I do is cut the salmon fillets into the portion sizes I want. I try to keep them even so they cook at the same rate.
Dry: Next, I grab a paper towel and pat the salmon dry on all sides.
Add the oil: Then I drizzle olive oil over the salmon and use my hands to rub it in, making sure it’s coated evenly on all sides.
Season: I sprinkle coarse salt and freshly cracked pepper over the fillets, making sure to get both sides evenly.
Preheat the grill: I fire up the grill and let it heat to high, aiming for a temperature between 450° and 550°.
Clean: Once the grill is hot, I use a grill brush to scrub the grates.
Oil the grates: I take a kitchen towel, soak it in a bit of oil, and use a pair of long tongs to rub it across the grill grates. This helps create a nonstick surface for the salmon.
Grill the salmon: I place the salmon flesh side down on the hot grill and close the lid. Then I leave it alone and let it cook for 4 minutes without touching it.
Flip: I gently flip the salmon using a spatula or a pair of tongs, sometimes both if needed. Then I cook it for another 2 to 3 minutes until the internal temperature reaches about 125 degrees.
Finish and rest: I take the salmon off the grill and spoon over some melted butter and a squeeze of fresh lemon juice. Then I let it rest for 2 to 3 minutes so the flavors settle in.
Chef Tip + Notes
I highly recommend for making my grilled salmon recipe is to leave the fish alone once you place it on the grill. I know it’s tempting to check or move it, but trust me, letting it sit untouched for those first few minutes helps it sear beautifully and makes flipping so much easier.
- Clean the grill with foil: An easy way to clean your grill is by crumpling up a 12”x12” piece of foil and scrubbing the grill to remove any unwanted leftover charred food.
- Use thawed salmon: Frozen salmon works just fine as long as I thaw it fully before cooking.
- Want crispy skin? I start the salmon skin side down if I’m planning to serve it that way. It gets nice and crisp that way.
- Don’t overcook it: I always aim for medium to medium well. I usually pull it at 125 degrees unless someone prefers it fully cooked, then I go up to about 135 or 140.
- Season ahead of time: While the grill is heating up, I season the salmon. It gives the salt time to soak in and makes the fish taste better throughout.
Serving Suggestions
I love serving this grilled salmon with a spoonful of my cilantro lime sauce on top, it adds the perfect fresh finish. Coconut rice or roasted zucchini always work well too, but on warm patio days, I usually throw together my spring salad to go with it. My daughter says that combo is her favorite.
Types of Salmon
- Atlantic – Also known as Salmo Salar, this is a primarily farm-raised plant-based fed fish. It’s cheaper, has less salmon flavor, but has a good amount of fat.
- King – This is commonly referred to as Chinook and is the best of all the salmon. It has a good amount of fat and is jam-packed with omega-3s. This is usually wild-caught.
- Sockeye – Sometimes called Red salmon, this is a smaller fish and tends to be cheaper. It has deep salmon flavors and low-fat content.
- Pink – This is also known as Humpback due to the hump on the back. This salmon is lighter in color and flavor and is commonly processed for packs and cans.
- Coho – Also referred to as Silver salmon, have a light salmon flavor and a mediocre amount of fat. They are great to cook whole and are usually cheaper.
- Chum – This also goes by the name of Silverbrite, Keta, or Dog salmon. It’s usually the smallest of the salmon and has a lower fat amount. Pink salmon is usually processed and sold in cans, packs, or fillets in the frozen food aisle.
Tricks so Salmon Does Not Stick to the Grill
- Make sure your salmon is patted dry well.
- Oil and season the fish.
- Be sure your grill is hot, clean, and oiled up.
- Let the salmon cook.
Make-Ahead and Storage
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Store: The best way to store this salmon is in a plastic container in the refrigerator for up to 3 days. It can also be stored in a plastic container in the freezer for up to 2 months.
How to Reheat: Place the salmon on a sheet tray lined with parchment paper or in a pan and cook in the oven at 350° for 6 to 8 minutes or until warm.
More Salmon Recipes
Video
Easy Grilled Salmon Recipe
Ingredients
- 2 8- ounce salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons melted unsalted butter
- 1 tablespoon fresh squeezed lemon juice
- coarse salt and freshly cracked pepper to taste
Instructions
- Portion the salmon fillets to the size of your liking.
- Pat the fish down well on all sides with a paper towel.
- Next, drizzle on the oil and rub it in to coat it on all sides.
- Season the fish well with coarse salt and freshly cracked pepper on both sides.
- Preheat the grill to high heat, about 450° to 550°.
- Once hot, be sure the grill is clean using a grill brush.
- Oil the grill using a kitchen towel saturated with oil and rubbed on using a pair of long tongs.
- Place the salmon flesh side down and cook for 4 minutes. Do not touch it.
- Gently flip the salmon over, using a spatula, tongs, or both, and cook it for 2 to 3 minutes or until it reaches about 125° internally.
- Remove the salmon from the grill and add melted butter and lemon juice and let it rest for 2 to 3 minutes.
Excellent dish. Highly recommend.
So good
many thanks!
Easy and loved this.
Great recipe!
many thanks!
Quick, easy, moist and delicious
fantastic!
Made on the grill and in the oven. Equally as delicious!
excellent!
Delicious and simple!
Hello Chef Parisi,
Have enjoyed your recipes / videos for a couple years now.
This one, Grilled Salmon, Perfectly Simple! And I like that
you mention cooking till internal temp is 125 to maybe 130o!
Moist!!! Not over cooked / dried out! I always do same / using
my insta thermometer. I then use a small amount of compound
butter {your recipe} and Fresh Dill or Parsley and a light squeeze
of Fresh Lemon. ps: I don’t know who does your photography
but……that person’s a gem! It is said, people eat with their eyes –
whomever you have taking all your photos is VERY VERY good at what
they do! Former Restaurant Owner-Operator and Pizzaiolo….
From Vermont
Dave M.
What Beautiful Salmon you have cooked here. I know I could never make something as perfect as you have done here. I love everything about your recipe and will give it a try soon. I have 2 big BBQ’s coming up and I’m preparing for them now. Thanks Chef Billy for sharing this delicious recipe with us today.
many thanks!
Wonderful tastes in this recipe for salmon.
so good!!