Easy Grilled Salmon Recipe
Follow my foolproof steps for this easy grilled salmon recipe for a delicious dish that comes together in minutes and, more important intact.
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.
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.
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.
Nutrition
Calories: 427kcalCarbohydrates: 1gProtein: 28gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 108mgSodium: 153mgPotassium: 706mgFiber: 0.03gSugar: 0.2gVitamin A: 407IUVitamin C: 3mgCalcium: 21mgIron: 1mg