There's nothing quite like the smell of Grilled Salmon sizzling on a hot grill on a warm summer evening. The skin crisps up beautifully while the inside stays tender and flaky, and that smoky char from the grill takes something simple and turns it into something really special. I still remember the first time Ryan brought over fresh salmon from the fish market and we grilled it in my backyard it was so easy and tasted better than anything we'd ordered at a restaurant.
If you're looking for more quick dinner recipes that come together fast, this one's a keeper.
This Grilled Salmon takes just 20 minutes from start to finish, which means you can have a healthy, protein-packed meal on the table faster than ordering takeout.
Why You'll Love This Grilled Salmon
It's ridiculously quick. You'll spend more time preheating the grill than actually cooking the salmon. The ingredient list is short and straightforward no fancy marinades or complicated prep work. Just good salmon, a little oil, salt, pepper, and lemon.
The skin-on method is key here. That skin protects the delicate flesh from the direct heat and gets wonderfully crispy. If you've been nervous about grilling fish because it sticks or falls apart, keeping the skin on makes everything so much easier.
You also don't need to babysit it. Once it's on the grill, you're basically just waiting and flipping once. The high heat does all the work, giving you that restaurant-quality char and smoky flavor without any fuss. This is perfect for weeknight dinners when you want something healthy but don't want to stand over the stove.
If you love easy, flavorful meals like this, you'll also want to try my Easy Cheesy Taco Pasta Recipe or Best Achiote Chicken Recipe for more quick dinner inspiration.
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Ingredients For Grilled Salmon
Here's what you'll need to make this grilled salmon.
See Recipe Card Below This Post For Ingredient Quantities
- Skin-on Atlantic salmon : The skin protects the fish on the grill and crisps up beautifully. Look for bright, fresh-looking fillets at your fish counter.
- Lemon : Grilling the lemon brings out its natural sweetness and adds a smoky, caramelized flavor when you squeeze it over the salmon.
- Vegetable oil : Helps create a golden crust and prevents the salmon from sticking to the grill grates.
- Sea salt : Enhances the natural flavor of the salmon without overpowering it.
- Black pepper : Adds a little heat and depth. Freshly cracked pepper tastes so much better than pre-ground.
How To Make Grilled Salmon
Follow these simple steps for perfectly grilled salmon every time.
Preheat grill: Heat your grill to high, around 450-500°F. You want it nice and hot so the salmon gets a good sear and those beautiful grill marks.
Mix the oil and seasonings: In a small bowl, combine 1 tablespoon vegetable oil, 1 teaspoon sea salt, and ½ teaspoon black pepper. This simple mixture is all you need to bring out the salmon's natural flavor.
Brush everything: Brush the lemon halves and salmon on all sides with the oil mixture. Make sure you get the skin side too. Season everything with a little extra salt and pepper if you'd like.
Place on the grill: Put the salmon on the grill skin side down, and place the lemon halves cut side down right next to it. Let everything grill for 6 minutes without moving it around. You'll start to see the edges of the salmon turn opaque and the skin will get crispy.
Flip and finish: Carefully flip both the lemons and the salmon. Grill for another 4 minutes or until the internal temperature of the salmon reaches about 135°F. The flesh should look mostly opaque with just a slightly darker center.
Rest before serving: Remove everything from the grill and let the salmon rest for a few minutes. The internal temperature will continue to rise to the perfect 145°F, and the juices will redistribute, making every bite tender and moist.
Smart Swaps and Substitutions
This Grilled Salmon is pretty straightforward, but here are a few ways to adjust it based on what you have on hand.
Different oils: If you don't have vegetable oil, olive oil or avocado oil work great. Just avoid oils with low smoke points since you're working with high heat.
Other citrus: Don't have lemon? Lime or orange halves grill up beautifully too and add their own unique flavor to the salmon.
Seasonings: Feel free to add garlic powder, paprika, or dried herbs like dill or thyme to your oil mixture. A pinch of cayenne adds a nice kick if you like a little heat.
Salmon sizes: If your fillets are thicker or thinner than 6 oz, just adjust the cooking time slightly. Thicker pieces might need an extra minute or two per side.
Equipment For Grilled Salmon
You don't need much to make this Grilled Salmon, but a few tools make the process smoother.
- Grill: Gas or charcoal both work perfectly. Just make sure it's clean and well-oiled before you start.
- Small bowl: For mixing your oil and seasonings.
- Brush: A silicone or natural bristle brush works well for applying the oil mixture.
- Meat thermometer: Optional but really helpful if you want to nail the internal temperature every time. It takes the guesswork out of knowing when the salmon is done.
How to Store and Reheat
Storing: Let the grilled salmon cool to room temperature, then transfer it to an airtight container. It'll keep in the fridge for up to 3 days.
Reheating: The best way to reheat grilled salmon is gently in the oven at 275°F for about 10 minutes, just until warmed through. You can also eat it cold—grilled salmon is delicious flaked over a salad or mixed into pasta.
Freezing: You can freeze cooked salmon for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Thaw overnight in the fridge before reheating.
What to Serve with Grilled Salmon
This salmon pairs beautifully with so many sides. Here are a few of my favorites.
Light and fresh: Serve it over a simple green salad with cucumbers, cherry tomatoes, and a lemon vinaigrette. The cool, crisp vegetables balance the rich, smoky salmon perfectly.
Grilled vegetables: Toss asparagus, zucchini, or bell peppers on the grill alongside the salmon. Everything finishes at the same time, and cleanup is a breeze.
Grains and starches: A scoop of fluffy rice, quinoa, or roasted baby potatoes makes this feel like a complete, satisfying meal. The grains soak up any extra lemon juice and make every bite even better.
Easy pasta: Flake any leftover salmon over some buttery pasta or toss it with your favorite Healthy Chicken and Dumplings with Biscuits for a cozy, comforting dinner another night.
Expert Tips
Start with room temperature fish: Take your salmon out of the fridge about 15 minutes before grilling. Cold fish can stick to the grill and cook unevenly.
Don't skip the oil: Brushing oil on both the fish and the grill grates prevents sticking and helps create that beautiful golden crust.
Use the skin as a shield: Always place the salmon skin side down first. The skin protects the delicate flesh from direct heat and makes flipping so much easier.
Resist the urge to move it: Once the salmon is on the grill, leave it alone. Moving it too soon will cause it to stick and tear. Wait until it naturally releases from the grates.
Watch for doneness cues: The salmon is ready to flip when the edges turn opaque and the skin is crispy. For the second side, look for the flesh to be mostly opaque with just a hint of translucence in the center.
Let it rest: Those few minutes off the heat make a big difference. The salmon finishes cooking gently, and everything stays juicy and tender.
FAQ
How long does salmon take to grill?
Grilled Salmon takes about 10 minutes total on a high-heat grill 6 minutes on the first side and 4 minutes on the second. The exact time depends on the thickness of your fillets, but this timing works perfectly for standard 6-oz pieces. A quick tip from my kitchen: if your fillets are thicker, just add a minute or two per side.
Do you grill salmon directly on the grill or in foil?
I always Grilled Salmon directly on the grates, skin side down. The skin protects the fish and gets wonderfully crispy, plus you get those gorgeous grill marks and smoky flavor. Foil works if you're worried about sticking, but you'll miss out on the crispy skin and char. Just make sure your grill is clean and well-oiled.
What seasoning on grilled salmon?
Keep it simple just vegetable oil, sea salt, and freshly cracked black pepper. This lets the salmon's natural flavor shine through and the smoky grill do the talking. If you want to add more, garlic powder, paprika, or dried dill are all great choices that won't overpower the fish.
Do you put olive oil on salmon before seasoning?
Yes, brushing oil on the salmon before seasoning helps the salt and pepper stick and creates a beautiful golden crust on the grill. You can use olive oil, vegetable oil, or avocado oil whatever you have on hand. Just make sure to coat all sides, including the skin.
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Pairing
These are my favorite dishes to serve with Grilled Salmon
Grilled Salmon
Ingredients
- 2 6- oz. pieces skin-on Atlantic salmon Fresh or frozen, thawed as needed
- 1 lemon Cut in half
- 1 tablespoon vegetable oil For brushing
- 1 teaspoon sea salt For seasoning
- ½ teaspoon black pepper Freshly cracked
Instructions
- Preheat the grill to 450-500°F on high heat.
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In a small bowl, combine 1 tablespoon vegetable oil, 1 teaspoon sea salt, and ½ teaspoon black pepper.
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Brush the salmon fillets and lemon halves on all sides with the seasoned oil.
- Place the salmon on the grill skin side down, and set the lemon halves cut side down. Grill for 6 minutes.
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Flip the salmon and lemons and grill for an additional 4 minutes, or until the internal temperature of the salmon reaches 135°F.
- Remove from the grill and allow the salmon to rest for about 5 minutes. The salmon will continue cooking, reaching an internal temperature of 145°F.
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