There’s no healthier, easier, or faster summer entrée than a perfect grilled salmon recipe. This 15-minute meal is a staple in our regular dinner routine, and I’m so excited to share my tips with you today!
Table of Contents
If you’re looking for more of the best salmon recipes, be sure to try this maple-glazed salmon sheet pan dinner, bourbon glazed salmon, Dijon mustard salmon, this 4-ingredient baked salmon, flavorful poached salmon, and these classic salmon patties, too!
I just made this salmon dish for myself this evening. It’s very easy to modify the quantity. Man was it delicious! I’m new to grilling so I was worried but it turned out amazing. The house seasoning is wicked amazing!! Thanks for sharing it.
– Gina
Video: How to Grill Salmon
Aside from pizza and spaghetti, I’d say that this particular grilled salmon recipe is one of the meals that I prepare most frequently for my family. It’s my easy go-to when I feel like we need something nutritious, but I don’t want to spend much time in the kitchen.
Why You’ll Love this Recipe
- Quick and Easy. With about 5 minutes of prep time and 10 minutes on the grill, it’s tough to find a faster meal to feed your family.
- Healthy. Grilled salmon is a nutrient-rich food, abundant in omega-3 fatty acids, which support heart health and reduce inflammation in the body. Additionally, its high protein content promotes muscle strength and aids in weight management.
- Smoky Char and Crispy Edges. While you can certainly grill salmon in a foil packet, this recipe works best without foil. When fish is in a foil packet, it steams in the trapped moisture, so it doesn’t get any of those crispy, charred edges. We prefer the smoky flavor and the grill marks that can only be achieved when the fish is placed directly on the grill grates. The fish cooks quickly, so it doesn’t have a chance to dry out!
- Versatile. Pair the versatile protein with almost any of your family’s favorite sides. For instance, make salmon sandwiches with tartar sauce, lettuce, and tomato on crusty rolls. Add the grilled fish to pesto pasta, or serve it alongside rice, rolls, or a baguette.
Grilled Salmon Seasoning
This is the KEY to the perfect piece of grilled fish, my friends! I never prepare our salmon without using my mom’s all-purpose “House Seasoning,” which is just a simple blend of herbs and kosher salt that works like magic in this recipe.
I have provided the instructions to make your own batch of seasoning, which you can use in this grilled salmon recipe, as well as in a variety of other dishes. We use the seasoning blend on chicken, steak, pasta, green salads, pasta salads, roasted vegetables, homemade Tzatziki sauces, and more!
Trust me and make yourself a big batch so that you can continue to enjoy it with grilled salmon and almost everything else that you prepare this season. Once you have a batch of the all-purpose seasoning sitting on your counter, the rest is easy-peasy!
Ingredients
This is just a quick overview of the simple ingredients that you’ll need for our favorite grilled salmon recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Skin-on salmon fillets: cut the salmon into individual pieces before grilling (kitchen shears work well for this task). The smaller pieces are easier to flip on the grill, and easier to serve! Farm-raised salmon, wild-caught salmon, coho, and sockeye will all work — whatever is available. Leave the skin on the salmon when grilling. This adds flavor and moisture, and helps hold the fillets together. It will peel off easily before serving. Brush the grill grates with oil to prevent the salmon from sticking.
- Extra virgin olive oil: helps the seasoning adhere to the fish, prevents the fish from sticking to the grill, and helps the salmon’s exterior crisp.
- Garlic powder, kosher salt, dried parsley, dried minced onion, dried basil: come together to create the best seasoning for your fish. Use the extra seasoning for grilled veggies, salad, pasta, potatoes, chicken, steak — just about anything! Or, substitute this all purpose seasoning!
Directions
An easy grilled salmon fillet is ready from start to finish in about 15 minutes! The detailed directions are included in the recipe card at the bottom of the post, but here’s a quick overview:
- Slice your salmon fillet into individual pieces before grilling. That will make it much easier to flip! I find that sharp kitchen shears work much better than a knife for cutting through the fish skin.
- Preheat coals for an outdoor charcoal grill, gas grill, or indoor grill pan to medium heat. Cooking the salmon over medium heat (about 350°F-400°F) gives it that delicious, charred exterior while keeping the inside moist and tender.
- Rub the flesh side of the salmon filets with olive oil, then sprinkle with the seasoning. This will prevent the fish from sticking to the grill, and it helps to create a crispy exterior.
- Grill the salmon skin-side up for about 5 minutes, then flip it so that it’s skin side down to finish for about 5 more minutes. Flipping salmon while grilling ensures even cooking and helps prevent it from sticking to the grill. Keep a close eye on the salmon while it cooks. The total cooking time will vary depending on the size and thickness of your fillet and on the temperature of your grill. You’ll know that the fish is done when the flesh flakes easily with a fork. You don’t want to overcook it or the salmon will become dry.
- Garnish each serving with fresh lemon wedges, a squeeze of fresh lemon juice, marinated cucumbers, or fresh herbs like fresh parsley and fresh basil, if desired.
Serving Suggestions
Pair the simple grilled salmon with just about any of your favorite sides, like a classic Caesar salad, no-knead bread, Charleston red rice, this easy potato salad recipe, potato pancakes, seasoned potatoes, grilled potatoes, or skin on mashed red potatoes, creamed peas, pomodoro sauce, and easy summer veggies like sauteed zucchini, roasted yellow squash, baked ratatouille, cucumber tomato onion salad, a mixed greens salad with lemon vinaigrette, Southern-style green beans, succotash, and corn on the cob in the oven. Then, finish with Bisquick peach cobbler for dessert!
Prepare grilled salmon sandwiches by serving the fillets on griddled buns with tartar sauce, lettuce, and tomato.
Made this on the gas grill tonight for dinner…my husband said this might be the best salmon he’s ever had. Wow!
– Gretha
Storage
Leftover grilled salmon will keep in an airtight container in the refrigerator for up to 2 days.
Cooked salmon can also be frozen for 4-6 months, according to the U.S. Food and Drug Administration. Thaw cooked salmon in the refrigerator or immersed in cold water. Use cooked, thawed salmon in salads or as a substitution for canned salmon in casseroles, pasta dishes, sandwiches, or wraps.
Recipe Variations
- Instead of the all-purpose seasoning blend shown here, you can season the fish with just kosher salt and black pepper. You might also like a little bit of garlic powder, blackened seasoning, or a bbq rub.
- Scale the recipe to serve your family, cooking as many salmon fillets as you need. For instance, double the ingredients and cook about 3 pounds of fish. When you have a batch of seasoning prepared it’s easy to make a larger meal.
- Use the same ingredients, but bake the salmon in the oven using these instructions.
Wow, I’ve used this seasoning over and over on salmon and it is wonderful. I’ve forwarded this recipe to so many family and friends. Thank you!
– Anne
More Easy Salmon Recipes to Try
Salmon Marinade with Garlic, Lemon, and Herbs
45 minutes mins
Blackened Salmon
15 minutes mins
Bourbon Glazed Salmon
21 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Grilled Salmon
Ingredients
For the Salmon
- 1– 1 ½ lbs. salmon fillet, cut into 4 pieces
- Olive oil
For the House Seasoning
- ¼ cup garlic powder
- ¼ cup kosher salt
- ¼ cup dried parsley
- ¼ cup dried minced onion
- ¼ cup dried basil
Instructions
Prepare the House Seasoning
- Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon
- Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon
- Heat coals, gas grill, or grill pan to medium heat (about 350°F-400°F). Brush the grill grates with a little bit of oil to prevent the fish from sticking. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
Notes
- The FDA recommends cooking fish to 145°F. However, for a flakier, more moist and tender salmon filet, many chefs find that it’s best enjoyed at 125°F (medium). We don’t usually use a thermometer, but instead look to see that the texture flakes easily with a fork. The inside changes from translucent (red or raw) to opaque (pink).
- Scale the recipe to serve your family, cooking as many salmon fillets as you need. For instance, double the ingredients and cook about 3 pounds of fish. When you have a batch of seasoning prepared it’s easy to make a larger meal.
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Nutrition
This post was originally published in May, 2018. The photos were updated in May, 2024.
Used this recipe, ruined a good piece of fish.
Hi
would love to try this but I don’t have dried basil or dried onion .. can I use fresh onion and fresh basil or will that be too overpowering ?
Hi Kerrie! We haven’t tested it and can’t guarantee your results but think it should be okay.
The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa) and to use about ½ cup fresh onion for every tablespoon of onion powder. So, for this recipe we recommend 2/3 cups basil and 2 cups fresh onion. Hope this helps!
This is a great recipe, fast, easy & delish. I make it once a week-on the grill. My favorite!
Thanks so much, Chucky!
We had this for dinner tonight and it is wonderful! It’s a great feeling to make a healthy dinner for the family. Thank You for the recipe!
Thank you, Pat! I’m so glad that it was a hit!
I’ve probably made this recipe two dozen times at this point. It’s my go-to prep method any time we find some decent salmon at the store. I halve the salt (personal preference), but otherwise make the recipe just as it is here. And I make big batches of the seasoning, which preserves will in the fridge.
We’re so happy to hear this! Thank you for taking the time to leave a review.
I use this recipe every time we make salmon, which has been weekly recently. I’ve started sprinkling salt directly onto the salmon to our liking, and then I sprinkle on the rest of the ingredients.
We’re so happy to hear this, Steve!