There’s no healthier, easier, or faster dinner than a perfect piece of grilled salmon. This 15-minute recipe has been a staple in our dinner rotation for years, and once you learn a few simple technique tips, you’ll have flavorful, moist fillets with beautiful grill marks every single time.
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Before You Get Started
A few tips that make all the difference between fish that sticks and fish that’s perfect:
- Cut the salmon into individual pieces before grilling. Smaller fillets are far easier to flip and much less likely to break apart on the grill. Kitchen shears work better than a knife for cutting through the skin cleanly.
- Start flesh-side down, then flip. Place the pieces skin-side up first for about 5 minutes to get those grill marks, then flip to skin-side down to finish. Don’t rush the flip. The salmon will naturally release from the grill grates when it’s ready. If it resists, give it another minute. Forcing it early is the most common reason salmon falls apart.
- Watch for the flake, not just the clock. Cooking time varies with thickness and grill temperature. The fish is done when the flesh flakes easily with a fork and turns opaque pink all the way through. At medium heat (350°F-400°F), plan on about 5 minutes per side.
Grilled Salmon Seasoning
The seasoning is the key to making this recipe so good. We use my mom’s all-purpose House Seasoning, a simple blend of garlic powder, kosher salt, dried parsley, dried minced onion, and dried basil. It adds so much flavor without overpowering the fish, and it works beautifully on everything from roasted vegetables to chicken and steak.
The recipe below includes the full batch instructions so you can mix a jar to keep on hand. You’ll use about 1/4 teaspoon per piece of salmon, so a single batch goes a long way.
Other seasoning options that work well:
- Simple and classic: Just kosher salt, black pepper, and a touch of garlic powder. Clean and unfussy.
- Cajun-style: Swap in blackened seasoning for a smoky, spiced crust. Delicious with a squeeze of lemon.
- BBQ-style: Use your favorite BBQ rub for a sweeter, smokier flavor.
- Marinated: Let the fillets soak in a garlic herb marinade for 30 minutes before grilling for a deeper, more layered flavor.
Whatever seasoning you choose, drizzle the fillets with olive oil first. It helps the seasoning stick and gives you that crisp, slightly charred exterior.
Prefer to skip the grill?
Use the same seasoning and swap to the oven. My baked salmon fillet follows the exact same prep and is just as easy.
How to Make Grilled Salmon
This is one of the fastest dinners you can put on the table. Here’s how to do it well.
Step 1: Prep the Salmon
Cut your salmon fillet into individual pieces before anything else. Rub each piece with a light drizzle of olive oil on the flesh side, then sprinkle with about 1/4 teaspoon of the house seasoning per piece. The olive oil helps the seasoning adhere and creates that crispy exterior on the grill.
⇢ If you’re using skin-on fillets (recommended), leave the skin on. It protects the fish while it grills, keeps the moisture in, and peels off easily right before serving.
Step 2: Preheat the Grill
Heat your charcoal grill, gas grill, or grill pan to medium heat, around 350°F to 400°F.
Before placing the salmon on, brush the grill grates lightly with oil. This extra step is worth it. Hot grates plus oiled grates plus a fish that’s ready to flip equals zero sticking.
Step 3: Grill
Place the salmon flesh-side down (skin-side up) on the grill. Cover and cook for about 5 minutes without moving it. You’ll see the flesh turning opaque from the bottom up as it cooks.
⇢ Let the grill do its job. Resist the urge to move or check the salmon. When it’s ready to flip, it will release cleanly from the grates on its own.
Flip to skin-side down and grill for another 5 minutes, covered. Total time is about 10 minutes for a standard 1-inch fillet, though thicker pieces may need a couple of extra minutes.
Step 4: Check for Doneness
The salmon is ready when the flesh flakes easily with a fork and the inside has turned from translucent to opaque pink all the way through.
If you prefer to use a thermometer, the FDA recommends 145°F, though many cooks find 125°F (medium) delivers a more moist and tender result.
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
Serving Suggestions
Once the salmon comes off the grill, garnish each fillet with fresh lemon wedges or a squeeze of lemon juice and a sprinkle of fresh parsley or basil. It’s equally delicious served hot, at room temperature, or cold over a salad the next day.
Grilled salmon pairs well with just about any side. Here are some of our favorites:
Potatoes, Grains & Bread:
- Garlic mashed potatoes
- Crispy roasted gold potatoes
- Classic pasta salad
- Charleston red rice or a warm slice of no-knead bread
Fresh Vegetables:
Storage
Refrigerator: Store leftover grilled salmon in an airtight container for up to 2 days.
Freezer: Cooked salmon can be frozen for up to 4 to 6 months, according to the U.S. Food and Drug Administration. Thaw in the refrigerator or submerged in cold water.
Leftovers: Cold grilled salmon is genuinely delicious the next day. Flake it over a green salad, tuck it into wraps, stir it into pasta, or use it in place of canned salmon for salmon patties.
Frequently Asked Questions
Can you grill salmon with the skin on?
Yes, and it’s actually the best way to do it. The skin protects the flesh from the direct heat of the grill, helps hold the fillet together, and prevents sticking. It peels off easily right before serving and adds a bit of extra flavor along the way.
Which side goes down first when grilling salmon?
Start flesh-side down (skin-side up) for the first 5 minutes to get those grill marks, then flip to skin-side down to finish. The skin acts as a natural barrier on the second side, keeping the bottom of the fish from overcooking.
How do you know when grilled salmon is done?
The most reliable way is the fork test: the salmon is ready when the flesh flakes easily and the color has changed from translucent to opaque pink all the way through. If you prefer a thermometer, the FDA recommends 145°F for fish, though many cooks prefer pulling it at 125°F (medium) for a more tender, buttery result.
Can you use a grill pan indoors?
Absolutely. A grill pan on the stovetop over medium heat works great when outdoor grilling isn’t an option. Preheat the pan well, brush it lightly with oil, and follow the same steps. You’ll get nice grill marks and a great sear, though the smoky char is unique to the outdoor grill.
Can grilled salmon be served cold?
Yes, and it’s genuinely delicious cold. Chilled grilled salmon is great flaked over salad greens with a lemon vinaigrette, served in a wrap, or eaten alongside cucumbers and a light dressing. It’s a great option for meal prep.
Made this on the gas grill tonight for dinner…my husband said this might be the best salmon he’s ever had. Wow!
– Gretha
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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
Equipment
- Grill or stovetop grill pan
Ingredients
For the Salmon:
- 1 to 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 all seasoning ingredients together and store in an airtight container for up to 6 months. Use about ¼ teaspoon per piece of salmon.
Prepare the Salmon:
- Rub each piece of salmon with about 1 teaspoon of olive oil. Sprinkle with house seasoning, to taste (about ¼ teaspoon per piece).
Grill the Salmon:
- Heat a charcoal grill, gas grill, or grill pan to medium heat (about 350°F to 400°F). Brush the grill grates lightly with oil to prevent sticking.
- Place salmon flesh-side down (skin-side up) on the grill. Cover and grill for about 5 minutes without moving the fish. The salmon will release naturally from the grates when it’s ready to flip.
- Flip to skin-side down and grill, covered, for about 5 more minutes, or until the flesh flakes easily with a fork and the inside is opaque pink throughout.
- Serve with fresh lemon wedges and garnish with fresh parsley or basil, if desired.
Notes
- Temperature: The FDA recommends cooking fish to 145°F. For a more tender, moist result, many cooks prefer pulling the salmon at 125°F (medium), when the flesh flakes easily and the inside is opaque pink.
- Keep the skin on. It protects the fish from the heat, holds the fillets together on the grill, and peels off easily before serving.
- Use kitchen shears. They cut through salmon skin much more cleanly than a knife.
- Don’t force the flip. The salmon will release naturally from the grill grates when it’s ready. If it resists, give it another minute.
- Cooking time varies based on fillet thickness and grill temperature. A 1-inch fillet typically takes about 5 minutes per side at medium heat (350°F to 400°F).
- Seasoning options: Simple salt, pepper, and garlic powder; blackened seasoning; BBQ rub; or a garlic herb marinade (marinate for 30 minutes before grilling).
- Storage: Refrigerate leftovers in an airtight container for up to 2 days, or freeze for up to 4 to 6 months. Great cold over salads, in wraps, or flaked into pasta.
Nutrition
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
Originally published in May, 2018, this post was updated in April, 2026.
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!