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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! Serve the moist, tender fish with a simple green salad, rice, and a crusty loaf of bread.
Table of Contents
The Best Way to Grill Salmon | 1-Minute Video
Simple Grilled 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. Every boy in my house will clean his plate — no questions asked — which is certainly not always the case with other dinners that I serve.
Any mom that’s trying to please a family of 5 opinionated eaters can understand that it’s a true GEM when you find a healthy recipe that appeals to the whole crew!
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!
Is it better to grill salmon in foil or not?
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!
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 is totally fine if that’s what’s available.
- 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!
How to Grill Salmon
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. I find that 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 salmon 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. The fish is done when it flakes easily with a fork.
Grilled Salmon Temp
While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F. We don’t usually use a thermometer, but instead look to see that the texture of the fillet flakes easily with a fork and the inside changes from translucent (red or raw) to opaque (pink).
What to Serve with Grilled Salmon
Pair the grilled salmon filets with just about any of your favorite sides. Here are a few options that go well with the seafood supper:
- A loaf of crusty No-Knead Bread, Soft Dinner Rolls, French Baguette or Homemade Focaccia
- Mashed Potatoes, Baked Potatoes or Grilled Potatoes
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Easy Drop Biscuits
- Macaroni Salad
- Tomato, Cucumber and Onion Salad or Tomato Salad with Basil and Balsamic
- Bacon-Wrapped Asparagus or Perfect Oven-Roasted Asparagus
- Rice Salad with Corn, Bacon and Pimentos or Rice Pilaf
- Garlic Oven Roasted Broccoli
- Southern Succotash or Fried Corn
- Amish Green Beans with Brown Butter, Southern Style Green Beans or Green Beans with Brown Butter
- Skillet Cornbread or Corn Muffins
- Couscous Salad
- Sauteed Spinach or Sauteed Zucchini
- Wedge Salad, Caesar Salad, Green Salad with Red Wine Vinaigrette or House Salad
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, 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.
- Season the fish with fresh herbs, if available. For instance, instead of dried parsley flakes and dried basil, use minced fresh parsley and fresh basil.
- Use the same ingredients, but bake the salmon in the oven using these instructions.
- Prepare grilled salmon sandwiches by serving the fillets on griddled buns with tartar sauce, lettuce, and tomato.
Tips for the Best Grilled Salmon Recipe
- Keep a close eye on the salmon while it cooks, since the total cooking time will vary depending on the size and thickness of your fillet, as well as 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.
- While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F. We don’t usually use a thermometer, but instead look to see that the texture of the fillet flakes easily with a fork and the inside changes from translucent (red or raw) to opaque (pink).
- Grilling the salmon over medium heat (about 350°F-400°F) gives it that delicious, charred exterior while keeping the inside moist and tender.
- 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.
- Garnish each serving with fresh lemon wedges, a squeeze of fresh lemon juice, or fresh herbs, if desired.
More Grilled Salmon Recipes to Try
The Perfect 15-Minute Grilled Salmon
Ingredients
For the Salmon:
- 1– 1 ½ lbs. salmon fillet, cut into 4 pieces
- Olive oil
For the House Seasoning:
- ¼ c. garlic powder
- ¼ c. kosher salt
- ¼ c. dried parsley
- ¼ c. dried minced onion
- ¼ c. 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. 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.
Video
Notes
- Keep a close eye on the salmon while it cooks, since the total cooking time will vary depending on the size and thickness of your fillet, as well as 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.
- While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F. We don’t usually use a thermometer, but instead look to see that the texture of the fillet flakes easily with a fork and the inside changes from translucent (red or raw) to opaque (pink).
- Grilling the salmon over medium heat (about 350°F-400°F) gives it that delicious, charred exterior while keeping the inside moist and tender.
- 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.
Nutrition
This post was originally published in May, 2018. The photos were updated in September, 2021.
Absolutely delicious! Cooked on my old George Foreman grill for 5 minutes total (grill cooks both sides at the same time) and it was perfect.
Thank you, Joy! We’re so happy to hear it.
I am notorious for ruining salmon even though I love it. I made this last night and it turned out incredible!! Thank you for saving my favorite fish!!
This recipe was QUICK, EASY, and DELICIOUS! I had all of the spices for the seasoning on hand so I made the larger seasoning batch for future recipes as was recommended. My entire family enjoyed this recipe. We will definitely make this recipe again.
Awesome! So glad that you enjoyed it, Linda!