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    Home » What We're Eating » The Perfect 15-Minute Grilled Salmon

    The Perfect 15-Minute Grilled Salmon

    Published: Sep 20, 2021 by Blair Lonergan

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    Long collage image of grilled salmon
    Close up side shot of grilled salmon on a plate with a text title overlay
    Overhead shot of a dinner plate with a grilled salmon fillet with text title overlay
    Overhead shot of grilled salmon on a plate with text title overlay
    Close overhead image of a simple grilled salmon recipe served on a white plate with text title box at top
    Close up side shot of the perfect grilled salmon on a white plate with text title box at top

    There's no healthier, easier, or faster summer entrée than a perfect piece of grilled salmon. This 15-minute recipe 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.

    Overhead shot of the perfect grilled salmon recipe on a white plate

    How 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!

    Close up side shot of grilled salmon with skin on a white plate with a salad in the background

    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!

    Grilled salmon seasoning in a small bowl

    How to Grill Salmon

    An easy grilled salmon fillet is ready from start to finish in about 15 minutes!

    1. 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.
    2. 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.
    3. 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.
    4. Grill the salmon for about 5 minutes per side. The fish is done when it flakes easily with a fork.

    Process shot showing how to grill salmon

    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 fish 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
    • 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

    Square shot of the best grilled salmon recipe served on a dinner plate

    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.

    Overhead image of grilled salmon on a dinner table

    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.

    Close up front shot of a grilled salmon fillet on a white plate

    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.

    Overhead shot of a piece of grilled salmon on a white plate with rice and salad

    More Easy Salmon Recipes to Try

    • 4-Ingredient Brown Sugar Dijon Roasted Salmon
    • Baked Salmon Fillet
    • 4-Ingredient Baked Salmon
    • Garlic & Herb Salmon Marinade
    • Easy Salmon Patties
    • 5-Ingredient Blackened Salmon
    Overhead shot of the perfect grilled salmon recipe on a white plate
    Print Pin
    4.91 from 55 votes

    The Perfect 15-Minute Grilled Salmon

    There's no healthier, easier, or faster summer entree than a perfect piece of grilled salmon. This 15-minute recipe is a staple in our regular dinner routine, and I'm so excited to share my tips with you today!
    Course Dinner
    Cuisine American
    Keyword grilled salmon, how to grill salmon
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 248.1kcal
    Author The Seasoned Mom

    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

    Serving: 4ounces salmon with olive oil and seasoning | Calories: 248.1kcal | Protein: 31g | Fat: 13.1g | Saturated Fat: 2.5g | Cholesterol: 64.6mg | Sodium: 215.1mg

    This post was originally published in May, 2018. The photos were updated in September, 2021.

    Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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    Reader Interactions

    Comments

    1. Sean Palmeter

      September 27, 2021 at 6:45 pm

      5 stars
      I'm an avid kayak fisherman and recently came home with 5 king salmon and a coho on a recent trip. I've never been able to quite nail down cooking salmon in a fashion where I'm actually looking forward to having it more often. I followed this recipe and after the first bite I came to realize the true value of the 25lbs of meat I recently stocked into my freezer, thanks to this amazing recipe. The house seasoning is incredibly good and I cant see myself needing anything else for future salmon grilling. It really is worth making a big batch out of, like recommended in the recipe.

      Thank you so much for posting this recipe. I finally feel like I'm doing my catch justice for the table!

      Reply
      • Blair Lonergan

        September 27, 2021 at 7:55 pm

        Oh my gosh, what a huge compliment, Sean! Thank you so much for your kind words. I'm jealous of that freshly-caught fish. Sounds amazing!

        Reply
    2. Tom Owens

      November 05, 2021 at 3:32 am

      5 stars
      If you are going to peel off the skin before you plate, try this: cook skin side down first, then after you flip you can peel off the skin very easily and do a last quick turn to get grill marks on the skin side also.

      Reply
      • Blair Lonergan

        November 05, 2021 at 5:45 am

        Great tip, Tom! Thank you! 🙂

        Reply
    3. Tracy Nicks

      November 21, 2021 at 4:20 pm

      5 stars
      I don't usually leave reviews, but I had to come back and leave one for this treasured recipe. We are a family of five - three children. This recipe is so simple and we all think it is delicious. We've been using it for months now.

      Reply
      • Blair Lonergan

        November 21, 2021 at 5:42 pm

        That's so nice to hear, Tracy! Thank you for taking the time to come back and leave a note. I really appreciate it!

        Reply
    4. Corissa

      March 23, 2022 at 11:20 pm

      Hi Blair! This looks delicious! Any tips on where and what kind of salmon? Thanks for all the wonderful recipes!
      Corissa

      Reply
      • Blair Lonergan

        March 24, 2022 at 5:25 am

        Hi, Corissa! We don't live in an area where a large variety of fresh seafood is readily available. When we can get there, we love the salmon (or steelhead) from Costco. Other days we just get the farm-raised salmon from our local grocery store. Sometimes we'll use wild-caught salmon from Butcher Box, too. So basically, whatever we can get our hands on! 🙂

        Reply
      • Carl

        April 15, 2022 at 8:27 pm

        I'm using Loch Duarte from Scotland tonight for this recipe, farm raised. It is so good every time I use it in any recipe, slightly more fatty/oily so it's hard to dry out from possible overcook. Also, so much better than Atlantic farm raised. It's like butter and very flavorful. I don't use wild caught when seasoning Salmon beyond salt and pepper because the star of the show for wild should be the fish IMHO.

        Reply
        • Blair Lonergan

          April 16, 2022 at 5:33 am

          That's cool, Carl. I've never tried that type of fish, but it sounds great!

          Reply
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