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.
Hey, It is great recipe grilled salmon is my favourite food.pictures are looking great!
Thanks!
Just curious to the carb count? Fat and protein look great for a keto diet, but if counting my macros, just curious.
Hey, Jason! The carbs, fiber, and sugar are all zero — which is why those facts don’t appear in the nutrition panel. Sorry for any confusion, it just automatically leaves those out if there’s no value above zero. 🙂
I too am wondering about the carb count. For keto. I’ve tried this recipe and it absolutely hit athe spot and was delicious… but since then I’ve gone keto. I’m worried about the brown sugar. Wouldn’t that count as either carbs/added sugar in the nutritional panel.
Hi, Nikki! There’s no brown sugar (or any other sugar) in this recipe. Were you looking at a different salmon recipe, maybe?
A wonderful find! A quick, delicious,
No fail recipe. Highly recommend!!
Thank you so much! 🙂
Tried and approved added my twist as I also use a smoker box in my BBQ and added some maple syrup…… Canadian Eh!
Sounds amazing, Robert-Francois! Thank you! 🙂
Made this last night. We all loved it, including my wife and son who usually don’t like fish.
That’s awesome. Thanks, Thayne!
As a mom of 3 under 3 this was a PERFECT recipe for our family!! It was quick and easy, but had amazing flavor!!! Thanks for sharing!! ❤️
Thank you, Marissa. I’m so happy to hear that!
This recipe was delicious !! Thank you!!
I’m not saying it takes quite a bit to get an unsolicited compliment from my wife…that said, I tried this recipe last night on some Red (Sockeye) salmon. We had most of the ingredients except for the dried minced onion and I used finely chopped green onions instead. Almost immediately after her first bite, she said something like, “This is full of flavor, it’s really good” (I gave a quick nod of thanks and appreciation to the culinary gods).
We’re so glad it turned out well and earned you a well deserved compliment. Thank you for trying it out, Perry!
This sounds really easy! I do not do much grilling though. Could I bake them in the oven instead? What would be my temperature setting and cook time?
Hi, Trish! Yes, you can definitely bake the salmon. I like to cook mine at 425 degrees F for about 15-18 minutes, or until the fish flakes easily with a fork. If you’re using a very thin piece of salmon, it will probably cook even faster. Enjoy!
If your recipe says it serves 4, all the ingredient amounts should be enough to make the recipe for 4, I looked at your amounts and thought they were crazy, so I only used 1/2 tbsp of each spice, then still thought it was too much, so didn’t use all of it. Obviously my salmon had way too much still. I realize it’s a lot on me for not clueing in earlier, but still, let people decide if they want to make more of the seasoning mix to use elsewhere.
Hi, Steve! In Step 2 of the recipe, it says to use ¼ teaspoon of seasoning per piece of salmon. I’m sorry if that was confusing! The seasoning is great on salads, roasted veggies, and other meats and seafood like chicken, steak, shrimp, and pork.
Are you seriously that stupid?
Hi! What other recipes do you use your house seasoning on? I have no imagination ????
So many different things! 🙂 I’d say that I use it the most on vegetables — like a green salad, or on oven-roasted vegetables like broccoli, cauliflower, or potatoes (toss with olive oil first, then sprinkle with the seasoning). I also like it on steak, fish, shrimp, chicken, pasta…just about any savory dish!
Recipe says take out of plastic bag….how long are you marinating the salmon?
Hi, Barbara! Sorry for that confusion! That was a typo from an old recipe — there’s no marinating time necessary for this salmon recipe. I updated the recipe instructions to delete that additional sentence. Thanks for catching the mistake! 🙂
Haven’t tried it yet but can’t wait to try it
Great! Enjoy, Dennis!
Thanks! This will be my dinner tomorrow, can’t wait!
Awesome! Enjoy, Lissie!
OH MY, DELICIOUS !
I made tonight for my ” not a big fan of fish, in general ” family (i love it , especially Salmon) They
( 3 boys and DH) all not only LOVED IT, but said they didn’t know they could like fish so much ! Absolutely delicious! Thank you so much for sharing ! Your ” house seasoning ” will now be my go to seasoning for not only salmon but for lots more !
Yay! So glad that I’ve helped to change your family’s mind about fish! It’s definitely our favorite, go-to salmon recipe (and we use that seasoning on so many other foods as well)! 🙂
I absolutely love love this seasoning mixture. My grilled salmon was delicious, and it’s all thanks to your combination of ingredients!!! I will definitely use this over and over again on other meats and vegetables as suggested. Thanks again!!
Absolutely love this seasoning!!!
Yay! Thanks, Greta! 🙂
Wonderful!!! 🙂 It’s my favorite go-to seasoning as well! 🙂
Thanks so much- salmon is our go to meal and I like to try different recipes to shake it up. Easy and delicious! What could be better
Excellent! I’m so glad that you enjoyed it, Caryl! 🙂
May I ask, is it really a 1/4 CUP!!! of each of these seasonings
Or should it be tap or tbsp, perhaps????
Did you remove the skin first?
No, I don’t remove the skin until after it’s cooked. 🙂
LOVE! Your House Seasoning is Delish! I use it on salmon, rubbed with olive oil, to season before smoking the salmon on our smoker. I will try it also on veggies. That sounds good too! Thanks!
A 5 star recipe!
A 5 star recipe! Love this recipe! Thanks!
Thank you so much, Carolyn!
I just fixed this for dinner and the family loved it!! I also used the seasoning on asparagus that I grilled as well (I may have like the asparagus more than the salmon)… Nonetheless dinner was excellent!!
Thank you!!
That’s awesome, Tom! Thank you!
I am not a huge fan of fish, it my boyfriend is. This is the second time I have prepared salmon. The first time I baked it in the oven and let’s just say… it was a disaster. But this time my boyfriend said it was absolutely perfect! So thank you for your recipe. We will definitely be having it again!
That’s so good to hear. Thank you, Beth!!
Had it on bbq salmon so yummy….can’t wait to try it on other meats….and on roasted veggies. Thanks for sharing
Sounds great! Thanks, Michelle!!
Simple, fast and tasty.
I have not tried it yet it looks very good but a printed on 4 sheets of paper please reformat
This recipe is simply delightful! I used half the required amount of salt (we’re watching our salt intake). The salmon was flavourful and delicious. Thanks, Blair, for sharing this wonderful recipe with us!
That’s great! Thanks so much for letting me know!
May I ask, is it really a 1/4 CUP!!! of each of these seasonings
Or should it be tap or tbsp, perhaps????
Hi, Denise! Yes, we use a 1/4 cup of each, but that gives a larger batch of seasoning that you can save and use for other recipes (another salmon dinner, sprinkle it over salad, use on grilled/roasted veggies, use on chicken, etc.). We just keep a jar of this “house seasoning” on the counter and use it regularly. Hope that helps, and enjoy! 🙂
I just made this recipe using only 2 Tablespoons of each of the seasoning ingredients for 2-1/2 lbs of salmon and it was way more than I needed. I think if you would use just 1 Tablespoon of each, you would still have more than you need for one recipe of salmon.
Hi, Lisa! You’re absolutely right — this gives you some extra all-purpose seasoning to use for other recipes. It’s great on salads, roasted or grilled veggies, potatoes, chicken, steak and more. 🙂
This seasoning is fantastic! I made this for my son and I (he is not a fan of fish) and we both loved it! He asked me for the recipe. Thank you for this easy delicious path to a healthy meal.
Thanks, DJ! I’m so glad that you liked it! 🙂
I don’t have a specific grilling pan. Would it be ok to use a regular cast iron pan?
Absolutely! 🙂
I don’t have a lid for my grilling pan (came without a lid) can I cook this recipe on my grill pan without a lid?
Yes, you can! But you can also use a big lid from a large pot or Dutch oven if you have one that fits over your pan. That’s what I typically do when I’m grilling inside. 🙂
You grill the salmon directly on the grill grates, not a cedar plank or anything? And it flips fine without falling apart? Would you recommend cooking first on the skin side or fish side? Thanks! Will be trying it this week. 🙂
Hey, Jenn! Yes, you put the salmon directly on the grill grates. I like to brush the grates (or the grill pan) with oil just before placing the fish onto the grill, which helps prevent sticking. The skin also helps hold the fish together and prevents sticking on the grill. For fillets, put them down skinless side first (so fish side first). Space the pieces of fish out a bit so that they cook evenly. Then don’t touch the salmon! The salmon will release itself from the grill when it’s ready. Use a flat spatula to flip the salmon over. A 1-inch-thick piece will cook in about 10 minutes.
Very delicious salmon. And you can put on the grates if you’re careful. Salmon isn’t as fragile as many other types of fish. Clean and oil your grates first though. Cook first then with the skin side down. When flipping with a metal turner/spatula/lifter I spray it with a little cooking spray prior so the fish slides on, and usually help it along with a pair of tongs. Also, if you’re worried, you can always put it on the grate first and then flip and cook the other side on a piece of Pam-sprayed aluminum foil. Kind of a half grill/half roast method and it works fine. You even still get the grill marks through the foil. I grill mine a little hot at shorter time span as I like salmon dry(roasted) on the outside, flaky in between, but then still a bit less done or rarer in the center that melts in your mouth like butter! Don’t go crazy and burn or anything, but you’re not cooking in an oven either; it’s a grill; it should be hot!
Awesome! Thank you, Brian!