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
More Easy Salmon Recipes
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.
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!