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.
Hello! I was wondering what you would recommend serving with this? Thanks!
Hi, Natalie! We usually keep it simple and serve it with a salad and some crusty French bread on the side. It also pairs nicely with rice or pesto pasta, dinner rolls, biscuits, roasted asparagus, roasted broccoli, or just about any other veggie. Enjoy!
Very crispy
I made this and it is wonderful! My husband is not a salmon fan but he tried it and said it was by far the best salmon I had ever fixed! Having salmon again tonight! Thank you for sharing!!!
So glad to hear that, Vicki! Thank you for your kind words! 🙂
Hi can you grill skinless salmon the same way?
Hi, Brittany! Yes, that should be fine!
Wonderful, delicious salmon recipe. I am not a fish lover, nor is my husband but with your Mom’s seasoning we both wanted more. We will grill extra next time. Silly question, since I will use your seasoning
often I need a cute container like yours for my stove too. Can you tell me the brand and where you bought it. Thank you
Thank you, Sherry! The spice jar is made by Le Creuset, but I can’t find a link to the exact dish. It’s basically a ramekin with an airtight lid. This one looks similar: https://www.williams-sonoma.com/products/le-creuset-stoneware-mini-round-cocotte/?catalogId=58&sku=3507829&cm_ven=PLA&cm_cat=Google&cm_pla=Bakeware%20%3E%20Ramekins%20%26%20Mini%20Cocottes&cm_ite=3507829&gclid=CjwKCAjw8-LnBRAyEiwA6eUMGuu7qVrEZ-ucgvzS5PuDK9nwsPz56fHUTmmyfgmARvDDCHqyA43HthoCJm8QAvD_BwE
So glad that you like the fish! 🙂
Can I do this in the oven? What temp? Timing?
Hi, Gail! Absolutely! Here’s a post for a baked salmon recipe: https://www.theseasonedmom.com/easy-baked-salmon-fillet/ You can use the olive oil and house seasoning called for in this recipe, but follow the baking instructions in that post. Enjoy!
So delicious! I also put the rub on chicken for my son who hates fish and it was delicious also. Made a lemon garlic butter sauce to go on top of the fish and grilled asparagus and it was one of the best meals we have had in a long time. Thank you for a great recipe!
Awesome! Yes — the seasoning is so good on chicken, veggies, etc. I’m glad that you all enjoyed the meal, Marcy! 🙂
Great recipe! I just made a small batch for the salmon I had as I didn’t have enough to make the recommended batch.
Question – what other fish would be to use this seasoning for other than salmon? Have you tried any other fish with your house seasoning? Thanks!
Hi, Melissa! I’m glad that you liked it! We use this seasoning with just about everything! It’s great on chicken, it’s nice with shrimp, and it works with fish like halibut, tilapia, tuna, cod, or whatever else you enjoy. We also sprinkle the seasoning with olive oil on vegetables before roasting or sauteeing, or sprinkle it on top of salad. It’s so versatile! 🙂
Eating was believing! Absolutely delicious. Grilled on recommended temperature made the difference. Nice smoky outside, flake tender inside. I love simple, easy recipes as well. This one is a keeper .
Thanks so much, Brenda!
This recipe is so delicious and that special blend of seasoning is now also a staple in my home. I use it on lots of things n my kids eat it up. Thank you so much for sharing.
Thank you, Crystal!
Can I use cedar planks on the grill? Also, what temperature and how long? Making tonight!
Hi, Gail! Yes, you can absolutely use this seasoning and salmon on cedar planks — I just haven’t tested it myself. You’ll want to find a good cedar plank salmon recipe to reference, so you might start with something like this: https://www.foodnetwork.com/recipes/cedar-plank-salmon-recipe-2013938
or this in order to get specific temp and time instructions:
https://www.epicurious.com/recipes/food/views/cedar-plank-salmon-354516
Enjoy!
Thanks for the links! We followed but our cedar planks caught on fire! Our grill was too high at 450! My husband quickly got the salmon off and they were absolutely perfect! Everyone enjoyed and asked for the seasoning recipe! Thanks again! I will next be using it on chicken! Any special instructions for boneless breasts?
Yikes! Did you pre-soak the planks in water? I think that most recipes suggest you pre-soak so that the wood doesn’t catch fire. Anyway, I’m glad that you were able to salvage the fish and enjoy this recipe! If you want to grill chicken breasts, here’s a recent recipe: https://www.theseasonedmom.com/grilled-chicken-breast/ You can skip the marinade called for in that recipe and just rub the meat with olive oil and add the house seasoning. Grill according to the recipe instructions. 🙂
It’s not often I follow internet recipes because I’ve been really disappointed in the past with incomplete ingredient lists and/or the taste of the recipe. I bought two salmon fillets the other day and was thinking of ways I could make them “different” from my usual grill pan salmon, oven salmon, etc. I came across your recipe and it sounded complete, so I thought, why not? WOW! I made enough for two pieces and both my daughter and I were pleasantly surprised! The were terrific, moist, flavorful pieces of salmon, perfectly cooked in my cast iron grill pan. I saved your spice list and will make enough for last 6 months! I also never thought to use olive oil to coat the fish. I used Grape Seed oil because it has no taste and it worked too. Thank you!
Thank you, Lynn! That’s so great to hear. Glad that you now have a new go-to seasoning and salmon recipe. 🙂
I just made this salmon dish for myself this evening. It’s very easy to modify the quantity. Man was it delicious! I mnew to grilling so I was worried but it turned out amazing. The house seasoning is wicked amazing!! Thanks for sharing it.
That’s awesome, Gina! Thank you!
I seldom if ever comment on a recipe, but the salmon and chicken using your rub recipe and directions made our family dinner this evening outstanding. It has been such a long time that my culinary skills have been praised, I basked in the glow. I do believe the fam was surprised. Thank you for the posting. I’ll be searching for more of your suggestions.
Thank you, Jane! That’s the best feeling — basking in the glow of a successful meal! 🙂
Made this on the gas grill tonight for dinner…my husband said this might be the best salmon he’s ever had. Wow! As I’m not fond of garlic on salmon next time I’ll try it without the garlic but keep everything else pretty much the same. I didn’t have dried onion, dried parsley or garlic powder so I used fresh for all of those items. Thanks for the recipe. Also the tip for using scissors to cut the fish!
That’s wonderful! Thanks, Gretha!
I have recently started cooking fish & other meats ( grew up as a vegetarian & was never exposed to cooking meats) Was very hesitant to cook Salmon but my kids were very keen on doing it at home. Since this recipe looked simple, I decided to give it a shot. Boy is it delicious.. dinner got polished off super quick. Highly recommend this recipe.
Thanks, Shruti! I’m so glad that your family enjoyed it!
I like to buy Salmon at Sam’s club and bake it. It is a very simple way to prepare Salmon. But I wanted more seasoning. This recipe was a favorite. I loved the seasoning and the grilled flavor! I especially appreciated that it was easy to prepare and I could use seasonings that I had on hand. Thanks!
Thanks, Shawnda! I’m so glad that this worked well for you!
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! If you have any other recipes to share, I will definitely try. Thanks again for sharing!
I just realized there are a ton of recipes on their blog. Thanks again!
I’m so glad to hear that, Anne! Thanks for sharing with your friends. I have so many recipes on my site, so feel free to search around (you can type in search words in the right hand sidebar) to see what else you might enjoy. Thanks again!
I prepared this recipe on my Smokeless Grill. So simple, yet amazing. My family definitely enjoyed it the first, second. and third time I prepared it. Needless to say I now keep a container of your “House Seasoning” in the spice cabinet.
That’s wonderful! Thanks, Darian!
This worked out great. I didn’t have minced onion so I subbed half the amount of onion powder. My husband and I are doing Whole30 this month, so we were looking for something simple and tasty. We grilled it over charcoal after the flames had died down. We also grilled halved bell peppers over coals and roasted asparagus in the oven all coated with the house seasoning and it was all excellent. Thanks for the recipe.
Awesome! Thank you, Michelle! The grilled bell peppers and asparagus sound delicious, too!
Kids loved it! I’ve always had trouble with fish sticking to the grill, but not with this recipe. This might have to be a weekly meal. So easy, sooooo good!
That’s great, Rick! I’m so glad that your kids enjoyed it, too. 🙂
Excellent! I drizzled honey at the end.
Thank you for this recipe. I followed your instructions and the salmon was absolutely perfect. This was my first time grilling salmon and your instructions were very easy to follow and they turned out excellent just as the recipe States. Thank you for sharing this.
Yay! That’s amazing, Emma! I’m so glad that you enjoyed it. Thanks for taking the time to leave me a note!