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.
I tried this tonight for the first time using my indoor, smokeless grill, which I’m loving. I reduced the salt in your seasoning blend for health reasons, but went full on with all the other seasonings. I loved it. Plan on using it on other foods besides the salmon. I had Cole slaw as a side. My husband wanted macaroni and cheese, plus I had Three Bean Salad fixed and ready to go. Made a great meal. Thank you.
Sounds perfect, Karen. Thanks for letting me know. So glad that you enjoyed it!
My whole (picky) family loves this! And I have a little jar of house seasoning by my stove now, too.
Yay! I’m so happy to hear that it’s become your “house” seasoning, too! 🙂
My boys love this. I didn’t change a thing. We have it once a week. I use the seasoning now also on Brussels sprouts, asparagus, in pasta and on chicken so far. I even added some to homemade garlic bread and everyone loved it. Thank you for sharing this!!
Thanks, Angel! I’m so glad that you love the seasoning blend as much as we do. We use it on grilled steaks regularly, too! 🙂
Are we suppose to sprinkle both sides of the salmon with the seasonings, or just one side? The instructions aren’t specific. Looking forward to trying this.
Hi, Leslie! You don’t need to season the skin, unless you’re planning to eat that (which we never do). Just season the flesh side on top. Enjoy!
Ok, Thanks, however we are not a fan of the skin on salmon….always buy the ones without the skins, so I will season both sides.
Sounds great!
Can you substitute the onion flakes with onion powder.
Hi, Robin! Yes, you can use the onion powder, but you’ll need to decrease the amount. Onion powder is more potent than the flakes, so you need about 1/3 as much. Enjoy!
Love this recipe! Very easy and actually one of the best (maybe the best) salmon grilling recipes I’ve tasted. I am on a low sodium diet, so I substituted No Salt for the kosher salt. Always looking for recipes I can easily make low sodium. Thanks so much!!!
I’m so glad to know that you enjoyed the salmon and that you were able to adapt it to suit your diet, Sharon. Thanks for taking the time to leave me a note! 🙂
Scrumptious. I halved the rub and the family loved it.
Great! Thank you! 🙂
Way, way, way, way, WAY too much salt. Otherwise, tasty.
I made this for my boyfriend he really liked it I enjoyed as well 10/10
Thank you, Libryah! I’m so glad that you both enjoyed it. Thank you for taking the time to come back here and leave a note! 🙂
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!
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!
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.
Great tip, Tom! Thank you! 🙂
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.
That’s so nice to hear, Tracy! Thank you for taking the time to come back and leave a note. I really appreciate it!
Hi Blair! This looks delicious! Any tips on where and what kind of salmon? Thanks for all the wonderful recipes!
Corissa
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! 🙂
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.
That’s cool, Carl. I’ve never tried that type of fish, but it sounds great!
So glad I found this just in time for grilling weather! Made it this past weekend and it was a hit – even with the kiddos. I saw earlier in the comment thread that people were looking for salmon recommendations. My husband and I always comparison shop to find decent prices with this site: https://qualityseafooddelivery.com/salmon/. We ended up finding a really decently priced Sockeye for this meal, and it was absolutely divine! My Costco doesn’t stock salmon, unfortunately, so this has been the next best thing. Cheers!
So easy and so delicious! We absolutely loved grilling it and eating it!
Thank you!
A fool proof recipe! Easy, quick & tasty. Perfect for a no fuss healthy dish.
Thank you, Sarah!
Loved how this let her flavor of the fish shine through. Fish was nice and moist with crispy skin.
Thank you, Vicki!
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!
So easy and so delish! This will be my go-to recipe.
We’re so glad you enjoyed it, Karen!