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.
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!