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Square overhead shot of a platter of grilled salmon.
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4.88 from 70 votes

Grilled Salmon

Perfectly seasoned and ready in just 15 minutes, this grilled salmon recipe delivers moist, flavorful fillets with a beautiful char every time.
Course Dinner
Cuisine American
Keyword grilled salmon, grilled salmon fillet, grilled salmon recipe, grilled salmon seasoning, grilled salmon with skin on, how to grill salmon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 248.1kcal
Author Blair Lonergan

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.
    Stirring together the seasoning for grilled 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).
    Seasoning salmon fillets to prep them for the grill.

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.
    Process shot showing how to grill salmon.
  • Serve with fresh lemon wedges and garnish with fresh parsley or basil, if desired.
    Horizontal overhead shot of a plate of grilled salmon on a white table.

Video

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

Serving: 4ounces salmon with olive oil and seasoning | Calories: 248.1kcal | Protein: 31g | Fat: 13.1g | Saturated Fat: 2.5g | Cholesterol: 64.6mg | Sodium: 215.1mg