My favorite Simple Grilled Salmon recipe delivers amazing results with minimal effort. Even complete grilling beginners will master the technique on their first try, thanks to the straightforward timing and temperature guidelines!
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🐟 The combination of proper seasoning, oil distribution, and controlled grilling creates that coveted crispy exterior and tender, flaky interior!
My 2 Best Tips For Making Simple Grilled Salmon
Proper Seasoning: Season the salmon at least 10-15 minutes before grilling to allow the salt to penetrate and enhance the natural flavors. Pat the fish completely dry before seasoning, as excess moisture will prevent proper browning and can cause steaming instead of grilling. Distribute the oil or butter evenly using your fingers or a pastry brush for uniform cooking.
Doneness Testing: Check for doneness by gently inserting a knife tip into the thickest part of the fillet – it should flake easily when ready. The internal temperature should reach 145°F for food safety, but experienced cooks often prefer slightly less for optimal texture. Avoid overcooking, as salmon continues cooking slightly after removing from heat.
I love that salmon provides omega-3 fatty acids, high-quality protein, and essential nutrients while remaining low in calories. Grilling adds smoky flavor without excess oil, making this a healthy cooking method.
I stick to the 6-minute initial cooking time with the lid closed, as opening frequently releases heat and extends cooking time. I use a timer and avoid checking the fish during this first phase. The flip should be done quickly using a thin metal spatula.
The high-heat searing followed by gentle cooking ensures the salmon cooks evenly without drying out.
🩷 Melissa
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Simple Grilled Salmon
Ingredients
- 4 salmon fillets, 8 ounces each
- 2 tablespoons melted butter or olive oil
- 1 teaspoon kosher salt
- 1-2 lemons halved
- additional salt and pepper to taste
Instructions
- Rinse the fish, and lay it onto paper towels. Use the paper towels to pat the fish dry, and place the fillets on a wire rack. (A baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills.)
- Sprinkle half the salt and pepper over the fish. Carefully drizzle half of the olive oil or melted butter over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil/butter all over that side of the fish. Flip the fish over on the rack, and repeat with remaining salt, pepper, and oil or butter. Let the fish rest while you fire up the grill.
- Turn your grill on to high, and allow it to heat for 5 minutes, until the grill is very hot. Once the grill is hot, use a brush to scrape the grill grate clean, and then lower the temperature to low.
- Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, for 6 minutes.
- Use a metal spatula to flip the fish once, close the lid, and cook for an additional 4 to 6 minutes, until the fish is flakey when you test it with the tip of a knife. Using a metal spatula, remove from the grill.
- Sprinkle with additional sea salt. Drizzle fresh lemon juice over the fillets. Serve with additional lemon slices.
Notes
- The first squeeze of lemon isn’t optional — it gives the grilled salmon an over-the-top amazing taste. However, additional lemon juice for serving is based on personal taste so I just serve it with fresh lemon slices.
- For a smokier flavor, put your lemon halves on the grill while you cook the salmon.
Nutrition
How To Make Grilled Salmon
Step 1: Rinse the salmon fillets. Pat them dry with paper towels then place them on a wire rack. Brush them with butter or olive oil and sprinkle with salt & pepper. Flip the fillets over and repeat.
Step 2: Heat the grill on high until very hot. Place the fillets on the grill and reduce the temperature to low. Cook for 6 minutes, then flip and cook 4-6 more minutes until the fish tests done. Sprinkle with kosher salt and lemon juice. Serve with more lemon slices.
Recipe FAQs
Adjust cooking times accordingly – thinner fillets (under 1 inch) may cook through in the first 6 minutes without flipping, while thicker pieces may need an extra 2-3 minutes per side. Always test with a knife tip to ensure proper doneness rather than relying solely on timing.
Yes, but make sure to thaw it completely first. Pat the thawed salmon extra dry with paper towels since frozen fish releases more moisture. The cooking time may need slight adjustment depending on thickness, so test for doneness carefully.
Ensure your grill is properly heated and clean, oil the fish rather than the grates, and resist moving the salmon until it’s time to flip. A well-seasoned fish with adequate oil rarely sticks when the grill is at the proper temperature.
Yes! Use a grill pan on the stovetop over medium-high heat, or bake in a 425°F oven for 12-15 minutes. The cooking time may differ, but the seasoning and preparation steps remain the same for delicious results.
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