Simple Grilled Salmon

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A plate with simple grilled salmon, asparagus, zucchini, and a fresh tomato-cucumber-corn salad, garnished with lemon slices. In the background are a lemon, an ear of corn, and asparagus on a blue napkin.

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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!

Prep Time15

Cook Time10

Total Time25

Servings:

Calories: 299kcal

Author: Melissa Griffiths

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

Skin Consideration: If your salmon has skin, you can leave it on during grilling as it helps hold the fillet together and adds extra flavor. The skin will crisp up nicely and can be easily removed after cooking, if desired.

Wine Pairing: This simple preparation pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, though a light Pinot Noir works well, too.

Lemon Use:

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.

Grilling Vegetables: Salmon grills quickly so this is a great recipe to grill alongside quick-cooking vegetables, like asparagus and zucchini.

Nutrition