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If you love grilled salmon but have struggled to cook it well yourself – this post is for you! I’m dishing on my best tips and tricks for the perfect grilled salmon every time.
My grill gets used almost every day in the summertime. Everything from corn to cauliflower steaks to this grilled salmon is on rotation for quick and simple weeknight meals when it’s too hot to turn on the oven.
If you’ve ever struggled to cook salmon on the grill, I’m sharing all of my best tips for making the perfect grilled salmon every time.
Like most fish, salmon is super quick to cook on the grill, making it a handy protein option for busy weekdays. Be sure to throw a couple of extra fillets on the grill while you are cooking to save for salads, the perfect harvest bowl, and other meals later in the week.
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Ingredients You’ll Need
Use these simple and fresh ingredients packed with nutritional value to make this delicious grilled salmon recipe.
Be sure to check out the recipe card for the exact amounts of each ingredient you’ll need.
- Salmon: choose sockeye salmon if available since this variety has a stronger flavor and stands up well to grilling. This buying guide is helpful for determining which salmon is the best to buy based on fishing and farming practices. In general, I look for wild-caught salmon.
- Avocado Oil: this oil holds up better to the high heat of the grill than olive oil.
- Sea Salt and Black Pepper: enhances the flavor of the salmon.
- Marinade or Sauce: after grilling, serve up your salmon with your favorite sauce or brush with a go-to salmon marinade. I used teriyaki sauce on the ones from this post.
How to Make Grilled Salmon
This grilled salmon recipe is simple to put together in a few steps.
Marinate: If you want to marinate your salmon in a sauce (like bbq, teriyaki, soy sauce, etc) before cooking, you’ll want to get it in the marinade and back in the fridge at least a couple of hours before you’re ready to grill.
Prep the grill: Preheat grill to medium-high (if using a gas grill) or allow your charcoal grill time to warm up for cooking and clean grill grates well with a metal grill brush. Oil grates after cleaning by dipping a paper towel in oil and rubbing onto the outdoor grill grates by holding the oiled paper towel with metal tongs.
Prep the salmon: Pat each piece of salmon dry with paper towels. Rub oil all over the salmon filets. Generously sprinkle both sides with pepper and salt.
Grill: Place the salmon on the grill, skin-side up. Grill until the salmon lifts from the grates without sticking, about 3-5 minutes. Flip the salmon and brush with sauce (if using). Cook until the salmon lifts from the grates without sticking and flakes with a fork, 1 to 2 minutes more and the fish has reached an internal temperature of 145 degrees Fahrenheit. Be careful not to overcook – it goes quick! Serve the grilled fish with desired toppings (teriyaki sauce or pesto are two of my favorites).
Tools You’ll Need
- Gas or charcoal grill
- Metal grill tongs
- Chef’s knife
- Silicone basting brush
Tips for Making the Best Grilled Salmon
- Clean and oil the grates of your grill well before cooking your salmon to prevent sticking. A tip for oiling the grates of your grill while hot is to dip a paper towel in oil and hold it with tongs to rub onto the grates of your grill.
- Always pick up salmon with the skin for grilling. Salmon (and other fish) is notoriously difficult to grill because it’s so tender and can fall apart easily. Buying skin on salmon helps it hold together better when grilling.
- Make sure to oil both sides of the salmon fillets before grilling to prevent sticking.
- Do not move the salmon once you add it to the grill. It will stick initially, but let it cook another minute or two – it should be easy to remove and flip.
What to Serve with Grilled Salmon
Salmon makes for a delicious protein option that is packed with essential nutrients like omega-3 fats as well as antioxidants (the pink color comes from high levels of the antioxidant astaxanthin). This hearty fish pairs well with grilled veggies like baked zucchini chips, baked vegetables, salad, roasted sweet potatoes, and more.
Try it on my teriyaki salmon salad or try it on one of my best healthy salad recipes. For a heartier meal, serve your grilled salmon fillet on top of a grain bowl like this healthy harvest bowl recipe.
Storage
Fridge: store any leftover grilled salmon in an airtight container in the fridge for up to 3 days.
Freezer: store leftovers in a ziplock bag in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.
The Perfect Grilled Salmon Every Time
Equipment
- Gas or charcoal grill
- Metal grill tongs
- Chef's knife
- Silicone basting brush
Ingredients
- 4 6-8 ounce skin-on salmon fillets
- 2 tablespoons avocado oil
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat the grill. Make sure to clean the grill grates and close the lid for more even and fasting heating.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side up over direct high heat with the lid closed, for about 4-6 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with lemon or desired sauce.
