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Learn how to cook succulent, skin-on salmon fillets on the grill. The trick to grilling salmon is not to overcook it. Watching for doneness clues and an instant-read thermometer are your best friends.
Grilling adds a delicious smokiness to this heart-healthy fish full of omega 3 fatty acids,
protein, and B vitamins.
what is the best salmon for grilling
- The best salmon for grilling are fillets with the skin on one side. The skin protects the fish while cooking and naturally releases fat onto the grate making the fish easier to flip.
- You can chose between wild-caught varieties, with a stronger salmony taste, and farmed, often labeled “Atlantic” salmon, which has the mildest taste. Both are
healthy. Keep in mind, wild-caught is less fatty and tends to cook more quickly.
- Pat salmon dry with a paper towel to remove any excess moisture especially if was thawed from frozen.
- Season with salt and pepper. You can also add any other seasoning of choice.
- Rub oil over the salmon fillets using your hands or a brush.
- Lay the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color,
- Gently insert the tip of a spatula under the edge of the
salmon. If it feels stuck, give it another minute. Otherwise, flip to the skinless side.
- Cook with the lid closed to reach desired doneness without overcooking. When you press down on the top with a fork, the filet will gently flake apart.
Tips for grilling salmon
- Lightly oil the grill for even better stick resistance. Even though you have oil on the salmon,
this extra step helps to ensure a clean flip.
- Try to flip the salmon on the same spot where it was previously cooking. That’s because the skin will have released some nice oil to prevent the top from sticking.
- Don’t overcook the salmon. Don’t wait until you see that white stuff oozing out of the salmon to flip it. That stuff is albumin, a protein from the muscles, and while a little is normal towards the end of cooking, too much means your fish
is already overcooked.
- Use tongs and a spatula for extra security while flipping. Try steadying one end of the filet with a pair of long-handled tongs, while you wiggle the spatula underneath the fish.
- Use an instant-read thermometer to cook to the perfect temperature. Salmon cooked to the safe temperature of 130°F may still appear pink in the center which is why many people end up overcooking theirs.
What to serve with grilled salmon
- Healthy Mashed Sweet Potatoes
- Roasted Cabbage
- Baked Butternut Squash Fries
- Oven Roasted Cauliflower
- Melting Sweet Potatoes
- Garlic Roasted Potatoes
- Roasted Delicata Squash
- Caprese Pasta Salad
- Lebanese Tabbouleh Salad
- Mediterranean Potato Salad
- Avocado Blueberry Salad
Frequently asked questions
What other flavors go well with grilled salmon?
Turn up the flavor by adding other spices like hot pepper, smoked paprika, grated lemon, or minced garlic to the fish before cooking. You can also try this citrus salsa with grilled salmon.
How long does grilled salmon stay good in the fridge?
The USDA says it can be refrigerated for 3 to 4 days.
Salmon is America’s favorite fish for a reason. Add it to your cooking repertoire for healthy
meals with a restaurant-grill taste.
More salmon recipes:
- Salmon Cakes
- Baked Feta Salmon
- Honey Lemon Salmon
- Air Fryer Salmon
- Salmon Burgers
- Garlic Cilantro Baked Salmon
If you’ve found this cooking resource for How to Grill Salmon helpful or if you’ve tried any recipe on FeelGoodFoodie,
then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of trying out this tutorial and we would love to hear about your experience. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Prep Time 5
mins
Cook Time 10 mins
Total Time 15 mins
- ▢ 4 6-8 ounces salmon fillets about 1-inch thick, with skin on
- ▢ 2 tablespoons oil canola, vegetable,
grapeseed
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon black pepper
- ▢ Lemon wedges for serving
Preheat grill over medium-high heat.
Pat salmon dry with a paper towel. Season with salt and pepper and rub the oil all over the salmon.
Place the salmon, skin side down, directly on the grill and cook with the lid open
until the flesh lightens in color, about 5 minutes.
Gently try to lift or flip the salmon. If it feels stuck, give it another minute.
Flip to the skinless side and cook with the lid closed for another 3-5 minutes, depending on desired doneness. It should read at least 130°F-135°F on an instant read thermometer.
Serve with lemon wedges, if desired. Allow the
salmon to rest for a few minutes, which will continue to increase its internal temperature, before enjoying.
Storage: It’s best to enjoy grilled salmon immediately after cooking. However you can store any leftovers in an airtight container for up to 3 days.
Photo Credit: Erin Jensen
Calories:
304kcal, Carbohydrates: 1g, Protein: 34g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g,
Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 656mg, Potassium: 837mg, Fiber: 1g,
Sugar: 1g, Vitamin A: 69IU, Calcium: 22mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
How long should salmon be cooked on each side?
Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.
How long does it take salmon on the grill?
Salmon cooks quickly on the grill (usually no more than 12 minutes total), so don't walk away or get distracted. The salmon will be medium-rare when an instant read thermometer inserted into the thickest portion reads 120 degrees F. Let it rest for a few minutes before serving to allow for some carryover cooking.
Do you grill both sides of salmon?
No. You do not have to flip salmon when grilling. If you prefer grill marks on both sides of your fish, place salmon on oiled, heated grill. Once the salmon releases itself from the grates, flip gently using a wide spatula.
How do you know when salmon on the grill is done?
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it's finished cooking. Take it off of the heat!