To make this grilled salmon, all you need is a preheated grill, three simple ingredients, and a mere 15 minutes. It’s as easy as 1-2-3!
Grilled Salmon Video
How to Make Grilled Salmon
This salmon is a simple but tasty quick dinner entree for any day of the week. Let’s get grilling!
- Preheat the grill: Preheat the grill to 375°F- 400°F. Slice the salmon fillet into serving size portions.
- Season the fish: Season the salmon with avocado or olive oil and garlic parsley salt.
- Grill the salmon: Grill on each side for about three minutes, or until the internal temperature reaches 145°F. Avoid flipping the it too soon or it will stick to the grill.
Flavor Variations
This recipe lays the foundation for a wonderfully flavored fish. To build on this foundation, make these ingredient changes.
- Spicy: For a kick of heat, add red pepper flakes or brush the salmon with your favorite hot sauce.
- Citrusy: Drizzle the salmon with the fresh citrus juices (orange, lemon, or lime) for more fresh flavor. Or, cut your citrus of choice into rings and add the rings onto the grill, placing the salmon on top of them.
- Garlicky: Everyone loves the aromatic flavor of garlic! Add minced garlic to the top of the salmon while grilling.
- Herby: For a fresh herby flavor, add your choice of fresh herbs. We love fresh parsley and dill!
Tips from the Kitchen
To avoid any problems when grilling your salmon, follow these tips. You’ll be a pro in no time!
- Use skin-on salmon fillets: For this recipe, it is best to use skin-on fillets. When placing the salmon directly onto the grill grates, the skin holds the it together. The skin also protects the salmon’s flesh from overcooking, making the salmon juicier.
- Cut the fillets: Cut the salmon into serving sized portions prior to grilling. It is easier to manage and grill serving-sized portions of salmon instead of one large salmon fillet. Make sure to use a sharp knife, here is our favorite set!
- Preheat the grill: You must preheat the grill! It’s best to grill salmon at 375°F- 400°F. This temperature creates the perfect crispy outer layer while retaining a moist interior.
- Place salmon skin-side down first: Place the salmon skin-side down onto the grill first. When the skin crisps up, flip it over onto the other side.
- Wait to flip: Avoid flipping the salmon too soon on the grill. If flipped too quickly, the salmon sticks to the grill and falls apart.
- Check the internal temperature: It is very important to check the internal temperature as salmon is easily overcooked. Use a thermometer to check the temperature. Salmon is cooked when it reaches 145°F.
Ways to Serve Grilled Salmon
Grilled salmon combines the best of both worlds with how easy it is to make but also how fancy it looks. It’s also a great protein to meal prep with! Here are a few ideas on how to serve it this week.
- With a salad: Serve the salmon alongside or on top of corn tomato avocado salad or classic garden cucumber tomato salad. It would also be divine over Israeli couscous salad.
- In a fish taco: Flake the salmon and put it into corn tortillas to make a fish taco. Add shredded cabbage or coleslaw and tomatillo dressing.
- As part of a sandwich: Serve the salmon as part of a fish sandwich with brioche buns, lettuce, tomato, and tartar sauce.
- Alongside a plate of vegetables: For a simple no carb meal, pair with a plate of air fryer asparagus, air fryer broccoli, or parmesan panko roasted veggies.
- Made into a sushi bowl: Make a sushi bowl with rice, avocado, other veggies and spicy mayo.
- With a carb: Go the easy route and serve the salmon with basmati rice and black bean and corn salsa on top of the salmon.
Storage Tips + Reheating
Serve your grilled salmon immediately for the freshest flavor. When using the fish for meal prepping, use these tips to safely store the grilled fish and retain the flavor.
- Refrigerator: To store for up to three days, place the salmon in an airtight container into the fridge.
- Freezer: Store the salmon for up to three months in the freezer. Keep the salmon in an airtight container or bag. Thaw the salmon slowly overnight in the refrigerator before serving.
- Reheating: For a quick reheat, microwave the salmon slowly. When you need to reheat a large portion, place the salmon into the oven at 350°F and heat until warmed through.
FAQ
Is it better to make grilled salmon on a charcoal grill or gas grill?
Both charcoal and gas grills are perfect for grilled salmon. Grilling on charcoal will produce a smokier-tasting fish, whereas it is much easier to control the temperature with a gas grill.
Should the grill lid be open or closed when grilling salmon?
It is best to close the grill lid so the temperature stays consistent inside the grill.
Why is my salmon dry?
Salmon becomes dry if it has been overcooked. To avoid dry salmon, cook it until it just reaches 145°F.
What type of salmon is best for grilled salmon?
There are many different options for salmon: sockeye, coho, wild, or farm-raised salmon. No matter which type you use, your grilled salmon will be delicious.
More Fish Recipes
- Grilled Salmon in Foil – Lemon-butter salmon wrapped in foil and then grilled in foil packets
- Grilled Halibut – Lemon-flavored flakey fish
- Lemon Butter Baked Tilapia – Tilapia baked in lemon-butter and paprika
- Pan Fried Cod – Ready to eat in only 20 minutes.
Recipe
Ingredients
- 2 lbs salmon fillet skin on
- 1 tbsp garlic parsley salt
- 1 tbsp oil olive or avocado
Instructions
- Preheat a grill to 375°F-400°F. Slice salmon into serving size portions.
- Drizzle the salmon with oil and season with garlic parsley salt.
- Grill salmon on each side for about 3 minutes, or until internal temperature reaches 145°F. Don't flip the salmon too soon or it will stick to the grill. Enjoy!
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