How to Grill Salmon (2 Ways)
Grilling salmon is a culinary delight that brings the taste of summer to your plate, no matter the season. With its rich texture and succulent flavor, grilled salmon can effortlessly elevate a casual meal into something truly special. Whether you’re gathered around the grill with friends during a sunny backyard barbecue or enjoying a peaceful dinner with family, this dish is perfect for any occasion. The magic happens when the smoky notes from the grill permeate the fish, creating a mouthwatering experience that’s hard to resist.
You don’t have to be a grill master to achieve restaurant-quality results at home. Using simple ingredients and straightforward techniques, you can prepare grilled salmon that rivals your favorite seafood restaurant. This recipe offers two easy methods: a direct grill and a foil pouch technique that locks in moisture and flavor. Plus, the customizable marinades—like a zesty herby concoction or a vibrant pesto—make this dish uniquely your own. Let’s get grilling!
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes just 5 minutes of prep time, making it perfect for busy weeknights or impromptu gatherings.
- Irresistible Flavor: The combination of fresh herbs, zesty lemon, and your choice of marinade brings layers of deliciousness.
- Eye-Catching Appeal: With a beautiful golden crust and grill marks, this salmon is as pleasing to the eye as it is to the palate.
- Flexible Serving: Enjoy it as a light dinner, a centerpiece for a summer barbecue, or even tossed in salads for lunch.
- Diet-Friendly Options: This recipe is perfect for those following a Mediterranean diet, offering wholesome ingredients that are nutritious and satisfying.
Ingredients You’ll Need
- 1 to 1 1/2 pounds salmon fillet: Look for skin-on, center-cut fillet for best results. This type of salmon is tender and holds together well on the grill.
- Kosher salt: Essential for seasoning, kosher salt helps enhance the natural flavor of the salmon.
- Marinade of your choice: Choose either the herby marinade or pesto for a flavor boost:
- Herby Marinade: Juice of 1 lemon, extra virgin olive oil, fresh mint, minced garlic, coriander, cumin, turmeric, black pepper, and a dash of kosher salt.
- Pesto: Use store-bought or homemade basil pesto for a fresh, herby topping post-grill.
How to Make Grill Salmon
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Cut and Season: Start by cutting the salmon fillet into four 6-ounce pieces. Generously season each piece with kosher salt. Depending on your choice, apply your selected marinade and allow the salmon to marinate in the refrigerator for about 20 minutes.
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Prepare the Grill: Preheat your outdoor gas grill to high heat. You’ll know it’s ready when you can hold your hand above the grates for just 1-2 seconds. Don’t forget to oil the grates well to prevent sticking.
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Grill Flesh-Side Down First: Place the salmon fillets on the hot grill with the flesh side down—skin facing you. Close the grill lid and cook the salmon for 1-3 minutes. The cooking time will vary based on the thickness of your fillets.
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Flip the Salmon: Look for beautiful grill marks and a slight opaque edge on the fish. Carefully slide a metal spatula underneath and flip the fish over using tongs, skin-side down now.
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Lower the Heat and Continue Cooking: Reduce the heat to medium and close the grill lid. Continue to cook the salmon for an additional 3-5 minutes. The exact timing will depend on the fillets’ thickness.
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Let the Fish Rest: Remove the salmon from the grill and allow it to rest for about 5 minutes. This step is crucial since the fish will continue to cook even after being off the grill. Aim for an internal temperature of 145 degrees F.
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Prepare for Foil Pouch Option: If you prefer the foil method, heat the grill to medium-high heat (approximately 375-400 degrees F). Place a large piece of heavy-duty foil over a baking sheet for easy transport. Lightly brush the foil with extra virgin olive oil to prevent sticking.
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Arrange the Salmon: Slice some lemon or orange, and lay it on the oiled foil. Season the salmon with kosher salt on both sides and place it atop the citrus slices to infuse more flavor.
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Add Your Chosen Marinade: Spread the herby marinade or pesto over the salmon, fully coating it for maximum flavor.
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Seal the Foil: Fold the foil tightly around the salmon, ensuring it’s tented over the fish to allow steam to circulate. Puncture a few small holes in the foil’s top to prevent it from becoming too steamy.
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Place on the Grill: Put the foil pouch on the hot grill and close the lid. Cook the salmon for about 14-19 minutes, checking at around 12-14 minutes for doneness. Remember that thicker fillets will require additional time.
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Let the Fish Rest Once More: Once done, remove the foil pouch from the grill and let it rest for about 5 minutes, ensuring it reaches 145 degrees F before serving.
Storing & Reheating
If you have leftover grilled salmon, let it cool to room temperature before transferring it to an airtight container where it can be stored in the refrigerator for up to 3 days. For longer storage, wrap the salmon tightly in plastic wrap, followed by foil, and freeze for a maximum of 3 months. When reheating, place the salmon in a preheated oven at 350 degrees F for about 10-15 minutes, checking for warmth throughout. Keep in mind that the texture may become slightly drier upon reheating; a squeeze of fresh lemon juice can help refresh the flavors.
Chef’s Helpful Tips
- Avoid Overcooking: Salmon can dry out if overcooked. Watch carefully for that perfect golden edge and an opaque center.
- Room Temperature: Let the salmon sit at room temperature for about 20 minutes before grilling to promote even cooking.
- Check for Doneness: Use a meat thermometer; when the salmon reaches 145 degrees F, it’s done.
- Marinating Time: While marinating for 20 minutes is ideal, longer (up to 2 hours) can deepen the flavor.
- Creative Marinades: Don’t hesitate to experiment with different herbs and spices based on your palate!
- Make-Ahead: Prep the salmon and marinate it a day in advance, so dinner is quick to complete after a busy day.
Grilling up salmon in your backyard is not just about the taste; it’s about creating wonderful memories, a delicious meal shared around the table, and perhaps a few happy moments spent savoring the flavors.
Recipe FAQs
Can I use frozen salmon for grilling?
Absolutely! If your salmon is frozen, it’s best to thaw it in the refrigerator overnight. This helps ensure even cooking and better texture. Avoid cooking directly from frozen, as it can lead to uneven doneness.
What should I serve with grilled salmon?
Grilled salmon pairs wonderfully with a variety of sides. Serve it alongside a fresh garden salad, roasted vegetables, or some flavorful quinoa for a wholesome meal. You can also add a dollop of tartar sauce or a squeeze of lemon for extra zing!
Can I grill salmon without skin?
You can grill salmon without skin, but it may require a bit more attention as it tends to stick to the grill grates. Consider using a cedar plank or foil tray for better handling.
How do I know when the salmon is done cooking?
Salmon is done when it becomes opaque and flakes easily with a fork. The ideal internal temperature should reach 145 degrees F. A reliable meat thermometer can be a game-changer in avoiding overcooking!
Print
Grill Salmon
Enjoy the mouthwatering flavors of grilled salmon that’s easy to prepare. With just a few simple ingredients, this recipe is perfect for a quick and healthy meal that everyone will love!
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
- 1 to 1 1/2 pounds salmon fillet, skin-on, center cut fillet
- Kosher salt
- marinade of your choice
- herby salmon marinade: juice of 1 lemon, extra virgin olive oil, fresh mint, minced garlic, coriander, cumin, turmeric, black pepper and a dash of kosher salt
- pesto: 2 to 4 tablespoons of basil pesto or chermoula, finished with a squeeze of lemon juice
Instructions
- Cut the salmon fillet into 4 even pieces and season with kosher salt. Add your choice of marinade and let it sit in the refrigerator for about 20 minutes.
- Preheat your outdoor gas grill to high heat. Ensure the grates are well-oiled to prevent sticking.
- Place the salmon fillets on the grill, skin-side facing you. Cook flesh-side down for 1-3 minutes, depending on thickness.
- Check for grill marks and a slight opacity on the sides. Carefully flip the salmon over, now skin-side down.
- Reduce the grill heat to medium and close the lid. Cook for another 3-5 minutes, again based on thickness.
- Remove the salmon from the grill and let it rest for 5 minutes to finish cooking before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For optimal flavor, allow the salmon to marinate for at least 20 minutes.
Ensure the grill is hot enough before placing the fish to prevent sticking.
Use a meat thermometer to check that the salmon has reached a safe internal temperature of 145°F.
- Prep Time: 5 minutes
- Cook Time: NO DATA
- Category: Dinner
- Method: Grilling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 70mg
