Grilling salmon is easy, as long as you follow a few simple steps. Use this recipe to grill any type of salmon or size of fillet perfectly every time. While many people swear by the superiority of king (a.k.a. chinook) salmon, I find sockeye, coho, and even pink salmon are delicious on the grill. Use about 6 ounces of salmon per person and grill individual fillets or cook a whole side of skin-on salmon at once. Feel free to add spice rubs, glazes, and sauces as you like (check out this Miso-Glazed Grilled Salmon for an example).
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- Salmon fillets, skin-on
- Vegetable or canola oil
- Freshly ground black pepper
- Lemon wedges
- Heat a grill to medium-high (you can hold your hand about 1 inch above the cooking grate for 3 to 4 seconds).
- Meanwhile, prepare the salmon fillet(s). Rinse them and pat the dry. Remove any pin bones (you can pull these out with tweezers or pliers). Brush the skin with oil. Sprinkle the flesh side with salt and pepper.
- Brush the cooking grate with oil. Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release (some might say "ooze") its fat (opaque mayonnaise-y stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from grill and serve, with lemon wedges or other garnish, immediately.