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 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).
Have an entire salmon? You might want to check out How to Grill a Whole Fish. Have salmon but no grill? See more tasty ways to cook salmon here.
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 grill grate).
- Meanwhile, prepare salmon fillet(s). Rinse and pat dry and remove any pin bones (you can pull these out with tweezers or pliers). Brush skin with oil. Sprinkle flesh side with salt and pepper.
- Brush grill grate with oil. Place salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until salmon just starts to release (some might say "ooze") its fat (opaque mayonnaise-y stuff) and/or 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 fish from grill and serve, with lemon wedges or other garnish, immediately.