Easy Grilled Salmon

Name: Easy Grilled Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: avocado oil; 4 salmon fillets; 2 tablespoons olive oil; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
346 kcal
Course
Main Course
Cuisine
American

Easy Grilled Salmon

Winston Campbell

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This easy grilled salmon is ready in 15 minutes. Simply brush the fish with olive oil, sprinkle it with spices, and grill.

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Ingredients

Servings

avocado oil for the grill
4 salmon fillets 1-inch thick, skin-on, 6 ounces each, pin bones removed
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
½ teaspoon black pepper
½ teaspoon garlic powder

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Instructions

Heat a grill, a nonstick grill pan, or a nonstick dual-contact grill on medium. Grease it well.
Brush each salmon fillet on both sides with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
Place the salmon fillets on the grill, skin side down. Cover (you can loosely cover with foil if you don’t have a lid) and grill until the outside is crispy and the inside is fully cooked, about 5 minutes per side. If using a dual-contact grill (like I do in the video below), grill 1-inch-thick fillets for a total of about 5 minutes.
Serve immediately.

Notes

To ensure the skin is crispy, place the fillets on the grill skin side down and allow them to cook, undisturbed, for five minutes. Then, flip them carefully and finish cooking the other side.
Fish skin tends to stick to cooking surfaces, so it's important to grease your grill well. If using a grill pan or a dual-contact grill, ensure they're truly nonstick with no scratches, and grease them thoroughly before using them.
The FDA recommends cooking fish to an internal temperature of 145°F.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers wrapped in foil and sealed in freezer bags for up to 3 months.