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Grilled Salmon Fillets
How to make the BEST grilled salmon in just 20 minutes! Tender and flaky, no sticking, and perfectly seasoned!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 305 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 (6- to 8-ounce) skin-on, center-cut salmon fillets (at least 3/4-inch thick; must be skin-on!)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Optional:
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder and/or onion powder
- salmon seasoning add 1 teaspoon to each fillet and omit all other seasonings, including salt
To Marinade:
- Salmon Marinade Use in place of above seasonings
Instructions
- Remove the salmon from the fridge and let stand at room temperature. Preheat a gas or charcoal grill to medium-high to high heat—450°F to 500°F. A hot grill is key to making sure the salmon doesn’t stick. Once the grill is hot, use a grill brush to rub the grates as clean as possible.
- Pat the salmon fillets dry on both sides and transfer them to a plate or baking sheet so you can easily transport them to the grill.
- Drizzle the oil over the flesh side of the salmon and brush to coat the salmon evenly with the oil.
- Just before grilling, sprinkle the skin side of the salmon with the salt, pepper, and/or any additional seasonings (wait until just before grilling to salt the salmon so that you don’t draw out excess moisture). Rub lightly if needed so the salmon is coated evenly with the seasoning.
- Place the salmon skin-side down on the HOT grill. Let cook on the skin side without disturbing until the salmon releases easily with a spatula, about 6 to 7 minutes.
- Carefully flip the salmon (only flip it this once or it will likely fall apart). Let cook on the flesh side until the salmon reaches 130°F to 135°F on an instant read thermometer inserted at the thickest part (it will continue to cook as it rests), about 2 to 4 minutes more depending upon your grill temperature. Transfer to a clean plate or cutting board, cover, and let rest 5 minutes. Enjoy hot or at room temperature.
Cup of Yum
Notes
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat. You can also gently reheat salmon in the microwave.
- TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1 fillet (of 4)
Calories
305kcal
(15%)
Carbohydrates
0.4g
(0%)
Protein
34g
(68%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Cholesterol
94mg
(31%)
Potassium
843mg
(24%)
Fiber
0.1g
(0%)
Sugar
0.03g
(0%)
Vitamin A
192IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305
% Daily Value*
| Serving | 1 fillet (of 4) | |
| Calories | 305kcal | 15% |
| Carbohydrates | 0.4g | 0% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Potassium | 843mg | 18% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.