Grill Salmon

How to Grill Salmon (2 Ways)

When it comes to summertime meals, few things are as satisfying as perfectly grilled salmon. The smoky aroma, the crispy skin, and that juicy, tender flesh—there’s something absolutely magical about grilling this beautiful fish. Whether you’re hosting a barbecue with friends or simply cooking for your family, grilled salmon is bound to impress. The best part? It’s incredibly easy to prepare and can become a highlight of your weeknight dinners.

One of my fondest memories of cooking salmon on the grill dates back to a summer barbecue at my friend’s house. We gathered around the grill, sharing laughs as the aroma of herby goodness filled the air. Everyone eagerly leaned in, captivated by that perfect sizzle. Since then, I never miss an opportunity to grill salmon, especially with the delicious flavor marinades you can choose from. Trust me; once you try this recipe, you’ll understand why grilled salmon is such a favorite!

How to Make Grill Salmon

1. Prep the Salmon: Cut the large fillet into four 6-ounce pieces. Season with kosher salt generously, then apply the marinade of your choice. Marinate in the refrigerator for about 20 minutes to allow those flavors to meld.
2. Heat the Grill: Prepare your outdoor gas grill by heating it on high. You’ll know it’s ready when you can only hold your hand an inch above the grates for 1 to 2 seconds. To prevent sticking, oil the grates well.
3. Grill Skin-Side First: Place the salmon on the hot grill with the flesh side down. Close the lid and let it cook for 1-3 minutes, depending on the thickness of your fillets.
4. Flip with Care: Look for beautiful grill marks and slightly opaque fish edges to know it’s time to flip. Gently slide a metal spatula under the fish and use tongs to turn each fillet over, so the skin side is down now.
5. Lower the Heat: Reduce the grill heat to medium and close the lid again. Let it cook for an additional 3 to 5 minutes, checking the thickest part for doneness.
6. Rest Before Serving: Once done, carefully remove from the grill and allow the salmon to rest for about 5 minutes. It should reach an internal temperature of 145°F before diving in.
7. Prepare for Foil Technique: If you prefer grilled salmon wrapped in foil, start by preheating the grill to medium-high heat (375 to 400°F).
8. Create a Foil Bed: Lay a large piece of heavy-duty foil on a baking sheet for easy transport. Brush lightly with olive oil and arrange citrus slices underneath the salmon.
9. Season the Salmon: Generously season both sides of the salmon with kosher salt, then slather your chosen marinade over it.
10. Seal the Pouch: Fold the foil tightly around the fish so that it creates a sealed pocket. Make sure to leave some space above the fish for steam, and puncture a few small holes on top to allow steam to escape.
11. Grill the Foil Pouch: Place the sealed foil pouch on the grill and close the lid. Cook for 14 to 19 minutes depending on the thickness of the salmon fillet. Check for doneness after about 12-14 minutes for thinner cuts, adding a few minutes more for thicker pieces.
12. let it Rest: Just like the other method, allow it to rest for about 5 minutes off the heat to achieve optimal flavor and texture.

Storing & Reheating

Leftover grilled salmon should be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap the salmon tight in foil or use freezer-safe containers, where it can stay fresh for up to 3 months. When ready to enjoy your leftover salmon, reheat gently in the oven at 350°F for about 10-15 minutes, or until just warmed through. Just a heads up: the texture and flavor may alter slightly after freezing, but a squeeze of fresh lemon can work wonders!

Perfectly grilled salmon awaits you, and it’s quicker and simpler than you’d expect. Not only is it a healthful option, but it can also serve as a delectable centerpiece for any gathering. Feel free to experiment with flavors, swapping out marinades or adding your favorite herbs and spices. Remember, the joy of cooking is in trying something new and sharing these experiences with loved ones.

Recipe FAQs

Grill Salmon

Recipe Author: Sara

This Grill Salmon features irresistible flavors with simple prep and key ingredients like fresh salmon fillets and marinades. Perfect for a quick dinner or a healthy meal!

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• Prep Time 5 minutes
• Cook Time NO DATA
• Yield 4 servings 1x

Ingredients

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• 1 to 1 1/2 pounds salmon fillet, skin-on, center cut fillet
• Kosher salt
• marinade of your choice (see options below)
• 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: Season salmon with salt, pepper, and olive oil, then spread with 2 to 4 tablespoons of basil pesto or chermoula after cooking, finishing with a squeeze of lemon juice.

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Instructions

1. Cut the salmon fillet into 4 equal pieces, about 6 ounces each, and season with kosher salt. Apply your chosen marinade and allow it to marinate for about 20 minutes in the refrigerator.
2. Preheat the outdoor gas grill on high. The grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds. Ensure to oil the grates to prevent sticking.
3. Place the salmon fillets on the hot grill, flesh side down. Close the lid and cook for 1-3 minutes, depending on thickness.
4. Check for grill marks and a small layer of opaque flesh near the grill. Carefully flip the fillets over using a spatula and tongs, so the skin side is now facing down.
5. Reduce the grill heat to medium, close the lid, and cook for another 3 to 5 minutes based on the fillet thickness.
6. Remove the salmon from the grill and let it rest for 5 minutes before serving. The internal temperature should reach 145 degrees F.

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Notes

Allow salmon to marinate for at least 20 minutes for best flavor.
Use a meat thermometer to check for doneness; aim for 145 degrees F before serving.
Different marinades can offer various flavors, so feel free to experiment!

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Nutrition

• Serving Size: 1 fillet
• Calories: 350
• Sugar: 0g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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