Grilling
Grilled Salmon Fillets
Description
How to make the BEST grilled salmon in just 20 minutes! Tender and flaky, no sticking, and perfectly seasoned!
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
- 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
- Salmon Marinade Use in place of above seasonings
Directions
- 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.
