How to Grill Salmon
Updated Aug 06, 2025
Learn how to grill salmon with this step-by-step guide. Get flaky grilled salmon every time with tips to keep it moist and prevent sticking
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Learn how to Grill Salmon!
If you’ve ever been intimidated by grilling salmon, I’m going to walk you through how to grill salmon with the skin on like a pro with this step-by-step guide. While it might seem obvious, the trick to grilling an amazing piece of salmon is not overcooking it. It’s not a protein you can just throw on the grill and walk away from. I’ll teach you how to grill salmon the right way and identify visual clues that the salmon is cooked perfectly. Go grab an instant-read thermometer, and let’s get grilling!
Salmon is my favorite fish to grill, air fry, bake, and pan fry – needless to say, salmon is a staple protein at my house. Grilling adds a delicious smokiness to salmon that you just can’t beat. And my method for grilling will ensure that your salmon stays moist and juicy.
Happy Cooking!
– Yumna
Grilled Salmon Ingredients
- Salmon: You can grill fresh or frozen salmon (thawed). I find grilling with the skin on is best for heat protection and easy turning, but you can remove it once it’s cooked if you don’t like the texture. You can choose between wild-caught varieties, with a stronger salmony taste, or farmed, often labeled “Atlantic” salmon, which has the mildest taste. Both are healthy. Keep in mind, wild-caught is less fatty and tends to cook more quickly.
- Oil: Use a high-heat oil. My favorite is avocado oil.
- Salt and Pepper: All you need is salt and pepper, but you can add any spice you like, or even a spice blend. Sometimes I like to add a bit of smoked paprika, about ½ teaspoon.
Recipe Video Tutorial
How to Grill Salmon
How to Grill Salmon (Skin-on)
Learn how to make grilled salmon with skin on using this step-by-step tutorial. Grilling salmon this method creates moist fillets that won't stick!
Video
Ingredients
- 4 (6-8 ounces) salmon fillets about 1-inch thick, with skin on
- 2 tablespoons oil I use avocado
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat grill over medium-high heat.
- Pat salmon dry with a paper towel. Season with salt and pepper and rub the oil all over the salmon.
- Place the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color, about 5 minutes.
- Gently try to lift or flip the salmon. If it feels stuck, give it another minute.
- Flip to the skinless side and cook with the lid closed for another 3-5 minutes, depending on desired doneness. It should read at least 130°F-135°F on an instant read thermometer.
- Serve with lemon wedges, if desired. Allow the salmon to rest for a few minutes, which will continue to increase its internal temperature, before enjoying.
Equipment
- Nonstick Square Grill Pan alternative
Notes
Storage: It’s best to enjoy grilled salmon immediately after cooking. However you can store any leftovers in an airtight container for up to 3 days. To freeze, let cool completely, then wrap each piece in parchment, then wrap in foil. Place in a freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then reheat gently in the microwave or in a 275˚F oven for about 10-15 minutes.
Photo Credit: Erin Jensen
Nutrition
Calories: 304kcal, Carbohydrates: 1g, Protein: 34g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 656mg, Potassium: 837mg, Fiber: 1g, Sugar: 1g, Vitamin A: 69IU, Calcium: 22mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Lemon Herb Grilled Salmon: Add 2 cloves minced garlic, 1 teaspoon lemon zest, 1 tablespoon chopped parsley and 1 tablespoon lemon juice with the oil. Marinate the salmon in this mix for 15 minutes, then brush on the salmon before grilling.
- Spicy Honey Lime Grilled Salmon: Make a glaze with 2 tablespoons honey, 1 tablespoon lime juice, ½ teaspoon chili flakes and ½ teaspoon garlic powder. Brush all over the salmon before grilling.
- Maple Soy Grilled Salmon: Mix 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon grated ginger and 1 clove minced garlic with the oil. Marinate the salmon in this mix for 15 minutes, then brush on the salmon before grilling.
Recipe Tips
- Use a thicker fillet with skin-on. The best salmon for grilling are fillets with the skin on one side. The skin protects the fish while cooking and naturally releases fat onto the grate making the fish easier to flip. Be sure to get a thicker fillet since it will hold up better to open flame. Also, try to get them all the same size so they cook at the same rate.
- Lightly oil the grill. Even though you have oil on the salmon, this extra step helps to ensure a clean flip.
- Try to flip the salmon in the same spot where it was previously cooking. That’s because the skin will have released some nice oil to prevent the top from sticking.
- Don’t overcook the salmon. Don’t wait until you see that white stuff oozing out of the salmon to flip it. That stuff is albumin, a protein from the muscles, and while a little is normal towards the end of cooking, too much means your fish is already overcooked.
- Use tongs and a spatula for extra security while flipping. Try steadying one end of the filet with a pair of long-handled tongs, while you wiggle the spatula underneath the fish.
- Use an instant-read thermometer to cook to the safe temperature. The safe temperature for salmon is 130°F, but it may still look pink in the center, which is why many people end up overcooking theirs. I find that 130°F-135°F will get you the best flavor and texture. At this temperature, the outside is crispy, while the inside is moist and flavorful.
Recipes to Pair with Grilled Salmon
- Healthy Mashed Sweet Potatoes
- Roasted Cabbage
- Baked Butternut Squash Fries
- Oven Roasted Cauliflower
- Melting Sweet Potatoes
- Garlic Roasted Potatoes
- Roasted Delicata Squash
- Lebanese Tabbouleh Salad
Comments
feelgoodfoodie.net with Yumna is like a cooking dream come true!
Iโm a loyal follower and I love what I learned from her regarding setting
up all your ingredients in small individual dishes before you start as well
as her recipes and cooking techniques. It makes cooking following the
BEST there is.
Mo from BC Canada
Wow, thank you so much! Glad you are finding all the tips and recipes useful and delicious! Thank you!!
It,t. The Best Love. It
Yay!!