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Plate of 4 salmon fillets grilled served with lemon wedges
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5 from 302 votes

How to Grill Salmon (Skin-on)

Learn how to grill salmon with skin on using this step-by-step tutorial. Grilling salmon this method creates moist fillets that won't stick!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 304kcal
Author Yumna Jawad


  • 4 6-8 ounces salmon fillets about 1-inch thick, with skin on
  • 2 tablespoons oil canola, vegetable, grapeseed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Lemon wedges for serving


  • 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.


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.
Photo Credit: Erin Jensen


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