Follow these easy grilling tips for THE BEST, easy grilled salmon recipe that’s about to become your new favorite healthy summertime dinner.
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This recipe is brought to you by Weber Grills
There may not be another summertime recipe that hits our grill more often than this one, and that alone has made my husband the master of his domaine: cooking salmon on the grill.
My main man GDawg (aka my husband) has years of experience perfecting the recipe for grilling a simple, bare-bones salmon. Although to be honest, it isn’t as much a recipe as it is method. Either which way, this salmon truly is the best because it’s easy, fast, healthy and flavorful.
No matter what skill level of griller you claim to be, my man’s tips make it easy to take command of the charcoal and serve up a moist and silky salmon dinner that won’t turn chalky and overcooked or leave half your fillet stuck to the grill.
Here’s how he does it.
The Best Salmon for Grilling
This recipe for grilled salmon doesn’t call for fancy marinades or mercurial methods. All that’s needed is quality ingredients and a hot grill.
The main question is, which salmon is best?
I prefer wild-caught salmon because it has more flavor, but if you’re dealing with eaters who are mild fish fans, a quality farm-raised salmon will have a more mellow flavor. Like any protein, higher fat fish yields a more buttery bite. Salmon caught in the wild have to work harder than farm-raised, so they tend to be leaner and more fish-like in taste.
Ingredients for this Grilled Salmon
The only ingredients needed are:
- A nice filet of salmon, king, chinook, coho, or sockeye *IMPORTANT* Choose a salmon fillet with the skin ON. More on this later in the post…
- A quality oil (grape seed oil for its high smoke point, or an extra virgin olive oil are good options)
- Kosher salt
- Freshly ground black pepper.
How to Master the Charcoal Grill
Gas grills are popular for their convenience and ease in heat control, but a charcoal grill is where you’ll really find that smokey flavor and aroma that makes the neighbor’s noses twitch with envy, wishing they were invited over for dinner.
Setting the standard, Weber’s kettle BBQ grills have come a long way from the classic Weber. With a heavy duty steel cart, side table, and propane starter, our Weber Performer Premium Charcoal Grill also comes with a built in thermometer, LCD timer and a handy bin attached underneath the cart to keep charcoal within reach but out of the elements.
How to Grill Salmon (aka My Husband’s Secrets Revealed)
Choose your charcoal fuel. Because they burn at higher temperature and have none of the questionable fillers or binders, I like all-natural briquettes made form pure hardwoods but shaped in the familiar pillow shape. From hardwood to lump charcoal or briquettes, there are many types of charcoal available these days and each imparts a different flavor and ease in lighting—and lasting. Briquettes now come in a variety of flavors that emulate hard wood flavors like cherry or oak, hickory, mesquite, and more.
No lighter fluid required. Avoid using charcoal fluid and its chemical taste. Instead, top the briquettes with a charcoal chimney starter stuffed with a few wadded up pieces of newspaper at the bottom. Light the newspaper, then watch as the fire and heat rise, starting the briquettes naturally. Once the briquettes are lightly covered with white ash, use barbecue mitts to empty the chimney starter and distribute the briquette coals on the bottom rack of the kettle.
TIME TIP: Plan on about 20 minutes for the charcoal to be grill ready.
Make the Grill Hot for Grilled Salmon
Preheat the grill. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven. This takes about 10 minutes.
How long will charcoal briquettes last? Plan on a batch of 80 to 100 briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook.
MY HUSBAND’S TIP: Carefully place your hand 3-4 inches above the grill grates. When you can hold your hand in place for (3) one-one thousand counts, the grill is the right temperature to start grilling. Be very careful, you never want to touch a grate to see if it’s hot! Or, be like me and just look at the temperature gauge on the lid, looking for it to read 450°F.
The Best Grill Temperature for Grilled Salmon
Grill the salmon on a 450°-500° F hot grill. The number one way to ensure success when grilling fish is a smoking hot grill. Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish (or any other protein) won’t stick to the grates and will lift easily away once it’s done.
Oil the fish, not the grill. Contrary to popular belief, there’s no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to look—and taste—better. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.
What Side Do You Grill Salmon On First?
Grill the salmon first skin side down. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fish’s flesh as it cooks.
Keep a lid on it. Maintain a more consistent cooking temperature with the grill lid covering the fish as it cooks, creating the same environment as an oven.
Flip the Salmon Once On the Grill
Flip once, and you’re done. To ensure the the fish holds together and doesn’t fall apart or stick to the grill grates, grill the salmon skin-side down for 90% of the cooking time.
How Long to Cook Grilled Salmon
The fish will stick to the grates at first, but after about 6 to 8 minutes, the skin will crisp and release naturally, making it easy to flip and cook the other side for about 2-4 more minutes.
What Temperature Is Grilled Salmon Done?
How to tell when grilled salmon is done. Grilled fish is cooked when it is 145°F but remember about carry-over cooking, where food will continue to cook once you’ve pulled it from the grill or oven. To ensure your fish isn’t overcooked, transfer it from the grill when it is 125°-130°F, then let it rest for a few minutes before stripping away the skin and serving.
Sauces to Serve with Grilled Salmon
This simple salmon recipe is a delicious, blank canvas for sauces, toppings, and salsas to serve along with it, like:
- The Best Tartar Sauce
- Cucumber Dill Sauce
- Mango Fruit Salsa
- Dilly Creme Fraiche Sauce
- Easy 3-Minute Blender Hollandaise
- Easy Homemade Basil Pesto
- Tomato Avocado Salsa
- 5 Favorite Flavored Compound Butters
If you make this recipe, please let me know! Leave a 
star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Grilled Salmon
Ingredients
- 4 6-8 ounce skin-on salmon fillets , (about 1-inch thick)
- 2 tablespoons grape seed oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 lemon , cut into wedges
Instructions
- Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber dill sauce.
Nutrition
What to Serve with Grilled Salmon
- Herbaceous Mediterranean Chickpea Salad
- How to Make the Best Potato Salad
- Avocado and Tomato Salad
- Grilled Asparagus
- Easy Lemon Rice Recipe
- Grilled Corn Salad with Avocado and Tomato
- How to Make the Best Macaroni Salad
See more of my plethora of salmon recipes here.
Do you have a favorite grilling recipe, or a tip you’d like to add? Leave a comment in the section and share below.
This post is sponsored by Weber Grills. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
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Vanessa
Really pleased with how well this turned out. I did a short marinade in a teriyaki sauce before-hand. Added some chili crisp on top afterwards and served with rice and veggies.
Hayley
We’re so glad to hear you enjoyed this, Vanessa! We appreciate you giving it a try and leaving the 5 star rating! :)
Spud Fed
well the temperature was right on the grill getting hot your husband’s technique is absolutely perfect the only thing I’ve done different is have smoked paprika. that just pops it all off so I’ll give you a recipe four stars but I’ll give mine five not because I’m inpartial. love you you’re other recipes and subscribe to your website can’t wait to give them a try.
Hayley
Oooh yes, you can’t go wrong with smoked paprika! :) We’re glad this worked well for you!
Spud Fed
Hayley. Forgot to mention lime zest. For a great farmed fish. Idaho coho is 1st on the list for farmed salmon. I prefer a Oregon troll caught kingsalmon or Copper River red for wild commercial salmon.
Hayley
Oooh, yes, can’t go wrong with lime zest–yum!
Annie
Very good! Thank you!
Hayley
We’re so glad you enjoyed it, Annie!
Frank Spence
Small point: in the text you say “flip to the other side for just another 1-2 minutes of browning”., in the recipe you say “Turn the salmon over, close the lid, and cook … about 2-4 minutes for medium rare or longer to desired doneness.”
Hayley
Thanks, Frank! We have adjusted this (you want to follow the instructions in the recipe card). We hope you enjoy!
Jason
honestly this was the easiest recipe I’ve seen for salmon but it shouldn’t be slept on. it cooks it to a perfect point when done correctly. 10/10 am recommending to friends
Thanks Jason! Glad to hear it worked well for you.
Jeff
very good, very easy recipe to use
Excellent
Thanks for the stamp of approval Jeff!
Bobbi Berger
Can I cook the salmon on a grill pan on the stove or under the broiler ? It’s freezing where I live, so no outside cooking now.
Sure you can Bobbi. Broil salmon filets in the oven for 8-10 minutes and it should be done! Check out this Maple-Glazed Salmon for a topping idea.
Mike
Great recipe easy to prepare and my family loves it. Definitely making again
Hayley
Thanks Mike, we’re so glad you enjoyed it!
Gordon M Wagner
Delicious — perfect
Jim McMillin
gonna try this tonight!
Leroy Wanner
Awesome recipe! Almost didn’t try it because it seemed too simple. Had large fillets, so I cut the fillets into 3-4″ wide pieces for easier handling and grilled them on my pellet smoker at 450. Skin down for about 8 minutes, flipped them over for about a min and the skins came right off, then flipped them back again for another 30-60 seconds. Perfect! I had another recipe with maple syrup and spices that we tried side-by-side with this, but the whole family agreed that your recipe was the best!
Glad everyone enjoyed Leroy!
Claudia A Smith
Why would you take the skin off? Lots of flavor and nutrients in the skin!
Steve R
So glad I stumbled across this recipe. In the past, I think I probably overthought the seasoning of salmon. The salt and pepper was a great place to start. I just added a little Cajun seasoning and butter to melt over the filet while grilling and perfection. I cooked a little longer than your recipe, but my grill burned a little cooler. Definitely blog-worthy.
I’m glad you enjoyed Steve!
Ronald L
I grilled two salmon fillets, one a bit thicker than the other, according to this recipe with skin side down for 6 minutes on my Weber charcoal grill, then flipped and cooked 30 seconds more. Both came out great with a great charcoal flavor. As expected, the thicker fillet was a bit less cooked but more to my wife’s liking. All in all, starting skin side down and keeping the lid closed were good recommendations.
Rose
Easiest recipe and turned out delicious! Thanks for the details – very helpful.
I’m glad you enjoyed Rose!
bbqbrisket
Ambiguous cooking info. I heated a covered Charbroiler grill to 475. Put the salmon over the 3 second flame and recovered grill. After 4 minutes, I checked on it to find my salmon was on fire. Maybe it should be one or the other; over a flame uncovered or not over direct heat and covered.
John L
I’ve been grilling salmon for more than a decade and am lucky enough to live in Alaska where we can catch our own sockeye.
I bring that up because contrary to popular belief, starting skin side up on the grill consistently produces better results that skin side down, especially when grilling a whole fillet.
Starting skin up for 3-4 minutes over a super hot grill allows the flesh to firm up so when you flip it, it doesn’t fall apart. Flipping a whole fillet is pretty tricky though so do be aware.
I grill whole fillets because they are much less likely to overcook since there is less surface area than when they are cut into small pieces. The meat doesn’t dry out and you have more margin for error.
Just some thoughts! For an experienced salmon griller this is a good way to up your game. I wouldn’t recommend it for beginners though!
Thank you for the input John!
Rebecca
100% the best grilled salmon I’ve made yet. Many thanks!!!
Happy to hear Rebecca!
Phil C Cox
One more thing – start with a good piece of fish! No thin, previous frozen, farm raised swag!!! FRESH WILD CAUGHT
Spud Fed
I fished in Alaska and I am partial to Wild Sockeye and a good troll caught King off of Washington Oregon coast but do not count out Idaho farm raised not pen raised coho salmon.
Phil Cox
I changed the spices just a little (garlic & Killen’s Texas BBQ Rub) but the reccommendation of cooking the salmon hot & fast is spot on! A light sear on outside and super tender inside!
Glad you were able to change it to your liking Phil!
Tater
Barbecue on a good piece of salmon come on it’s better be Mesquite that wood be the only barbecue flavor that I would find acceptable on a nice piece of salmon
Spud Fed
Texans Kansas City North Carolinians want to put Barbecue on everything. not that I don’t like a great barbecue but on good salmon. might as well throw Barbecue on a piece of celery. Yum
Spud Fed
I fished in Alaska and I am partial to Wild Sockeye and a good troll caught King off of Washington Oregon coast but do not count out Idaho farm raised not pen raised coho salmon.
Dawn Tresch
I soooo look forward to Friday and your Friday Faves!! Thank you!
Ann
This is THE technique for salmon. Just did this on our gas grill using my favorite fish seasoning (Penzi’s Trinidad and smoked paprika with some sea salt). Melted in the mouth with crispy skin. Excellent!
Thank you Ann! I’m glad you enjoyed!
Eric
What can I say, you convinced me to leave the cedar plank on the shelf and try salmon directly on the grill. I was concerned I’d lose a bunch to the grate and end up with a mess.
It came out wonderfully!!
Salmon on the grill is still new to me, so I just used the basic salt, pepper and paprika trio for spices.
My wife liked it, my daughter LOVED it!!!
I’ll keep at it now.
Thanks for sharing the idea!
I’m glad you all enjoyed!
Sam
Worked great on a gas grill … and you get a good dose of protein!
Natasha
This method worked just as well on my cast iron grill – I wanted to cook indoors and can say, I am impressed with the easy results. Thanks for sharing this method, saving me from losing pieces of salmon to the grill! I will also share this method with friends, sharing is definitely caring!
So happy it worked for you Natasha!
Jax
With A Charcoal Grill I Always Grill fish Face down First it can not fall through the Grill like it can if you don’t. Face down 2 minutes turn 1/3 turn for 1 .5 minutes then turn over Skin side down close the vents 3 minutes or till done and skin is Crispy ….the Skin acts as a heat barrier to protect the Fish ……try it next time ….makes it easier to control the final appearance of the Fish also Thanks for you recipe here
Thanks for your input Jax.
Clint
I used avocado oil, it’s natural, healthy, and cold pressed. Grape seed oil is highly processed, industrialized oil, not so healthy!
Anyway, my salmon turned out great, thanks for the recipe!
I’m glad you liked it!
David Bishop
Tried this recipe and loved it, as did the wife. After a few times I tried adding just a small sprinkle of turbinado sugar to the fish before the oil, salt, and pepper. Actually very good, too.
Nick
First time I tried to grill salmon it came out absolutely great . Our guests loved it and asked how I made it . I told them no it was a long held family secrete. Laughed and showed them your web
Nick
Luis Velasquez
Thank you! I added a little garlic and lime wedges and the salmon came out perfect. Cooked it as per your instructions. It made our weekend. Peace!
Penny
Following your instructions, I cooked salmon for our dinner on my little Hamilton Beach electric grill (a George Forman-type)and it turned to be excellent – flavorful & juicy. Thank you.
I’m so glad you all enjoyed it Penny, and thanks for the tip for cooking it inside on the indoor grill.
Trudy Bruce
Iam not saying anything about what you said I would just like to know.what if you use a gass grill will it come out the same
JC
Thanks, I only have gas grill and glad it will work, will try it tonight!
Penny
Your recipe is indeed the best method for grilling salmon. I used my little handy-dandy Hamilton Beach electric grill (it’s like a George Forman grill but has removable grill plates for easy cleanup), and my expensive pieces of salmon came out oh-so-tasty and moist.
I wish I’d thought to do a search for salmon-cooking methods sooner to spare my husband and me from our earlier overcooked-fish meals.
Ambee
Looking forward to grilling tonight.
Thanks for the advice
Kathy
YAS!! Perfect! Thank you. My new way to prep salmon.
Scott Vanden-Heuvel
Maybe you should have just not replied at all. All of these people are saying how much they loved the recipe and then you come on here with an assumption and leave her 1 star. How rude!
George
Tried it out tonight. Yummy!!! Thanks for posting the recipe.
Mich L
I have always been eating over cooked salmon- even at the best restaurants. I am so glad I found this recipe! simple and beautiful. You really don’t need to obscure the flavor of a good piece of fish with marinades and other goo.
Shruti Gupta
hi can we grill salmon fish in the oven ? IM A NEWBIE IN GRILLING FISH. PLZ HELP .i brought frozen salmon fish but not able to grill it proeperly it leaves white residue and is dry to eat .last two fillets vaccumed in individual bags even tasted different .
Ashley @ Foodie Crush
Hi Shruti, you can definitely cook salmon in the oven but this is a recipe for the grill.
Clint
You can’t grill salmon in an oven, you could bake it in an oven! Big difference!
The white residue you are seeing is the Omega-3 Oil in the fish, perfectly good for you, so don’t let the white residue scare you, there’s nothing to be scared about!
Barbara Worth
5*
I made this last night on my gas barbecue. I followed the directions and it turned out perfect! I’m not a huge fish fan. I don’t like dried out salmon, but I also don’t want raw salmon. So, I am always tentative about cooking any type of fish including salmon. I followed the directions and it was moist and delicious:)
Ashley @ Foodie Crush
Thanks so much for sharing! I am very glad this was a big hit for you, Barbara!
Stephanie Nicholson
Thank you for this recipe. I followed your instructions and the salmon was absolutely perfect. This was my first time grilling salmon and your instructions were very easy to follow and they turned out excellent just as the recipe States. Thank you for sharing this
Ashley @ Foodie Crush
I am so glad it was a hit! Thanks Stephanie!
Sharon Rausch
I can hear good sound thank you so much for sharing nice post.
Sabrina
great reminder of a long forgotten favorite, thank you!
Pam
Just found your site via Pinterest. Definitely considering this grill now and making this. lol!! Thanks for the recipes! The clam recipes look amazing too.
James Goacher
Not Deputy Dawg then? You didn’t mention that holding ones hand above the grill for 2 secs and blisters start to form indicate that the grill is too hot.
I was glad to see portions of fish (I take it that was for four people) are similar to the ones I can get from my Super Market, but I can manage two of those.
I agree about the lighting technique. I had a neighbour who party BBQed quite often and the stink from the lighting fluid was awful. I is common around here. I have a chimney but I don’t Grill often but I will for this but a little later in the year. We are bound to have a nice day now and then :-).
Many Thanks
Ashley @ Foodie Crush
Thanks James!