Description
Learn how to grill salmon like a pro! This recipe offers two simple methods for juicy, tender salmon: directly over the hot grates or wrapped in foil for easy cleanup. Use center-cut, skin-on salmon fillets for the most uniform cooking and best flavor.
Ingredients
Scale
- 1 to 1 1/2 pounds salmon fillet, skin-on, center cut
- Kosher salt to taste
- Marinade of your choice (options include lemon-garlic, spicy lime-harissa, or fresh herb blends)
- Extra virgin olive oil for brushing grates or foil
Instructions
- Step: Cut the large salmon fillet into 4 equal pieces, season with kosher salt, and apply your preferred marinade. Let it rest in the refrigerator for 20 minutes.
- Step: For direct grilling, preheat your grill to 450°F and oil the grates thoroughly.
- Step: Place salmon flesh-side down on the grill grates and cook for 1-3 minutes until grill marks appear.
- Step: Carefully flip the salmon to the skin-side down, reduce heat to 350°F, and cover the grill for another 3-5 minutes until the fish is opaque.
- Step: For foil grilling, preheat the grill to 375-400°F. Brush a large piece of heavy-duty foil with olive oil and place the fish inside.
- Step: Add your chosen marinade, seal the foil into a tented pouch, and cut a few small holes in the top for steam to escape.
- Step: Grill the foil pouch for 14-19 minutes depending on the thickness of the fillet.
- Step: Allow the salmon to rest for 5 minutes before serving to ensure an internal temperature of 145°F.
Notes
Leftover salmon can be stored in an airtight container for up to 2 days and is best used in cold salads. Always use center-cut fillets for even cooking.
- Prep Time: PT5M
- Cook Time: PT8M
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 242 kcal
- Sugar: 0.5 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 94 mg