Learn how to grill salmon with confidence, and enjoy flaky and flavorful salmon with beautiful cross-hatched grill marks and crispy skin!

Grilled salmon, with steamed vegetables, served on a white oval plate.

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How to Grill Salmon Like a Pro

Learning how to grill salmon is a total game-changer for cooking flaky and moist salmon fillets! Don’t get me wrong, I still love air fryer salmon and classic oven-baked salmon. However, I can’t resist the stunning cross-hatched grill marks and bold flavor of juicy salmon on the grill! Plus, it’s the perfect way to impress your dinner guests, too!

Finish the salmon fillets off in the oven with the skin-side up to ensure an irresistible crispy texture. Despite what you may have thought, learning how to grill salmon is just as easy as any other cooking method.

Enjoy your grilled salmon alongside your favorite sauce, vegetables, side salad, or garlic bread. You’ll have a quick, healthy meal the whole family will love!

Ingredients for Grilled Salmon

To print: see recipe card below

A piece of grilled salmon sitting on a bed of Caesar salad, served in a white shallow bowl.

4 (6-ounce) salmon fillets – These fillets should ideally be about 1 inch thick with the skin on. You can use Chinook salmon (also known as king salmon), Coho salmon, or Sockeye salmon. Look for center-cut salmon, which is thicker and more uniform than other cuts. As a result, it cooks more evenly.
1 tablespoon oil – Use a high-quality oil with a high smoke point such as extra virgin olive oil or grape seed oil.
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 garlic powder – This is optional but highly recommended.
Sauce – Serve your grilled salmon with a delicious butter-lemon sauce, Dill Sauce, or white wine sauce. This is completely optional but makes the fish oh-so-tasty.
Lemon wedges – To serve on the side.

Variations

Add different spices and seasonings to your salmon, such as Cajun seasoning, cayenne pepper, or lemon pepper seasoning.
You can easily oven-bake or air-fry your salmon fillets if you don’t want to grill them.
Use wild-caught salmon if you enjoy a stronger fish flavor or quality farm-raised salmon for a more mellow taste.
I prefer skin-on salmon for added crispy texture, but you can also grill skinless salmon fillets.
You can use an indoor grill or a grill pan with ridges to grill your salmon. When using an indoor grill, I recommend transferring the salmon to a cast-iron skillet to cook in the oven for the last few minutes. Cook the fish skin side up to ensure a crispy texture.

Directions for How to Grill Salmon (2 Ways)

Cutting Board

Knife Set

Digital Meat Thermometer

Indoor Grill

Before you begin either method, pat the filets dry with a clean paper towel. Then, lightly brush the filets with oil and your choice of seasonings. For even more flavor, allow the salmon to marinate in the fridge for up to 20 minutes!

Directly on the Grill

Prepare the grill: Heat an outdoor gas grill or charcoal grill to high heat. Close the lid to allow the grill to heat quickly and completely. Then, grease the grates well to prevent the fish from sticking to the grill.
Grill: Place the salmon skin side down directly on the hot grill. Close the grill lid, and cook for one to three minutes.
Flip: Slide a spatula under the filets, and flip the salmon. Each piece should have grill marks and be slightly opaque. Reduce the heat, and continue to cook for three to five minutes or until pink.
Rest: Remove the fish from the grill, and let it rest for five minutes. It will continue to cook, reaching an internal temperature of 145 degrees Fahrenheit.

In a Foil Packet

Preheat: Heat the grill to medium-high heat.
Prepare the salmon: Spread aluminum foil over a baking sheet, and brush it liberally with oil. Place the seasoned salmon in the center, and brush any marinade on top. Wrap the foil around the salmon, covering it completely and leaving a bit of space between the fish and the foil.
Grill the salmon: Poke a few holes in the top of the foil to vent any steam. Then, place the foil packet on the hot grill, close the lid, and cook for 12 to 19 minutes, depending on the thickness of the fillets.
Rest: Remove the foil packet from the grill, and let the salmon rest for five minutes, reaching an internal temperature of 145 degrees Fahrenheit.

Serving Suggestions

I like to serve grilled salmon with a zesty lemon sauce, white wine sauce, hollandaise sauce, or a basil pesto. Sprinkle some freshly chopped herbs over the grilled salmon, and enjoy with lemon wedges.

Pair this soft and flaky salmon with your favorite vegetables for a nutritious meal. Some of my favorites include roasted asparagus, roasted Brussels sprouts, and roasted broccoli. A simple summer salad and soft homemade dinner rolls are also welcome additions!

Two pieces of grilled salmon, sitting on a bed of blanched green beans served on a white round plate.

No grill? No problem!

Learn how to grill salmon on a grill pan instead.

Prepare: Place the salmon on the counter, and allow it to come to room temperature for about 20 minutes before grilling. Preheat the oven to 450 degrees Fahrenheit, and preheat a large cast-iron grill pan over low heat for about one minute.
Season: Gently pat dry both sides of the salmon with a clean paper towel. Lightly brush the salmon fillets with oil and your choice of seasonings.
Arrange: Increase the heat of the grill pan to medium-high. Place the salmon in the heated grill pan, skin-side up. Position the fillets so that they rest at an angle across the grill pan ridges.
Grill: Cook the fillets for about three minutes. Use a spatula to reposition the fillets (still skin-side up) at a 45-degree angle. This will create those distinctive cross-hatched grill marks on the salmon fillets! Continue to cook for another two minutes.
Cook in the oven: Turn the salmon fillets over in the grill pan, and place the pan in the oven for five minutes. This will ensure that the skin gets nice and crispy in the oven and the skin easily flakes with a fork.
Rest and serve: Remove the salmon from the heated pan, and allow it to rest for a few minutes. Serve with lemon wedges and your favorite sauce.

How to Store + Reheat Grilled Salmon

Store leftover grilled salmon in an airtight container in the fridge for three to four days.
Freeze leftover filets in an airtight container for up to three months. Thaw in the fridge overnight when you’re ready to eat.
Reheat it in the microwave or the oven until just warmed through. Be careful not to overcook the fish, or it will become dry and rubbery!

Quick Tips

Adjust the cooking times depending on the size and thickness of your salmon and how you like it. A general rule of thumb is to allow six to eight minutes for every inch of fish.
Look for salmon fillets that are roughly the same size so they cook evenly at the same rate.
Remove as much moisture from the fresh salmon fillets before grilling them as this will ensure a crispy texture. Allow frozen salmon fillets to completely thaw, and pat them dry before cooking them.
Cooked salmon will be pale pink, firm to the touch, and will easily flake when touched with a fork. If you still aren’t sure, check that the internal temperature of the salmon is at least 125 degrees Fahrenheit.

Grilled salmon on a plate over vegetables.

How to Grill Salmon (2 Ways)

Learn how to grill salmon with confidence, and enjoy flaky and flavorful salmon with beautiful cross-hatched grill marks and crispy skin!

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Course: Main Course

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 5

Cook Time: 10

Total Time: 15

Equipment

1 grill

Ingredients

▢ 4 (6 ounce) salmon fillets
▢ 1 Tablespoon extra virgin olive oil
▢ 1/4 teaspoon kosher salt
▢ 1/4 teaspoon ground black pepper
▢ 1/4 garlic powder

Instructions

Directly on the Grill:

Pat the filets fry with a clean paper towel. Lightly brush the filets with oil and your choice of seasonings.
4 (6 ounce) salmon fillets, 1 Tablespoon extra virgin olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 garlic powder
Heat an outdoor gas grill or charcoal grill to high heat. Close the lid to allow the grill to heat quickly and completely. Then, grease the grates well to prevent the fish from sticking to the grill.
Place the salmon skin side down directly on the hot grill. Close the grill lid, and cook for one to three minutes.
Slide a spatula under the filets, and flip the salmon. Each piece should have grill marks and be slightly opaque. Reduce the heat, and continue to cook for three to five minutes or until pink.
Remove the fish from the grill, and let it rest for five minutes. It will continue to cook, reaching an internal temperature of 145 degrees Fahrenheit.

In a Foil Packet:

Pat the filets fry with a clean paper towel. Lightly brush the filets with oil and your choice of seasonings.
Heat the grill to medium-high heat.
Spread aluminum foil over a baking sheet, and brush it liberally with oil. Place the seasoned salmon in the center, and brush any marinade on top. Wrap the foil around the salmon, covering it completely and leaving a bit of space between the fish and the foil.
Poke a few holes in the top of the foil to vent any steam. Then, place the foil packet on the hot grill, close the lid, and cook for 12 to 19 minutes, depending on the thickness of the fillets.
Remove the foil packet from the grill, and let the salmon rest for five minutes, reaching an internal temperature of 145 degrees Fahrenheit.

Notes

Easily halve or double this recipe to suit your needs. It will not affect the cooking times or directions.
Rather cook the fillets in batches than overcrowd the grill pan. The salmon fillets must not touch each other while cooking or they will steam.
For even more flavor, marinate the salmon in your favorite sauce for 20 minutes before grilling.