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Grilled salmon on a plate over vegetables.
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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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: How to Grill Salmon
Servings: 4 servings
Calories: 273kcal
Author: Kasey Schwartz

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. 

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 220mg | Potassium: 836mg | Fiber: 0.04g | Sugar: 0.003g | Vitamin A: 69IU | Calcium: 21mg | Iron: 1mg