Quick Look at the Best Grilled Salmon
- Ready In: 20 minutes!
- Serves: 4 (or as many as you want to make)
- Difficulty Level: easy, beginner, even if you have never grilled salmon before.
- Main Ingredients: salmon fillets, oil, salt and pepper – that’s it!
- Dietary Info: Whole30, Paleo, Dairy-Free and Gluten-Free
- Equipment: outdoor grill and meat thermometer
- Best For: busy weeknight dinners, add to rice bowls, wraps, or salads (like our grilled salmon salad)!
Share and summarize this recipe:
Why This Grill Method Works Every Time!
- No Guessing – know when to flip and when it is done cooking!
- Avoid Sticking – pro tips on the perfect salmon grilling technique.
- An easy method that works for skin-on salmon or skinless salmon.
- Versatile – options to keep it simple or add even more flavor with our simple salmon seasoning!
- Super fast – dinner on the table in 20 minutes!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Salmon Fillets – feel free to use frozen salmon, but make sure they are fully thawed before cooking. Skin-on salmon or skinless salmon can be used with this easy process.
- Olive Oil – substitute avocado oil to make it Whole30/Paleo compliant.
- Salt and Pepper – a super simple seasoning that is the perfect compliment to the fresh salmon flavor.
How To Grill Salmon
Step 1 – Brush olive oil on the salmon flesh.
Step 2 – Season salmon with salt and pepper.
Add Even More Flavor
Feel free to keep the seasoning simple with salt and pepper, but you can also amp up the flavor with other options like a quick salmon marinade or simple salmon seasoning!
Step 3 – Preheat grill and place salmon on the hot, greased grates with the skin-side down.
Step 4 – Insert a thin, metal spatula between the salmon and skin to lift the salmon.
How Long To Grill Salmon?
Grill salmon approximately 4-6 minutes per 1-inch thickness (thickness measured by the thickest part of the salmon) over direct heat (direct heat = directly over the flame). Remove from the heat when the internal temperature at the thickest part reaches 135-140°F, then let rest for 5-10 minutes, where the internal temperature will rise to 145°F (official USDA safe minimum internal temperature for salmon).
Grilled Salmon Timing Chart
| Thickness | Approximate Time |
| 1/2 inch | 6-8 minutes |
| 3/4 inch | 8-10 minutes |
| 1 inch | 9-11 minutes |
| 1 1/2 inches | 12-15 minutes |
Step 5 – Flip each salmon filet over to another spot on the grill to cook until the internal temperature reaches 135°F.
Step 6 – Remove from heat and serve. Option to squeeze a lemon wedge over the top for a light, fresh flavor.
Erin’s Testing Tips: What We Learned
Preheat the grill to a HIGH heat of 450-500°F! If you put the salmon on too soon, it is more likely to stick.
Do the prep work! Make sure the salmon is fully thawed, dried with a paper towel, and brushed with oil. This will also help prevent sticking and result in a perfect sear!
Don’t flip too quickly! Wait about 4 minutes before flipping over the salmon fillets.
Watch the Internal Temp: Use that digital thermometer to keep track of the internal temp and do not overcook.
Flakiness: You can also tell salmon is cooked if, at it’s thickest part, it is opaque and flakes easily!
Best Ways To Serve Grilled Salmon
There are a variety of different ways to serve this light and quick cooking dinner. Here are a few favorites:
- Solo – enjoy all on its own with some easy side dishes, like easy grilled asparagus and grilled sweet potato slices.
- Rice Bowls – serve over a summer salmon rice bowl or salmon rice bowl with soy ginger sauce.
- Salads – perfect for adding to adding summer salad, like our salmon crispy rice salad or salmon caesar salad!
Grilled Salmon FAQs
If your salmon has the skin on it when you buy it, leave it on when it goes on the grill. It is easier to remove during the grilling process because the heat will help the salmon flesh release the skin.
Yes, after about 4 minutes the salmon can be flipped once when it naturally releases from the salmon skin.
Remove around 135-140°F to account for carryover cooking that happens while the salmon rests for 5-10 minutes. It will result at a final temperature of 145°F.
Pat the salmon fillets with paper towel, brush on the oil, cook on clean, hot grill grates, and don’t flip too early.
Yes, fully cooked salmon can be stored in an airtight container in the fridge for up to 3-4 days. Perfect for meal prep!
Other Ways To Cook Salmon For Dinner You Might Like
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Equipment
Ingredients
- 4 salmon fillets, 6-8oz each (1 inch thick at it's thickest point)
- extra virgin olive oil, sub avocado oil
- kosher salt & ground black pepper
Instructions
- Prep Grill: Preheat grill to High Heat (450-500℉). Ensure the grill grates are cleaned and lightly greased with oil.
- Prep Salmon: Pat 4 salmon fillets dry with a clean paper towel. Brush on extra virgin olive oil, so the meat is lightly covered (no need to oil the skin, if it has skin). Season with kosher salt & ground black pepper.
- Grill Salmon With Skin: Place salmon skin-side down over direct heat and close the lid of the grill. Lower the heat slightly to keep the grill around 375℉. Let cook for about 4 minutes (keep lid down). Open the grill lid and insert a metal spatula between the salmon flesh and the skin. The skin should stick to the grates and can be discarded. Flip salmon over on to a different greased spot on the grill (still over direct heat) and close the lid. If the skin doesn't separate from the meat, simply flip the salmon over and the skin can be removed after grilling. Let cook for 5-6 minutes more or until it reaches an internal temperature of 135-140℉ (use a meat thermometer) or until the meat flakes easily.
- Grill Salmon Without Skin: Place salmon fillets over direct heat and close the grill. Lower the heat slightly to keep the grill around 375℉. Let cook for about 4 minutes (with lid closed). Flip salmon, placing on a different greased spot on the grill while still over direct heat (this helps prevent sticking). Let cook for 5-6 minutes longer or until it reaches an internal temperature of 135-140℉ at it's thickest point (using a meat thermometer) or until the meat flakes easily.
- Serve: Once fully cooked, remove from the grill, let it rest for 5-10 minutes and enjoy!
Notes
- Clean + Greased Grates: make sure the grill is clean and the grates are greased/oiled. If the salmon sticks, it’s most likely because the grates aren’t greased (or because you didn’t cook the salmon long enough before flipping).
- How Long to Cook: A general rule of thumb is to grill salmon at 375°F for approximately 3-4 minutes per half-inch, flipping halfway, OR until the internal temp (at thickest part) is 135-140°F.
- Oil After Cooking: Sometimes I like to lightly brush the salmon with a little avocado oil AFTER grilling to keep it from being too dry.
- Whole30/Paleo: substitute avocado oil for olive oil to be Whole30/Paleo compliant.
Nutrition
Original post published on 6/13/2020. Retested and new photos added on 8/4/2026.
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Sara says
It blows my mind how such a simple recipe produces the most foolproof, gangster salmon. My anti-fish husband now gets to pat himself on the back for “his” grilling skills now that we have this go-to recipe for perfection. Lol. Thank you!
Bridget Montag says
Thanks so much Sara! So glad to hear that you and your husband are enjoying it!
Neal says
In your Notes section, I’m assuming you meant to say that NOT greasing your grates will lead to stuck salmon.
“Clean + Greased Grates: make sure your grill is clean and the grates are greased/oiled. If your salmon sticks its most likely because your grates are greased (or because you didn’t cook the salmon long enough before flipping).”
Thanks for your recipes!
Erin says
Thanks, Neal, for catching that little typo! Will make a fix quick – glad you are enjoying the recipes!