How to Grill Salmon (Skin-On or Skinless)
Learn How to Grill Salmon with or without skin using this simple and reliable process. Only 3 ingredients are needed for this tender, flaky salmon with the best flavor for easy weeknight dinners!
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
Calories: 272kcal | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 833mg | Vitamin A: 68IU | Calcium: 21mg | Iron: 1mg
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