Grilled Salmon Fillet

Summer is upon us, and with summer comes grilling, and in my house, this means I must face my perennial challenge of preparing salmon fillets on the grill. This has resulted in raw fish, burnt fish, crumbly fish, red fish, blue fish, and a miserable cooking and eating experience.

Using a bit of science one can avoid a number of these pitfalls.

The key will be a hot grill and oiling the fish well. A hint of smoke can be nice, but a very light smoke, say apple, pecan, or old whiskey barrel oak.

Most of the cooking will occur skin side down, with one flip to add a bit for browning on the flesh side.

I usually serve this with a salad and maybe some grilled veggies; asparagus is a favorite. One can toss a wedge or two of lemon on the grill for the last bit of cooking for an additional burst of flavor, cook just long enough to get a fragrance and a bit of char.

Grilled Salmon Fillet

Simple Tips for the BEST salmon on the grill
Prep Time 20 mins
Cook Time 20 mins
Resting time 5 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 people
Calories 128 kcal


  • Grill
  • Smoker tube and pellets (optional)


  • 2 ea Salmon Fillets Skin on, 6-8 oz, pin boned
  • 2 tbsp Avocado Oil Or High heat oil
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper Fresh Ground
  • 1 ea lemon washed and wedged


  • Clean the grill grates
  • Bring the grill to 450F
  • Coat the fillets in oil, and season well
  • Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Until the fish lightens in color and is more firm to the touch.
  • Turn the salmon over, close the lid, and cook to 140°F or about 3-4 minutes.
  • Transfer to a plate to rest for 1-2 minutes


Some basic tips.
1.) Use skin-on salmon
2.) Use good quality salmon, (pacific, wild-caught is the preference here)
3.) Squeaky clean grill grates, oil them well with high heat oil
4.) Oil the fish as well
5.) Use a hot grill
6.) Cook the fish 90% on the skin side
7.) Flip ONCE, WHEN the fish releases from the grill.
8.) Rest the fish and let carryover complete the cooking.
9.) Keep the lid on while cooking.


Calories: 128kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 3489mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword Grill, Salmon
Tried this recipe?Let us know how it was!

  Filed under: American, Barbecue, Fish, Grilled

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