This Simple Grilled Salmon guide shows you how to grill salmon quickly and easily with lemon, garlic, and a few simple herbs for a bright, satisfying summer meal.
Grilling salmon is a fast way to build smoky, caramelized flavor while keeping the fish moist. The reliable method is to sear the fillets briefly over direct high heat to develop a crust, then move them to indirect heat to finish cooking gently so the center stays tender and flaky.
I prefer a very simple seasoning for grilled salmon—olive oil, garlic, lemon, and a touch of salt and pepper—so the fish’s natural richness and the grill’s char can shine.
Pair this simple grilled salmon with easy sides like air fryer pineapple, roasted or grilled asparagus, a crisp green salad, or a scoop of quinoa for a complete and balanced meal.
More quick weeknight ideas: instant pot gnocchi soup, easy pretzel dogs, and grilled chicken pesto pasta.
Ingredients
You only need a few ingredients to make this grilled salmon. Gather the following:
- Salmon fillets (skin on)
- Extra virgin olive oil
- Salt
- Pepper
- Garlic (minced)
- Lemon
How to Cook Salmon on the Grill
Follow these steps for perfectly grilled salmon with photos to guide you.
Start by heating the grill. For a gas grill, preheat to high. For a charcoal grill, arrange coals to create a hot direct-heat zone and a cooler indirect zone.
When the grill is hot, clean the grates and lightly oil them to prevent sticking.
While the grill heats, brush each fillet with olive oil. Season with salt, pepper, and minced garlic, and squeeze fresh lemon over the top.
Place the salmon on the grill starting skin-side up (flesh down) and sear over direct high heat for 1–2 minutes to get grill marks and a bit of crust.
Flip the fillets using a wide spatula and move them to the cooler, indirect side of the grill. Finish cooking over medium indirect heat for about 5–7 minutes, depending on thickness.
Cook until the thickest part of the fillet reaches 145°F (63°C) or until the fish is opaque and flakes easily with a fork.
How to Cook Salmon on a Gas Grill
Gas grills are easy to control. For most models, turn the outer burners to medium or medium-low and turn off the inner burner(s) so you have an indirect zone to finish the fish after searing.
How to Cook Salmon on a Charcoal Grill
On a charcoal grill, push the coals to one side to create a hot direct-heat area for searing and a cooler indirect side to finish the salmon gently after you flip it.
Variations
Simple seasoning works beautifully, but try these variations to change the flavor profile:
- Lemon Salmon: Use lemon pepper and top with lemon slices after searing.
- Spicy Salmon: Add paprika and a pinch of cayenne with the pepper for heat and smokiness.
- Sesame Soy: Brush with equal parts brown sugar and soy sauce, and sprinkle sesame seeds just before the fish finishes.
Expert Tips
- Sear on direct heat only 1–2 minutes to avoid overcooking the exterior.
- Clean the grate once the grill is hot—this helps prevent sticking.
- Lightly oil the grates before placing the salmon on them.
- Use a long, thin fish spatula to flip and move fillets without breaking them.
FAQs
Salmon is done when the thickest part reaches 145°F (63°C). A thermometer gives an exact reading, but visually the fish will be opaque and will flake easily with a fork. Test from the thinner end toward the center.
Most fillets take about 8–10 minutes total, depending on thickness and grill temperature. Start with a quick sear, then finish over indirect heat until done.
Start skin-side up to sear the flesh for a minute or two, then flip and finish skin-side down over indirect heat so the skin helps keep the fish moist.
Cook salmon with the skin on. The skin helps retain moisture while cooking and usually slips off easily after the fish is cooked if you prefer to remove it before serving.
More Easy Dinner Recipes
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Meatball Stew
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Pulled Pork Tacos
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Chicken Meatloaf
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Italian Meatloaf
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Simple Grilled Salmon
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Equipment
- Grill
Ingredients
- 4 4 oz salmon fillets
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic minced
- ½ lemon
Instructions
- Prepare the grill. For gas, preheat to high. For charcoal, set up partial direct high heat.
- When the grill is hot, clean the grates and wipe lightly with oil to prevent sticking.
- Drizzle olive oil on each fillet and spread with a brush.
- Season with salt, pepper, and minced garlic. Squeeze lemon over each fillet.
- Start skin-side up (flesh down) and sear on direct high heat for 1–2 minutes.
- Flip the fish with a spatula and move to indirect medium heat for 5–7 minutes.
- Cook until the thickest part reaches 145°F and the fish is opaque and flakes easily with a fork.
Notes
Nutrition
Carbohydrates: 2 g |
Protein: 23 g |
Fat: 7 g