Grilled Salmon

You guys are going to LOVE this Grilled Salmon recipe! It’s seriously the best! I’ve been using this seasoning blend and cooking salmon this way for years and it’s just a foolproof, all around delicious recipe for grilling salmon. 

Salmon has to be my family’s favorite variety of seafood and we enjoy it often. Whether blackened salmon, salmon tacos or smoked salmon with bagels for brunch, you can almost always find some variety of it in my house. We love this grilled salmon dish served with lemon dill sauce. It’s fresh, easy and absolutely delicious.

Ingredients needed

Aside from the skin-on salmon fillets, you’ll need just a handful of simple spices to make this recipe. Salmon already has plenty of flavor and heart-healthy fats on its own. Its natural oils also act to intensify any seasonings you add. So, I like to keep it simple with my spices. This rub highlights the seafood without adding much fat and gives the fish such great flavor. Plus, this blend uses spice rack staples that you probably already have on hand. Serve with a garnish of fresh herbs and my easy lemon dill sauce for even more deliciousness!

• Kosher salt & black pepper. A must for really bringing out the delicious flavors in most any recipe.
• Oregano. Adds a savory richness to the seasoning mix.
• Garlic powder. A staple in most pantries, feel free to add as much or as little garlic powder as you wish. You can also sub this with garlic salt and then use less regular salt.
• Paprika. Use regular or smoked. I really like the deep, smoky aroma and flavor that the smoked paprika brings to the salmon.
• Cayenne pepper. Use a dash of red pepper if you like your fish a bit on the spicy side. You can also add red pepper flakes for a kick of heat.

How to make this recipe

This entire dish can go from fridge to table in under 20 minutes and it’s truly SO super tasty. Here’s the simple method:

1. Prep the grill. Making sure the grill grates are clean and coated with oil is an important task. This will help create a nonstick surface for the salmon. You’ll also want to preheat the grill to between 450ºF and 500ºF.
2. Make the spice rub. Mix seasonings together in a small bowl or shake them up in a zip-top baggie.
3. Season the salmon. Brush extra virgin olive oil or avocado oil over both sides of the fillets. Rub seasoning mix evenly over the flesh side of the filet. Squeeze lemon juice from one whole lemon over the top.
4. Grill. Place the salmon skin-side up and flesh side down over direct high heat with the grill lid closed for about 4-6 minutes or until it can easily be lifted off the grates. Flip the fillets and cook another 3-5 minutes or until fully cooked.

How to know when salmon is fully cooked

There are a few things to look for when testing to see that your fillets are fully cooked. You definitely want to avoid overcooking salmon because it will become dry and not very enjoyable to eat.

When fully cooked:

• The salmon will easily lift away from the skin with a flat spatula or fork.
• Fish will flake easily with a fork in the thickest part of the fillet.
• The inside color will change from red to pink, but may still look a little translucent.
• To ensure it is fully cooked, use an instant-read thermometer to measure the thickest part of the fish. Depending on the desired doneness, target 125ºF for medium-rare, 140ºF for medium.

Expert tips

• Use a zip-top sandwich bag to mix your spices. You can shake it to combine the spices and throw away the bag when you’re done. No extra bowl and spoon to wash!
• Make sure your salmon fillets are all about the same size, so they cook evenly.
• Remove excess moisture from the surface of the fillets with paper towels. If the salmon is not dry when it is placed on the grill, it will take more time to evaporate the water instead of instantly charring.
• Don’t move the fish after adding it to the hot grill grates. A nice crispy crust will form, creating the dark char, and that is when the fish will naturally release from the grates. Plus, you want to see those awesome grill marks.
• Leave the skin on while it cooks. Once cooked, the skin is very easy to remove with a fork.

Frequently asked questions

Serving Suggestions

Grilled salmon pairs well with a variety of side dishes. My favorite way to serve it is over rice or quinoa with roasted broccoli and a drizzle of lemon dill sauce. You can also serve it over fresh greens. It would be a wonderful protein added to my favorite Italian salad. We also love to pair it with pasta dishes, like this lemon pasta. Other tasty sides that work well with this entree are: Cauliflower Au Gratin, Greek Pasta Salad, Greek Chickpea Salad, Potato Salad, Cheesy Potato Casserole, Roasted Red Potatoes and Green Bean Salad.

Storage and reheating 

• Storing leftovers. Grilled salmon is best enjoyed immediately, but you can store leftovers in the refrigerator for up to 1 day. If I have leftovers, I like to enjoy it cold, flaked over a fresh green salad. Try it over my Spinach Strawberry Salad, instead of the chicken!
• Reheating. The best way to reheat the salmon without it becoming too dry is to reheat it in a skillet on the stovetop over medium-low heat until just warmed through.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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Grilled Salmon

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

This grilled salmon recipe is easy, healthy and SO delicious! Fresh wild-caught salmon is coated in a flavorful seasoning blend, then grilled to golden perfection. It's a seafood meal that includes just a few simple ingredients and cooks up in just about 10 minutes.

Author: Kim

Ingredients

• 1 – 1 ½ pounds skin-on salmon fillets, cut into 4 pieces
• 1-2 tablespoon(s) olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/8-1/4 teaspoon cayenne pepper , optional
• 1 lemon, to squeeze over salmon

Optional Lemon Dill Sauce

• 1/2 cup mayo
• 1/2 lemon juiced
• 2-3 tablespoons fresh chopped dill
• salt & pepper to taste

Instructions 

• Prepare the grill by brushing the cooking grates to clean and coat with oil or spray with nonstick cooking spray, close the lid and preheat to 450°F-500°F. A grill pan also works really well. If using a grill pan, preheat to high heat.
• Mix seasonings together in a small bowl.
• Dry salmon well using paper towels. Generously brush olive oil on both sides of the salmon fillets. Rub seasoning mix evenly over the flesh side of the salmon. Squeeze 1 whole lemon over the top of the salmon.
• Grill the salmon flesh side down over direct high heat with the lid closed, for about 4-6 minutes or until or until salmon can easily be lifted off the grates. Use a spatula to flip the salmon and cook another 3-5 minutes. To ensure salmon is fully cooked, use an instant-read thermometer to measure the thickest part of the salmon. Depending on the desired doneness, target 125ºF for medium-rare, 140ºF for medium.
• Remove grilled salmon using a spatula and place on a clean plate and serve with lemon wedges.
• While salmon is cooking or up to a day ahead of time, stir together ingredients for dill sauce in a small bowl. Cover and refrigerate until serving.

Notes

• Storing leftovers. Grilled salmon is best enjoyed immediately, but you can store leftovers in the refrigerator for up to 1 day. If I have leftovers, I like to enjoy it cold, flaked over a fresh green salad. Try it over my Spinach Strawberry Salad, instead of the chicken!
• Reheating. The best way to reheat the salmon without it becoming too dry is to reheat it in a skillet on the stovetop over medium-low heat until just warmed through.

 

Photos by Sasha at Eat Love Eats

Author: Kim

Course: Main Course

Cuisine: American

Serving: 1salmon fillet with 2 tablespoons sauce, Calories: 350kcal, Carbohydrates: 2g, Protein: 22g, Fat: 28g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 807mg, Potassium: 541mg, Fiber: 1g, Sugar: 1g, Vitamin A: 307IU, Calcium: 21mg, Iron: 1mg

Did you make this recipe?

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