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.
- 1 – 1 ½ lbs. salmon fillet, 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 juice over salmon
Optional Lemon Dill Sauce
- 1/2 cup mayo
- 1/2 lemon juiced
- 2-3 tablespoons fresh chopped dill
- salt & pepper to taste
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.
Photos by Sasha at Eat Love Eats.
- 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.
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