Grilled Salmon

Easy grilled salmon recipe prepared on a sizzling hot barbecue. Learn the essential tips for nailing beautiful char marks without it falling apart!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 247kcal
Author: Jessica Gavin


  • 1 ½ pound salmon fillet
  • olive oil as needed for brushing
  • kosher salt as needed for seasoning
  • black pepper as needed for seasoning
  • 4 lemon wedges


  • Cut salmon into 4 equal portions, about 2 ½ to 3-inches wide.
  • Wrap each salmon fillet in paper towels, place on a plate and allow to chill for 15 to 20 minutes to remove excess moisture.
  • Brush each side of the salmon fillets with olive oil.
  • Season each side of the salmon with salt and pepper.
  • Preheat grill over high heat, 450 to 500ºF (232 to 260ºC).
  • Clean the grill grates. Carefully grease the cooking grates with the oil using a folded paper towel until shiny and glossy, about 5 to 10 times.
  • Place the salmon in a diagonal to the grill grates flesh side down. If the skin is already removed, that side should be facing up.
  • Gently press the salmon on the grill for maximum contact.
  • Cover and cook until the salmon can be easily lifted off the grill, about 4 to 5 minutes. Check at 4 minutes, then every 30 seconds until the fish no longer sticks. Use a spatula if needed to gently release the flesh from the grates.
  • Carefully flip the salmon and cook until medium-rare (125ºF) to medium (140ºF) doneness, about 3 to 5 more minutes depending on the thickness of the fish.
  • Transfer grilled salmon to a clean platter and serve with lemon wedges.


Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 858mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg
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