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
Servings: 4 servings
- 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