Ingredients & Substitutions
Here I explain the best ingredients for cooking salmon on the grill, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Salmon – You can grill any variety (sockeye, Coho, King, etc.), but I recommend skin-on salmon if you can get it. Not only does it add extra flavor — even if you choose not to eat the skin — but it helps keep the fish intact on the grill. If you have a whole fillet, cut it crosswise into individual ones (5-6 ounces each), so that it’s manageable to flip. You can learn more about selecting salmon in my baked salmon post. Oil – Since the grill is very hot, it’s important the oil that you use can stand up to the heat. I usually use olive oil, but avocado oil also works well. Lemon Juice – The acid helps to tenderize the salmon, plus the tang of citrus pairs very well with fish. I love using fresh lemon juice when I have time, but bottled works for convenience. Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup, which is naturally sweetened and tastes just like real maple syrup. But you can use regular too if that works for you, or substitute honey. Fresh Herbs – I like summery dill and parsley for my grilled salmon, though you could use other herbs. Dark green leaves will have the most flavor. You can use dried herbs in a pinch (1/3 the amount of fresh), but fresh tastes a lot better here. Garlic – Use fresh minced garlic, or 1/2 teaspoon of jarred garlic for a time-saving shortcut. Sea Salt & Black Pepper
How To Grill Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. If you don’t have time to marinate, my go-to grilled salmon seasoning is a quick brushing of olive oil and lemon juice, followed by a sprinkle of garlic powder, salt, and pepper. Easy, peasy!
How Long To Grill Salmon?
Salmon grill time will vary depending on the size and thickness of your fillets, but my rule of thumb is 6-8 minutes skin side down, followed by 2-5 minutes skin side up. A common recommendation for fish is that it’s done when it flakes easily with a fork, but I don’t love this method because it’s easy to overcook it this way. For moist and flaky grilled salmon, use an instant read thermometer and aim for an internal temperature of 135-140 degrees F. I check every couple minutes after flipping. Use my handy temp chart to grill salmon the way you like it: Let the salmon rest for 5 minutes before serving. The internal temperature will rise 3-5 more degrees while resting.
Storage & Meal Prep
Store: Keep leftover grilled salmon in an airtight container in the refrigerator for up to 3-5 days. Meal Prep: I don’t recommend marinating fish in advance, but I do often whisk together the marinade a couple days before and keep it in the fridge. You can also grill salmon ahead and portion it into lunch containers (I often cook up some frozen cauliflower rice and grilled broccoli, or meal prep my salmon bowls). Reheat: Pop your salmon on the grill again over indirect heat, or use your oven or stovetop for a short time. It tastes great chilled or at room temperature too, so I like to repurpose leftovers for a salmon salad or swap the tuna in my Hawaiian poke bowl. Freeze: Keep the salmon in a zip lock bag or airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
Serving Ideas
My grilled salmon recipe pairs perfectly with all your favorite summer sides! Here are some ideas:
Marinate for only 30 minutes. Longer than that, and the fillets can start to get mushy, so I stick to the sweet spot of half an hour. Coat the salmon with oil, not the grill. It may be intuitive to coat your grill grates with oil, but it’s actually not necessary and much more effective to have your fish covered in oil instead. My easy marinade in this grilled salmon recipe has plenty of oil and is perfect for this purpose, but if you’re not marinating, be sure to coat your fish generously in oil before grilling. Preheat the grill well. That way, the salmon sears right away, and helps prevent sticking. Plus, I love those grill marks! Don’t move the fish around while grilling. It messes with the sear, and can lead to sticking and uneven cooking, since the heat keeps changing. Grill skin side down first, and for most of the time. The skin protects the more delicate flesh from the high heat, crisps up better with direct heat, and is much easier to flip without sticking. I wait for it to be 70-80% done before flipping. Keep the grill lid on, except to flip. This creates an even source of heat (think oven effect), so that your salmon can cook evenly. Use the right tools. Because fish can be fragile, I use a fish spatula like this to flip. It’s thin enough that it can slide underneath without tearing the fish, and large enough to hold your entire grilled salmon fillet on it. If the fish doesn’t want to slide on, I use my tongs to push it on gently. Don’t want to deal with flipping? Make my salmon foil packets instead. You can grill or bake them. You can also try my salmon burger recipe, which is easier to flip.
Vegetables – While I already have my grill going, I tend to make grilled asparagus (pictured in the photos above), grilled zucchini, or grilled broccoli. Salads – Try one of my fresh summer salad recipes, like Caprese salad, Greek salad, or creamy cucumber salad. And if you love salmon and asparagus together like I do, don’t miss my fresh asparagus salad. Starches – My sweet potato salad or cauliflower potato salad are very cookout friendly! Or sometimes I just pop my kids’ fave potatoes in the air fryer — they can cook hands-off while I’m outside grilling. Toppings – This grilled salmon is amazing as-is, but if you want to get fancy, add a scoop of my pineapple salsa on top, or a drizzle of lemon butter sauce, hollandaise sauce, or pesto sauce.
More Grilled Fish Recipes
Now that you know how to grill salmon, try one of my other ways to grill fish next time:
My Tools For This Recipe
Meat Thermometer – It folds up for easy storing and reads super fast. Fish Spatula – This is my secret for flipping fish while grilling. It works well for my indoor recipes, too!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Use a meat thermometer for the best grilled salmon done perfectly. If you don’t have one, another doneness indicator is the fish will flake with a fork, but sometimes it’s overcooked by the time it gets to this point, and you’d give up the resting step by flaking it to test for doneness. Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the salmon. How do you like your marinades, sweet or savory? What other foods do you like to marinate? Tell me in the comments below!
