Grilled Salmon Fillets
Perfectly grilled salmon with crispy, golden skin and tender, flaky flesh that melts in your mouth. This simple technique delivers restaurant-quality results with minimal effort, letting the natural flavor of fresh salmon shine. A foolproof method for achieving moist, evenly cooked fish every single time.
Prep Time : 10 min
Cook Time : 10 min
Servings : 4
10 min
10 min
4
Ingredients
For the Salmon
• 800g skin-on salmon fillets (4 portions, about 200g each)
• 30ml olive oil — this one on Amazon
• 10g fine sea salt — this one on Amazon
• 4g freshly ground black pepper
• 4g garlic powder
• 1 lemon, zested
For Serving
• 1 lemon, cut into wedges
• 20g fresh dill, chopped
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Directions
- Prepare the Salmon
Remove the salmon from the refrigerator 15 minutes before cooking to bring it to room temperature. Pat the skin side completely dry with paper towels, ensuring no moisture remains for optimal crisping. - Season the Fillets
Brush the flesh side of each salmon fillet with the 30ml olive oil. Season the flesh side evenly with 10g salt, 4g black pepper, 4g garlic powder, and the zest from 1 lemon, distributing the seasonings across all four portions. - Preheat the Grill
Preheat your grill to high heat, allowing it to reach maximum temperature. Oil the grates thoroughly using a paper towel dipped in oil and tongs to prevent sticking. - Grill Skin-Side Down
Place the salmon fillets skin-side down on the hottest part of the grill. Close the lid and do not move or flip the fish during cooking. - Cook to Perfect Doneness
Grill for 6-8 minutes without disturbing until the salmon flakes easily with a fork and reaches an internal temperature of 52°C (125°F) for medium doneness. The fish will cook entirely from the bottom heat. - Remove and Serve
Carefully remove the salmon using a thin fish spatula, sliding it under the skin. If the skin sticks slightly to the grates, that’s normal and acceptable. Garnish with the 20g chopped fresh dill and serve immediately with lemon wedges.
*Notes :
- The skin acts as a protective barrier between the delicate flesh and intense heat—never flip the salmon, and always grill skin-side down only.
- Ensure your grill grates are very hot and well-oiled before adding the fish to prevent sticking and achieve crispy skin.
- A fish spatula with a thin, flexible edge works best for removing grilled salmon without breaking the fillets.
- For even crispier skin, pat the skin extra dry and let it air-dry in the refrigerator uncovered for 30 minutes before cooking.
- Leftover grilled salmon is excellent cold in salads or flaked into pasta dishes the next day.
Nutrition Facts
( per serving )
Calories
~480 kcal
Protein
40 g
Fat
33 g
Carbs
~1 g
Calories
~480 kcal
Protein
40 g
Fat
33 g
Carbs
~1 g
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Grilled Salmon Fillets
Ingredients
Method
- Remove the salmon from the refrigerator 15 minutes before cooking to bring it to room temperature. Pat the skin side completely dry with paper towels, ensuring no moisture remains for optimal crisping.
- Brush the flesh side of each salmon fillet with the 30ml olive oil. Season the flesh side evenly with 10g salt, 4g black pepper, 4g garlic powder, and the zest from 1 lemon, distributing the seasonings across all four portions.
- Preheat your grill to high heat, allowing it to reach maximum temperature. Oil the grates thoroughly using a paper towel dipped in oil and tongs to prevent sticking.
- Place the salmon fillets skin-side down on the hottest part of the grill. Close the lid and do not move or flip the fish during cooking.
- Grill for 6-8 minutes without disturbing until the salmon flakes easily with a fork and reaches an internal temperature of 52°C (125°F) for medium doneness. The fish will cook entirely from the bottom heat.
- Carefully remove the salmon using a thin fish spatula, sliding it under the skin. If the skin sticks slightly to the grates, that's normal and acceptable. Garnish with the 20g chopped fresh dill and serve immediately with lemon wedges.
Notes
- The skin acts as a protective barrier between the delicate flesh and intense heat—never flip the salmon, and always grill skin-side down only
- Ensure your grill grates are very hot and well-oiled before adding the fish to prevent sticking and achieve crispy skin
- A fish spatula with a thin, flexible edge works best for removing grilled salmon without breaking the fillets
- For even crispier skin, pat the skin extra dry and let it air-dry in the refrigerator uncovered for 30 minutes before cooking
- Leftover grilled salmon is excellent cold in salads or flaked into pasta dishes the next day