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This grilled salmon recipe is one of the easiest and healthiest dinners you can make. With a simple seasoning rub and just a few minutes on the grill, the salmon turns out perfectly flaky and full of flavor every time.
If you’ve ever wondered how to grill salmon without it sticking or drying out, this method makes it simple. Cook the fillets skin-side down on a hot grill and finish with fresh lemon and homemade tartar sauce for an easy dinner that’s ready in about 20 minutes.
Why This is the Best Grilled Salmon Recipe
- ready in about 20 minutes
- perfectly juicy and flaky
- simple pantry seasoning rub
- naturally healthy and high in protein
Ingredients for Grilled Salmon
For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:
For the Salmon
- Salmon Fillets (skin-on): Skin-on fillets grill best because the skin protects the fish and prevents sticking.
- Olive Oil: Helps the seasoning stick and prevents the salmon from drying out on the grill.
- Kosher Salt: Enhances the flavor of the salmon and balances the spices in the rub.
- Smoked Paprika: Adds subtle smoky flavor and a beautiful color to the grilled salmon.
- Chili Powder: Gives the seasoning rub a mild warmth and depth of flavor.
- Granulated Garlic: Adds savory flavor that pairs perfectly with grilled fish.
- Parsley Flakes: Adds a light herb flavor and fresh color to the seasoning blend.
- Ground Mustard: Adds a little tang and depth to the seasoning mix.
- Black Pepper: Adds gentle heat and balances the spices.
- Lemon: A squeeze of fresh lemon brightens the salmon and enhances the flavor.
For the Tartar Sauce
- Mayonnaise: The creamy base of the tartar sauce that brings everything together and gives it that classic rich texture.
- Dill Pickles: Add tangy crunch and that signature tartar sauce flavor.
- Fresh Dill: Bright, fresh herb flavor that pairs perfectly with seafood.
- Lemon Juice: Adds fresh acidity that balances the creamy mayonnaise.
- Sugar: Just a small touch to balance the tang from the pickles and lemon.
- Salt and Pepper: Enhance all the flavors and bring the sauce into balance.
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!
How to Grill Salmon
Grilling salmon is quick and simple. The key is cooking the salmon skin-side down over direct heat so the fish stays moist while developing a lightly charred exterior.
- Prep: Heat the grill to high heat. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
- Make the Rub: Combine all the ingredients for the seasoning mixture.
- NOTE: You can use the grilled salmon seasoning recipe included here, or a garlic butter seasoning blend. We love Kinder’s Garlic Butter Seasoning!
- Season the Salmon: Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
- Grill: Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
- Flip: Gently flip each fillet and cook for another 2-5 minutes.
- Rest: Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
- Make the Tartar Sauce: To make the tartar sauce, just whisk all the ingredients together and serve.
These instructions are also available in full detail in the recipe card below.
Tips for the Best Grilled Salmon
- Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
- Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
- Make sure the grill grates are clean and super hot before adding the fillets.
- Only flip your fillets once. They will start with the skin side down and will only flip once.
- Don’t overcook the salmon!
How to Tell When Grilled Salmon is Done
Perfectly cooked grilled salmon should be opaque and flaky in the center.
You can check doneness by:
- inserting a fork and gently twisting to see if it flakes
- checking the internal temperature
Salmon is fully cooked at 145°F, but many people prefer to remove it from the grill around 130–135°F so it stays moist and tender.
How to Grill Salmon Without Sticking
Fish sticking to the grill is one of the most common grilling frustrations. The key is starting with clean, very hot grill grates.
Before adding the salmon, brush the grates with oil and let the grill fully preheat. Place the salmon skin-side down first and avoid moving it until it naturally releases from the grill.
When the salmon is ready to flip, it will lift easily from the grates.
What to Serve with Salmon
Grilled salmon fillets pairs perfectly with fresh summer sides like grilled vegetables, salads, or rice.
Try serving it with:
How Long to Grill Salmon
Salmon fillets portions cook on the grill really quickly, so you will only need about 20 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!
Should You Grill Salmon Skin Side Down?
Yes, you start by grilling it with the skin side down. Most of the cooking happens with the skin side down. You flip it near the end just to sear the flesh side briefly before removing the fillets from the grill.
More Salmon FAQs
According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.
I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.
Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steaming the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.
Storage
Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.
You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees F and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.
Skip the burgers and chicken this time, and let’s grill some salmon tonight! This easy grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!
More Summer Grilling Recipes
Watch How This Recipe is Made…
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