Grilled Salmon Fillet

Simple, hot-grilled salmon with a crisp skin and tender interior.

Prep Time5

Cook Time10

Total Time20

Servings: 4 servings

4 skin-on center-cut salmon fillets (6 to 8 ounces each) at least 3/4-inch thick
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder and/or onion powder
Salmon Seasoning add 1 teaspoon to each fillet and omit all other seasonings, including salt
Salmon Marinade use in place of the above seasonings

Remove the salmon from the refrigerator and let it sit at room temperature while you prepare the grill.
Preheat a gas or charcoal grill to medium-high to high heat (450–500°F). Clean the grates with a grill brush.
Pat the salmon fillets dry on both sides and place them on a plate or baking sheet for easy transport to the grill.
Drizzle 2 tablespoons olive oil over the flesh side of the fillets and brush to coat evenly.
Just before grilling, season the skin side with kosher salt, black pepper, smoked paprika, and garlic and/or onion powder; or use 1 teaspoon Salmon Seasoning per fillet, or use the Salmon Marinade instead.
Place the salmon on the hot grill skin-side down. Cook undisturbed until the fillet releases easily from the grates, about 6 to 7 minutes.
Carefully flip each fillet once and cook flesh-side until the internal temperature reaches 130–135°F at the thickest part, about 2 to 4 minutes more depending on grill heat.
Transfer the salmon to a clean plate or cutting board, cover, and let rest 5 minutes before serving.

Do not salt the salmon until just before grilling to avoid drawing out moisture.
A very hot grill helps prevent sticking.
Flip the fillets only once to keep them intact.
Cook to 130–135°F for medium doneness; the fish will continue to cook while resting.
Use the Salmon Seasoning or Salmon Marinade instead of the other seasonings if directed.