Easy Grilled Salmon Recipe
Follow my foolproof steps for this easy grilled salmon recipe for a delicious dish that comes together in minutes and, more important intact.
Ingredients
- 2 8- ounce salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons melted unsalted butter
- 1 tablespoon fresh squeezed lemon juice
- coarse salt and freshly cracked pepper to taste
Instructions
- Portion the salmon fillets to the size of your liking.
- Pat the fish down well on all sides with a paper towel.
- Next, drizzle on the oil and rub it in to coat it on all sides.
- Season the fish well with coarse salt and freshly cracked pepper on both sides.
- Preheat the grill to high heat, about 450° to 550°.
- Once hot, be sure the grill is clean using a grill brush.
- Oil the grill using a kitchen towel saturated with oil and rubbed on using a pair of long tongs.
- Place the salmon flesh side down and cook for 4 minutes. Do not touch it.
- Gently flip the salmon over, using a spatula, tongs, or both, and cook it for 2 to 3 minutes or until it reaches about 125° internally.
- Remove the salmon from the grill and add melted butter and lemon juice and let it rest for 2 to 3 minutes.
Notes
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Store: The best way to store this salmon is in a plastic container in the refrigerator for up to 3 days. It can also be stored in a plastic container in the freezer for up to 2 months.
How to Reheat: Place the salmon on a sheet tray lined with parchment paper or in a pan and cook in the oven at 350° for 6 to 8 minutes or until warm.
An easy way to clean your grill is by crumpling up a 12”x12” piece of foil and scrubbing the grill to remove any unwanted leftover charred food.
Frozen and thawed salmon will work for this.
If you like crisp cooked salmon skin and want to serve it up that way, then you want to put it skin side down first.
Salmon does not need to be served well done, and it shouldn’t. It should be served medium to medium well. I’ll pull the salmon at around 125. Now, if you think there is no way I need my salmon cooked through, pull it at around 135-140.
Pre-seasoning the salmon while the grill heats up will help the salt to penetrate the salmon making every bite delicious.
If you like the skin and want to serve it that way, you want to put its skin side down first.
Nutrition
Calories: 427kcalCarbohydrates: 1gProtein: 28gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 108mgSodium: 153mgPotassium: 706mgFiber: 0.03gSugar: 0.2gVitamin A: 407IUVitamin C: 3mgCalcium: 21mgIron: 1mg