Grilled Salmon Recipe

Content… The Secret to Perfectly Grilling Salmon Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Salmon Recipes to Try Conclusion Watch How to Make It

The Secret to Perfectly Grilling Salmon

Grilling salmon is super easy, but it does have its tricks. First, I like to buy salmon with the skin on for grilling as the skin helps keep the flesh intact. You don’t want to lose your salmon because it fell through the grates.

Second, get the grill good and hot. Then rub or brush the grates with oil so the salmon doesn’t stick to the grill. Fish is flakier than meat and chicken, so we have to be more careful with grilling.

And, of course, a good marinade makes the best grilled salmon. My recipe calls for simple ingredients, such as soy sauce, sugar, garlic, and onion powder, yet it oozes with delectable goodness.

Recipe Ingredients

1. Salmon – Wild-caught salmon is perfect for this recipe because this one is firmer and juicier than the other types of salmon. And it’s rich in omega-3 fatty acids, potassium, vitamin D, and calcium. Just wow! Oh, and both steaks and fillets work great; just remember that fillets cook faster.
2. Seasoning -I prefer using onion and garlic powder instead of their fresh counterparts for dry rubs because they absorb quickly and create a nice, savory crust. And, of course, you’ll also love it with Creole seasoning for a Cajun touch.
3. Brown Sugar – Feel free to skip the sugar if you want to make our dish healthier. But I like mine with a hint of sweetness because it adds another layer of deliciousness apart from just being savory.
4. Hot Sauce – This one is also optional. But if you’re a heat seeker like me, you might want to amp up the heat with pepper flakes or cayenne pepper. 😉

How to Grill Salmon

The Marinade

1. Combine – In a medium bowl, whisk in oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper. Stir until thoroughly combined. (Photos 1-2)

Marinate the Salmon

2. Marinate and Refrigerate – Drench the salmon in the marinade, seal the bowl (or ziplock bag), and refrigerate for at least 30 minutes. (Photo 3)
3. Drain – Remove the salmon from the marinade, drain thoroughly, and discard the marinade.
4. For Dry Rub – Brush the salmon lightly with the oil, then season with salt and pepper, followed by Creole seasoning. (Photo 4)

Grill the Salmon

5. Gas Method – Start by preheating your grill to high for 3-5 minutes to burn off any loose debris collected at the bottom of the grill. Use a BBQ brush to clean the grate. Turn the heat down to medium-high heat, so you don’t burn the salmon. And medium heat ensures some good grill marks without burning the skin.
6. Charcoal Method – If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full. Light the grill. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red. Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)
7. Oil the Grill – Dip a few crumpled paper towels in a little oil, then wipe the oil evenly over the grate using tongs. Be careful about using too much oil as it might start a flare-up.
8. Place the Salmon – Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks if that is your thing.
9. Grill – For ½-inch thick salmon, grill for about 4-6 minutes per side. Close the grill but start checking after three minutes. Keep checking at one-minute intervals until the thickest part flakes through the entire thickness when you pierce it with a fork.
10. Check for Doneness – An instant-read thermometer should read 145℉/63℃. If you pull the salmon apart in a small section with a fork, it should be opaque and slightly firm to the touch. 
11. Remove – Use a wide spatula to remove the salmon from the grill.

Recipe Variations

1. Fish Swap – If you’re not fond of salmon, feel free to substitute it with halibut, cod, tuna, trout, and sea bass. These fish are also great for grilling. This marinade is super versatile; you can use it on any meat, like chicken, pork, veal, lamb, and beef.
2. Flavor Swap – Aside from Creole seasoning, you’ll love this salmon with added herby notes. Try it with Italian seasoning for a deeper and bolder flavor or taco seasoning for a Latin twist.
3. Fruity – Add a fruity twist by adding lemon or pineapple juice to your marinade.
4. Turn up the Heat – Load it up with more hot sauce, sriracha, pepper flakes, or cayenne for a sassy and zesty finish. (Water, please! 🥵)
5. Keto-Friendly – You can enjoy your grilled salmon completely guilt-free. Substitute soy sauce with coconut aminos and brown sugar with sugar-free substitutes (erythritol, monk fruit sweetener, or stevia), and you’re good. Oh yes!
6. Baked Salmon – If grilling isn’t your jam, you can have this moist and flaky highly-seasoned Oven Baked Salmon with a lemony and spicy kick as an excellent family weeknight meal. It comes together in no time!

Tips and Tricks

1. The grill temperature should be at around 450℉/232℃ before putting the salmon on. Not too hot and not too cool.
2. Salmon with the skin on is easier to work with when grilling. Some people say start skin-side down while others say skin-side up. I prefer skin-side up to start, but you make your own decision.
3. Don’t leave your salmon unattended when grilling. First, it cooks quickly, and second, to avoid any fire accidents (like melting vinyl soffit during a flare-up🤦🏾‍♀️).

Make-Ahead Instructions

Since the salmon requires marinating, it is best to prepare this dish at least one hour before you want to serve it. But you can put it together in the morning and marinate it for up to eight hours. Simply cover the bowl with a cling wrap and keep it in the refrigerator to keep it fresh.

Serving and Storage Instructions

Our grilled salmon pairs well with almost anything, be it with veggies, pasta, tossed salad, or garlic bread. It’s so delicious it can even stand alone on its own. But I like it most when served with mango salsa or dipped in peri-peri sauce. Oh, you should try it! 😉

• Store – Let the salmon cool completely before storing it in a sealed container. You may also wrap it with foil before placing it inside a resealable freezer-safe bag.
• Refrigerate – Cooked salmon will keep in the fridge for up to four days if properly stored.
• Reheat – Cover the baking dish with a foil and bake your leftover salmon in a preheated oven for 10-15 minutes at 275℉/135℃ or until the internal temperature reaches 125-130℉/50-55℃. Microwave on low and heat the salmon for 1-2 minutes or until heated through is quicker.

Tip: Add a splash of broth or slather the salmon with butter before reheating to bring back the moisture. 😉

FAQs

What to Serve With Grilled Salmon

This elegant dish is so easy to serve and pairs well with any classic side dishes you can think of. Here are some of my highly recommended recipes to pair with it.

• Jollof Rice
• Cajun Baked Sweet Potato Fries
• Southern Green Beans and Potatoes
• Pea Salad
• Moroccan Couscous

More Salmon Recipes to Try

• Salmon Pasta
• Creamy Tuscan Salmon
• Salmon Croquettes
• Garlic Butter Salmon in Foil Paper
• Salmon Wellington

Conclusion

Grilled salmon is one of the easiest dishes you can prepare given a short time. And it’s undeniably healthy and delicious, too. So, if you’re looking for a healthier alternative to pork, beef, and chicken that the whole family will surely love, this salmon fits the bill. Hungry for more? Sign up for my newsletter for more delicious recipes.

Watch How to Make It

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This blog post was originally published in May 2018 and has been updated with additional tips, new photos, and a video.