Salmon Fillet
Grilled salmonCrisp skin, tender flakes, and no chalky overcooking.
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Step-by-step
- 1
Prep Salmon for the Grill
Use skin-on fillets with pin bones removed. Pat completely dry with paper towels — moisture kills grill marks and causes sticking. Brush both sides with neutral oil, then season well with kosher salt and black pepper. Let fillets rest at room temperature for 10 minutes while the grill preheats. Optionally halve a lemon to grill alongside for a finishing squeeze.
- 2
Grill the Salmon
Preheat grill to 450–500°F. Oil the grates well with vegetable oil using a paper towel and tongs, then oil the fish too. Place salmon skin-side down over direct heat, lid closed, for 6 minutes — don't move it. It will release on its own once the skin crisps. Flip with a wide spatula and grill flesh-side down 2–4 more minutes. Total time: 8–10 minutes for individual fillets; up to 14+ minutes for thick or whole fillets. Pull at 125–135°F and rest, or cook to 145°F (USDA). No thermometer? Press a knife tip from the thickest part to the back of your hand — it should feel very warm throughout.
- 3
Rest, Serve, and Avoid Mistakes
Pull salmon off the grill and rest 2–3 minutes before serving — carryover heat keeps working. Squeeze grilled lemon over the top. Serve immediately while skin is crisp. Pairs well with green salad, potato salad, grilled vegetables, or sauces like aioli, chimichurri, or tartar sauce. Avoid: skipping the drying step (causes steaming), under-oiling grates (fish tears), and moving the fish before it releases naturally. Leftovers: refrigerate in an airtight container 3–4 days, or freeze up to 3 months. Reheat at 275°F wrapped in foil with a drizzle of oil.
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