Grilled Salmon Fillet
Maria Chen
@mariachencooks
Prep
8 min
Cook
12 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Clean and oil the grate
Scrub the grate hot, then wipe it with an oiled cloth held in tongs. Salmon sticks to anything less than a spotless, oiled surface.
💡Sticking is not a salmon problem, it is a grate problem. Clean and oil it properly.
Dry the fish
Pat the fillets completely dry and rub with oil, garlic, salt, and pepper. Surface moisture prevents any crust forming.
Skin-side down first
Lay the fillets skin-side down over direct medium-high heat and close the lid. Cook 6 minutes without touching them.
Let it release
The fish will release from the grate on its own when the skin has crisped. If it resists when you try to lift it, give it another minute.
💡Never force it. Forcing tears the skin and leaves half the fillet behind.
Finish briefly
Flip and cook 2 minutes more, to 125°F internal for medium. Rest 3 minutes, then top with herbs and grilled lemon.
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📝 Tips, swaps, and make-ahead notes
Salmon keeps cooking off the heat, so 125°F on the grill gives you a moist medium on the plate. A thick centre-cut fillet is far more forgiving than a thin tail piece.
- •No grill: A cast iron pan, skin-side down, same timings.
- •Cedar plank: Soak the plank an hour, cook 15 minutes with the lid down for a smokier result.
- •Skinless: Use a grill basket or foil — skinless fillets will stick regardless.
Nutrition & Safety
Calories
386kcal
Protein
38g
Carbs
3g
Fat
24g
⚠️ Allergen & Safety Note
This recipe contains fish. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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