Best Grilled Salmon Fillet

Salmon used to scare me. I’d stand in front of the fish counter wondering how I was supposed to cook it without ending up with a dry, flavorless piece of fish. Then I discovered that grilling salmon is actually one of the easiest ways to cook it. The high heat gives you a nice crispy outside while keeping the inside moist.

This grilled salmon recipe has become my go-to for weeknight dinners and weekend cookouts. The homemade seasoning blend might look like a lot of ingredients, but you probably have most of them in your spice cabinet already. I mix up a big batch and keep it in a jar for whenever I need it.

What I love most about this recipe is how quick it comes together. Twenty minutes from start to finish, and you’ve got a restaurant-quality meal on the table. Plus, the kids actually eat it without complaining, which is always a win in my book.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great on the grill. If all you have access to is frozen salmon, don’t worry – it’ll still turn out delicious. Most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway. For this grilled recipe, you can use skin-on or skinless salmon depending on your preference, though keeping the skin on can help hold the fillet together while it’s on the grill and gives you that nice crispy texture some people love.

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Options for Substitutions

This simple grilled salmon recipe is easy to customize with what you have in your pantry:

• Salmon fillet: While salmon is ideal for grilling, you can use other firm fish like trout, arctic char, or even thick white fish fillets like halibut or swordfish. Just adjust cooking time based on thickness.
• Olive oil: Any neutral cooking oil works here – try avocado oil, grapeseed oil, or even melted butter for extra richness.
• Dried herbs: Fresh herbs are always a great swap if you have them. Use about 3 times the amount of fresh herbs compared to dried (so ¾ cup fresh parsley instead of ¼ cup dried). Just chop them finely and mix with the other seasonings.
• Garlic powder: Fresh minced garlic works too – use about 4-6 cloves, minced. Mix it with the oil before rubbing on the fish.
• Dried minced onion: You can leave this out entirely or replace it with onion powder (use about 2 tablespoons) for a similar flavor without the texture.
• Kosher salt: Regular table salt works, but use about half the amount since it’s finer and saltier by volume.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not oiling the grates properly, which causes the delicate fish to stick and tear when you try to flip it – make sure to oil those grates generously right before placing your salmon down.

Overcooking is another common issue that turns perfectly good salmon dry and chalky, so pull it off the grill when it’s still slightly translucent in the center (around 125°F for medium), as it will continue cooking from residual heat.

Starting with the flesh side down first is actually the right move since it gives you those beautiful grill marks, but resist the urge to move or flip the salmon too early – let it cook undisturbed for the full 5 minutes so it naturally releases from the grates.

One final tip: if your salmon fillet has skin on, leave it on during grilling as it acts as a protective barrier and helps keep the fish moist and intact.

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What to Serve With Grilled Salmon?

Grilled salmon pairs beautifully with so many sides, but I always reach for roasted vegetables like asparagus, broccoli, or Brussels sprouts since they cook at the same high heat and complement the fish perfectly. A simple lemon rice pilaf or garlic mashed potatoes makes a great base to soak up any extra seasoning that falls off the salmon. For a lighter option, try a crisp cucumber salad or mixed greens with a light vinaigrette to balance out the richness of the fish. If you want to keep things super simple, grilled salmon is also wonderful on top of pasta tossed with olive oil and fresh herbs, or alongside a warm quinoa salad with cherry tomatoes and feta.

Storage Instructions

Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. I like to flake it over salads or mix it into pasta the next day for an easy lunch.

Freeze: You can freeze cooked salmon for up to 2 months in a freezer-safe container or bag. Just make sure it’s completely cooled first, and try to remove as much air as possible to prevent freezer burn.

Reheat: Warm up your salmon gently in the oven at 275°F for about 10-15 minutes, or use the microwave on low power. Be careful not to overcook it or it’ll dry out – salmon is best enjoyed slightly warm or even cold straight from the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 100-130 g
• Fat: 65-80 g
• Carbohydrates: 15-22 g

Ingredients

For the house seasoning:

• 1/4 cup garlic powder
• 3 tablespoons sea salt
• 1/4 cup dried parsley
• 1/4 cup onion powder
• 1/4 cup dried basil
• 1 tablespoon ground black pepper
• 1 teaspoon smoked paprika

For the salmon:

• 1.75 lb salmon (cut into four 7-ounce fillets)
• 2 tablespoons extra virgin olive oil
• 4 lemon wedges
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chiffonade

Step 1: Make the Dry Spice Blend

• 1/4 cup garlic powder
• 3 tablespoons sea salt
• 1/4 cup dried parsley
• 1/4 cup onion powder
• 1/4 cup dried basil
• 1 tablespoon ground black pepper
• 1 teaspoon smoked paprika

Combine garlic powder, sea salt, dried parsley, onion powder, dried basil, black pepper, and smoked paprika in a small bowl, stirring well to distribute all seasonings evenly.

This dry blend is the foundation of your salmon’s flavor, so make sure everything is fully incorporated.

Set aside until ready to use.

Step 2: Prepare and Season the Salmon

• 1.75 lb salmon
• 2 tablespoons extra virgin olive oil
• dry spice blend from Step 1

Pat the four salmon fillets dry with paper towels—this helps the seasoning adhere better and ensures better browning on the grill.

Rub each fillet evenly on both sides with extra virgin olive oil, then generously coat with the dry spice blend from Step 1, pressing gently so the seasonings stick.

I like to season right before grilling to keep the salt from drawing moisture out of the delicate fish.

Step 3: Prepare and Heat the Grill

Preheat your grill to 350°F-400°F (medium-high heat), allowing it to heat for at least 5 minutes so it reaches an even temperature throughout.

Lightly oil the grates to prevent sticking and create better grill marks—use tongs with a folded paper towel dipped in oil to coat the grates evenly.

Step 4: Grill the Salmon

• seasoned salmon fillets from Step 2

Place the seasoned salmon fillets skin-side up on the hot grill grates and cook for 5 minutes without moving them—this allows the flesh to develop a flavorful crust and cook through gently.

Carefully flip the fillets skin-side down and grill for another 5 minutes until the fish flakes easily when tested with a fork.

I find that leaving the skin side down at the end keeps it from sticking and helps it crisp up nicely.

Step 5: Plate and Garnish

• grilled salmon from Step 4
• 4 lemon wedges
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chiffonade

Transfer the grilled salmon to serving plates while still warm.

Garnish each fillet with fresh chopped parsley and fresh basil chiffonade, then serve immediately with lemon wedges on the side for guests to squeeze over their fish.

Best Grilled Salmon Fillet

Delicious Best Grilled Salmon Fillet recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1100 kcal

Ingredients

  

For the house seasoning

• 1/4 cup garlic powder
• 3 tablespoons sea salt
• 1/4 cup dried parsley
• 1/4 cup onion powder
• 1/4 cup dried basil
• 1 tablespoon ground black pepper
• 1 teaspoon smoked paprika

For the salmon

• 1.75 lb salmon (cut into four 7-ounce fillets)
• 2 tablespoons extra virgin olive oil
• 4 lemon wedges
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chiffonade

Instructions

 

• Combine garlic powder, sea salt, dried parsley, onion powder, dried basil, black pepper, and smoked paprika in a small bowl, stirring well to distribute all seasonings evenly. This dry blend is the foundation of your salmon's flavor, so make sure everything is fully incorporated. Set aside until ready to use.
• Pat the four salmon fillets dry with paper towels—this helps the seasoning adhere better and ensures better browning on the grill. Rub each fillet evenly on both sides with extra virgin olive oil, then generously coat with the dry spice blend from Step 1, pressing gently so the seasonings stick. I like to season right before grilling to keep the salt from drawing moisture out of the delicate fish.
• Preheat your grill to 350°F-400°F (medium-high heat), allowing it to heat for at least 5 minutes so it reaches an even temperature throughout. Lightly oil the grates to prevent sticking and create better grill marks—use tongs with a folded paper towel dipped in oil to coat the grates evenly.
• Place the seasoned salmon fillets skin-side up on the hot grill grates and cook for 5 minutes without moving them—this allows the flesh to develop a flavorful crust and cook through gently. Carefully flip the fillets skin-side down and grill for another 5 minutes until the fish flakes easily when tested with a fork. I find that leaving the skin side down at the end keeps it from sticking and helps it crisp up nicely.
• Transfer the grilled salmon to serving plates while still warm. Garnish each fillet with fresh chopped parsley and fresh basil chiffonade, then serve immediately with lemon wedges on the side for guests to squeeze over their fish.