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Foolproof Grilled Salmon (Moist + Flaky!)

This foolproof grilled salmon recipe delivers moist, flaky, and irresistibly tasty fish, perfect for family gatherings and summer cookouts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets 4 salmon fillets (5 to 6 oz each, skin on or off) Opt for wild-caught salmon if you can.
  • 1.5 tbsp 1½ tbsp olive oil Use high-quality extra virgin for the best taste.
  • 1.25 tsp 1¼ tsp kosher salt
  • 0.25 tsp ¼ tsp black pepper
  • 0.5 tsp ½ tsp garlic powder
  • 0.5 tsp ½ tsp smoked paprika Smoked paprika enhances the grill flavor.
  • 3 tbsp 3 tbsp extra virgin olive oil (divided for seasoning and herb drizzle)
  • 1 tbsp 1 tbsp lemon juice Use freshly squeezed for best flavor.
  • 1 tsp 1 tsp lemon zest
  • 2 tbsp 2 tbsp finely chopped fresh dill or parsley (or a mix of both) Fresh herbs are recommended; adjust dried amounts.
  • 0.125 tsp ⅛ tsp kosher salt (for the drizzle)

Method
 

Preparation
  1. Preheat your grill to medium-high heat, around 400-450°F (200-230°C).
  2. Clean the grill grates thoroughly and apply a thin layer of olive oil to prevent sticking.
  3. Pat the salmon fillets dry with a paper towel and brush each fillet on all sides with 1½ tbsp olive oil.
  4. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika, then sprinkle evenly over all sides of the fillets.
Cooking
  1. For skin-on fillets, place them skin-side down on the grill and grill for about 6-8 minutes.
  2. For skinless fillets, place them directly on the grill and grill for about 4-5 minutes on one side before flipping.
  3. While the salmon is grilling, prepare a herb drizzle by whisking together 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, lemon zest, and chopped herbs with a pinch of kosher salt.
  4. Check doneness at an internal temperature of 145°F (63°C), looking for slight flakiness.
  5. Remove the salmon from the grill and let it rest for a couple of minutes, then drizzle the herb mixture over the top before serving.

Notes

Store leftover salmon in an airtight container in the fridge for 2-3 days. You can also freeze raw salmon fillets in a vacuum-sealed bag.