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Grilled Salmon

Grilled salmon cooks skin-side down over medium-high heat until opaque, flaky, and 145°F in the thickest part. Serve the tender fillets with lemon wedges for a simple dinner.
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Prep Time 5 minutes
Cook Time 12 minutes
Resting 2 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 4 salmon fillets 6-ounce, skin-on, about 1 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon cut into wedges

Equipment

  • 1 grill

Method
 

  1. Heat a clean grill to medium-high, about 400–450°F.
  2. Use 1 tablespoon olive oil to lightly oil the grill grates.
  3. Brush the salmon with the remaining oil and season it all over with the salt and pepper.
  4. Place the salmon skin-side down on the grill, close the lid, and cook for 8–12 minutes, until opaque and flaky and the thickest part reaches 145°F.
  5. Transfer the salmon to a platter.
  6. Rest for 2 minutes.
  7. Serve with the lemon wedges.

Notes

For the best texture, check the thickest part of the salmon for doneness. Refrigerate leftovers for up to 3 days; freezer: yes. Avocado oil can replace olive oil if preferred.