Grilled Salmon Fillet

 

Grilled salmon fillets are one of the tastiest, healthiest, and most pleasurable ways to enjoy fish. With these tips, this grilled salmon recipe is easy and excellent! Here’s everything you need to know to grill perfect pieces of salmon like the pro you are (or like the pro you are about to become!)

.Even if you’re a grilling novice, you’ll feel like straight-up Bobby Flay when you pull crispy-skinned, succulent fillets hot off the grill.

When I’m cooking for a crowd or want leftovers, I prefer to cook a single, large piece of fish like Grilled Salmon in Foil.

When you want to cook individual portions, however, this method for grilled salmon fillets is the one to choose

Tips for the Perfect Grilled Salmon Fillet

To grill pieces of salmon that are 1) moist and tender (not dry!), 2) optimally seasoned, and 3) don’t stick to the grill, follow these tips:

• Choose Skin-On Salmon. If you want to cook salmon directly on the grill grates, you must use skin-on salmon fillets or the salmon will not hold together.
• Season or Marinate. Well-seasoned salmon is delicious salmon. Use Salmon Seasoning or your favorite salmon rub, try a Salmon Marinade, or make a stellar simple grilled salmon with just olive oil, salt, and pepper. Smoked Salmon has great seasoning ideas.
• Make Sure Your Grill is CLEAN and HOT. 450°F to 500°F is the ideal temperature for grilling salmon. It will ensure the fish releases easily and that you get a nice sear.
• Only Flip Once. Fish is delicate. Whether you’re making Grilled Swordfish, Grilled Cod, or grilled salmon, flipping it more than once is very likely to cause it to fall apart. Also, if the skin gets a little messed up during flipping, no biggie—it won’t affect your final taste.
• Don’t Overcook the Salmon. Overcooking is the biggest mistake people make when grilling salmon. Use an instant read thermometer to check for doneness and anticipate that the salmon’s temperature will rise as it rests. The FDA considers salmon cooked at 145°F; I recommend removing salmon between 130°F and 135°F to keep it moist.

• Keep the grill hot and clean, your thermometer and fish spatula handy, and pour yourself a beverage.

  Cooking salmon on the grill is easy and fun!

  This recipe will work for any kind of grill—gas grill, charcoal grill, electric grill, Traeger, etc.

  Remember: no matter what kind of grill you use, cook the salmon to temperature, not to time on the clock.

• • Extra-Virgin Olive Oil. Brushing the fillets with extra-virgin olive oil helps add flavor and moisture. It also keeps them from burning or sticking to the grill.
  • Seasonings. How to grill salmon with flavor! Keep it simple with just salt and pepper (you must add these two), add garlic powder or onion powder, or spice things up as you please. See the “Ways to Season Grilled Salmon” section below for ideas
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