Description
I’ve always felt a bit intimidated by learning how to cook salmon on the grill. So, after months of obsessive recipe testing, I’m proud to say that these Perfect-Every-Time Grilled Salmon Fillets are as good as it gets!
Rather than using a cedar plank or aluminum foil packets, this recipe uses skin-on salmon fillets to create a natural barrier between the fish and the hot grill, protecting the delicate flesh from sticking or burning on the grates. After about 10 minutes, the salmon is flaky and tender with deliciously crispy skin—so easy!
I’ve kept seasoning really simple here, using a quick BBQ dry rub made with brown sugar and pantry staple spices, but this is a wonderfully versatile recipe that you can make with any spice blend or marinade you love.
Ingredients
Scale
- four 6-ounce skin-on salmon fillets, about 1-inch thick (approx. 1 ½ pounds total)
- 2 tablespoons avocado oil or high smoke point vegetable oil of choice
- kosher salt and ground black pepper, to season
- brown sugar BBQ dry rub (below)
- nonstick cooking spray, for grilling
for the brown sugar BBQ dry rub:
- 2 tablespoons lightly packed brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 heaping teaspoon kosher salt
Instructions
- Grill prep: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the grates well with a wire brush.
- Salmon prep: Meanwhile, as the grill preheats, prepare the salmon fillets. If present, remove any scales from the skin and pin bones from the flesh. Use paper towel to pat the entire surface of the salmon fillets as dry as possible. Brush the skin with oil, then season with a good pinch of kosher salt and ground black pepper as desired. Flip the salmon fillets over, flesh side facing up, and generously brush oil over the entire surface of the salmon, taking extra care to ensure the edges of the fillets nearest the skin are well oiled.
- Season the salmon: Add all listed dry rub ingredients to a small bowl and mix to combine well. Generously sprinkle the dry rub the salmon fillets, using your hands to gently press the rub into the surface of the flesh. To help prevent the salmon from sticking to the grill grates, do your best to avoid seasoning the sides of the salmon fillets, especially the edges nearest the skin.
- Grill the salmon skin-side down: Just before placing the salmon on the grill, generously spritz a wad of paper towel with nonstick cooking spray. Use grill tongs to run the paper towel over the grill grates to prevent sticking. Place the salmon fillets on the grill, skin side facing down, arranging them perpendicular to the grill grates. Close the lid and grill 8 minutes.
- Optional: Flip to sear the flesh: The salmon should be nearly ready at this point, but for pretty grill marks, carefully flip the fillets. I find it’s easiest to use grill tongs to very carefully peel the edges of the skin from the grill grates, then slide a thin grill spatula underneath the fish. Gently flip, then close the lid and grill 1-2 minutes longer or until the salmon is cooked to your liking.
- Serve: Remove the grilled salmon fillets from the grill and serve immediately with your favorite sides of choice—check the blog post, above, for more inspiration. Enjoy!
Notes
Jess’ Tips and Tricks:
- Choosing salmon for this recipe: For best results, opt for salmon fillets that are uniform in size and thickness. Through recipe testing, I found that 1-inch thick fillets are ideal for grilling—the skin gets beautifully crisp without charring and the fish stays super tender.
- Salmon prep: If scales are present on the skin, you need to remove them before prepping the salmon as described in Step 2. I find it’s easiest to place the fish in a plastic bag and use a stainless steel ring scaler; of course the folks behind your local seafood counter can also take care of this for you—just ask!
- Quick note on doneness: As written, this recipe yields medium-rare salmon fillets, or an internal temperature of about 125 degrees F. Feel free to take your salmon a little further by cooking a little longer in Step 5. For precise results, determine doneness with an instant read thermometer; you can also knick the flesh with a knife and peek to see if it’s as opaque as you like through the center.
Easy Recipe Variations:
- With a goal of making this recipe as all-purpose as possible, I opted for a brown sugar BBQ dry rub since it’s quick to make with pantry ingredients, it grills up beautifully, and the resulting salmon is super versatile. That said, the grilling method works with any number of different seasonings. For dry rubs and spice blends: use 3 heaping tablespoons and season as described in Step 3. For wet rubs and marinades: brush the marinade over the top of the salmon fillets, doing your best to avoid the sides near the skin. Check out my 15 Go-To Grilling Marinades, a collection of easy marinades for everything from lemon herb salmon to Korean-inspired bulgogi salmon.
Storage and Reheating:
- Store leftover grilled salmon in an airtight container in the refrigerator for up to 2 days. Leftovers are great served cold, though you can also reheat in the microwave or on the stovetop until warmed through.