THE BEST Grilled Salmon Recipe

Generously coat the flesh side of the salmon with oil and cook it 90% of the way skin side down until the skin releases easily from the grill, about 6-8 minutes, before turning to the flesh side for 2-4 more minutes.

Makes

Prep

20 min

Cook

20 min

Ingredients

4 (6-8 ounce) skin-on salmon fillets (, (about 1-inch thick))
2 tablespoons grapeseed oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 lemon (, cut into wedges)

Steps

1Preheat the grill. Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
2Season the salmon. Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
3Grill the salmon. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking. Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness.
4Rest before serving. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar sauce or cucumber dill sauce.