Grilled Salmon
Ingredients
- 24 ounces salmon fillets, skin-on – patted dry (~4 n/a salmon fillets)
- 1 tablespoons olive oil – brushed on
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1 tablespoons vegetable oil – for oiling grill grates
- lemon – cut into wedges (for serving)
Instructions
1. Preheat a grill to medium-high heat (about 400–450°F). For charcoal, build a two-zone fire so you have a cooler area to move fish if needed.
2. Pat the salmon fillets dry, then brush on all sides with olive oil. Season evenly with kosher salt and black pepper; let stand at room temperature for 10 minutes while the grill heats.
3. Clean the hot grill grates well. Using tongs, rub the grates with a folded paper towel dipped in vegetable oil until glossy and well oiled.
4. Place the salmon on the grill skin-side down over direct heat. Close the lid and cook until the skin releases easily and the flesh turns opaque about two-thirds of the way up, 5–7 minutes depending on thickness.
5. Slide a thin metal spatula under the fish and gently flip. Cook covered until the center is just opaque and flakes with gentle pressure, 2–4 minutes more, or until an instant-read thermometer in the thickest part reads 120–125°F for medium (thicker fillets may take up to 12 minutes total).
6. Transfer to a plate and tent loosely with foil to rest 3–5 minutes; carryover heat will finish the cooking and keep the fish moist.
7. Serve immediately with lemon wedges.
Grilled salmon is a simple, elemental preparation that showcases the fish’s natural richness and silky texture. High heat crisps the skin while keeping the interior tender and juicy, and a light seasoning lets the clean, buttery flavor of salmon shine. A squeeze of fresh lemon brightens the dish, making it satisfying yet refreshingly light.
Rooted in open-fire cookery, grilling salmon has deep ties to regions where the fish is abundant, from the Pacific Northwest to Northern Europe and Japan. Over time, techniques have converged on a few essentials: dry the fish well, oil both fish and grates, start skin-side down, and cook just to medium so it stays succulent. Today it’s a staple of backyard cookouts and restaurant menus alike, prized for its straightforward method and consistently delicious results.