Grilled Salmon

Ingredients

• 4 × 170–227 g (6–8 oz)skin-on salmon fillets, pin bones removed (or 907 g (2 lb) whole fillet, cut into 5 cm (2 in) thick fillets)
• 15 ml (1 tablespoon)extra-virgin olive oil
• 30 ml (2 tablespoons)seafood seasoning
• 1lemon, halved

Instructions

1. 1

   Prepare the grill

   Set up a charcoal grill for direct, single-zone cooking with lump charcoal. Aim for 230–260°C (450–500°F) over the heat.

2. 2

   Season the salmon

   If using a whole fillet, cut it into four equal pieces, keeping the skin on. Brush both sides with olive oil and season generously with the seafood seasoning.

3. 3

   Grill skin-side down

   Place the salmon skin-side down over direct heat. If the grill is hot enough, the grate does not need oiling. Grill for 8 minutes at 230–260°C (450–500°F), aiming for a sear without charring the fish.

4. 4

   Check and flip

   After 8 minutes, gently nudge the salmon with a fish spatula or tongs to see whether it releases from the grate. If it sticks, check again after 1 minute; once the skin has seared, it should release easily. Flip and grill over direct heat for 3 more minutes, or until the centre reaches 57–60°C (135–140°F).

5. 5

   Rest the salmon

   Take the salmon off the grill and leave it to rest for 10 minutes so it can finish cooking from residual heat.

6. 6

   Grill the lemon

   While the salmon is grilling, place the lemon halves cut-side down on the grill for 5 minutes, or until nicely seared. Remove them, then squeeze a little juice over each fillet before serving with a side of your choice.

What is grilled salmon?

Grilled salmon is a simple American-style main made by cooking salmon directly over a hot grill. This version keeps the skin on, uses a dry seafood seasoning rather than a marinade, and finishes with charred lemon.

The hot grill helps sear the skin while the fish cooks quickly. Keeping the seasoning and finishing touches uncomplicated lets the salmon remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 1g protein, 4g carbs, 4g fat.

The salmon provides most of the protein and also contributes fat; the olive oil adds further fat. The seafood seasoning may contribute sodium, while the listed ingredients provide little carbohydrate. Serve with vegetables or salad and a suitable carbohydrate side, such as potatoes, to round out the plate.

Choosing and preparing the salmon

Skin on: the skin helps protect the flesh from the grill and can release more readily after it has seared. Ask for pin bones to be removed, or check the fillets before cooking.

Even pieces: if starting with a whole fillet, cut it into four equal portions so they cook at a similar pace. Keep the skin attached to each piece.

Getting the grill temperature right

Direct heat: aim for 230–260°C (450–500°F) over lump charcoal, as specified in the method. A hot grate helps the fish sear rather than cling, but the salmon still needs watching so it does not burn.

Clean grate: start with a clean cooking surface and let it heat thoroughly. The recipe does not call for oiling the grate when it is hot enough.

How to tell when it will flip

Release cue: after 8 minutes, gently nudge the fish with a fish spatula or tongs. If it resists, give it another minute and check again instead of pulling it free.

Gentle handling: once the skin has seared, the salmon should lift more easily. Turn it carefully to keep the fillets intact.

Checking doneness and resting

Temperature: after flipping, grill for 3 minutes, then check the centre for 57–60°C (135–140°F). Fillet thickness and grill heat can affect how quickly it reaches this point.

Resting: remove the fish and leave it for 10 minutes, as directed. Residual heat will continue cooking it, so account for that when checking the temperature.

Serving with grilled lemon

Charred lemon: grill the cut halves flesh-side down for 5 minutes, until seared. Squeezing the warm lemon over the salmon adds a bright finish.

On the side: serve with your favourite accompaniment. Vegetables, potatoes or a simple salad can make a complete plate without distracting from the fish.

Recipe notes & tips

• Dry the salmon skin before seasoning to encourage it to sear.
• Let the grill reach the target temperature before adding the fish.
• Place the fillets skin-side down first and avoid moving them during the initial sear.
• Use a fish spatula to turn the fillets gently.
• Check the thickest part of the fish with a thermometer.
• Grill the lemon cut-side down while the salmon cooks.

Variations

• Change the seasoning: use a different seafood seasoning blend to alter the flavour.
• Add herbs: scatter chopped dill or parsley over the salmon after grilling.
• Use lime: grill lime halves in place of the lemon for a different citrus finish.
• Add a little heat: choose a seafood seasoning blend with chilli.
• Serve as a salad: flake the cooked salmon over salad leaves with the grilled lemon.

Common mistakes to avoid

• Forcing the flip: if the salmon sticks, give it another minute before checking again.
• Starting on a cool grill: wait until the grill reaches 230–260°C (450–500°F) before cooking.
• Overhandling the fish: leave it skin-side down for the first 8 minutes, then nudge gently to test release.
• Skipping the temperature check: check the centre after the additional 3 minutes on the second side.
• Cutting the rest short: leave the salmon to rest for the full 10 minutes before serving.

How to store

Refrigerate leftover salmon in an airtight container and eat within 2 days. Reheat gently in a covered pan or in short bursts in the microwave until just warmed through, as prolonged heating can dry it out.

Frequently asked questions