How to Grill Salmon

Grilling salmon is a lot easier than you think and this recipe is proof. All you need are three ingredients and a grill to make perfectly cooked, flaky salmon every time. Learn my not-so-secret grilling technique for how to grill fish that should become your go-to all summer long.

Prep Time 5

Cook Time 10

Preheating Time 10

Total Time 25

Servings filets

Calories 203kcal

Ingredients

1.25 lbs. salmon 1.25” – 1.5” thickness, skin on (cut into 4 oz. fillets)
1 ½ teaspoons Cajun seasoning
100% avocado oil spray

Instructions

Lightly oil the grates you plan to cook the salmon on before turning on the heat.
Preheat the grill. We want it on a medium-high heat around 475°F-550°F. (Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.)
While the grill preheats, prepare the salmon. Spray both sides of the 1.25 lbs. salmon fillets with the 100% avocado oil spray. Season the flesh side with 1 ½ teaspoons Cajun seasoning.
Right before you put the salmon on the grill, turn off one of the burners. You will want to place the salmon directly on top of the burner that is turned off so that the flames do not jump and burn the flesh or the skin of the salmon. The indirect heat is key here.
Place the salmon on the grill, skin-side down. Grill for 4-5 minutes per side. When the salmon is ready to turn, the skin should easily release from the grill. If it sticks, it is not ready so give it a little time before trying to flip it again.
When the salmon reaches 130°F internally, remove from the grill. Cover with a sheet of foil for 5-10 minutes to rest. The temperature needs to rise to 135°F for it to be safely enjoyed, but you can cook it to 145°F if you prefer it more cooked through.
Serve warm with your favorite sides.

Notes

Let the salmon cool completely then transfer to an airtight container. Store in the refrigerator for 2-3 days.

Nutrition