Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat 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.
- Season the salmon: Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
- Grill 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.
- Rest 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.
Notes
For the best smokey flavor, use a charcoal grill. Ensure the grill is smoking hot to prevent the salmon from sticking to the grates.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 1163 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: grilled salmon, skin-on salmon, healthy dinner, summer grilling