Grilled Salmon Fillet

Why pan-sear salmon when you can grill it and create a smoky, flavorful option? This grilled salmon fillet recipe is one of our best 30-minute meals, and harnessing the power of the grill means the whole thing comes together in just 25 minutes—prep and all.

The best part about learning how to make grilled salmon fillet is that this cooking method infuses the fish with a ton of flavor without adding extra fat. It’s a lighter meal choice that doesn’t compromise on taste, combining the rich flavor of salmon with a bright, tangy marinade and a touch of smoky flavor from the grill.

What is the best type of salmon for grilling?

King salmon (aka chinook) is often considered the best type of salmon for grilling due to its high-fat content, which keeps it from drying out. Sockeye and coho salmon are also excellent choices if you can’t find king salmon at the store. When it comes to sources, we generally prefer wild-caught salmon for its flavor profile, but farm-raised salmon also tastes great on the grill.

Grilled Salmon Fillet Ingredients

• Salmon: A 1-pound fillet is the star of this recipe. We like using wild-caught salmon for its bright color and vibrant flavor.
• Lemon juice and zest: Freshly squeezed lemon juice and grated lemon zest add brightness and tang. You can squeeze the juice from the lemon by hand or juice a lemon the easy way in the food processor. Either way, make sure to zest the lemon before juicing it!
• Red wine vinegar: This type of vinegar adds a subtle acidity and sharp flavor that balances the richness of the salmon.
• Seasonings: Garlic powder imparts a savory depth to the marinade, while dried basil adds a mild, slightly sweet flavor that pairs beautifully with the lemon and garlic. For even more flavor, use fresh basil.
• Soy sauce: Soy sauce adds an umami-rich flavor that enhances the salmon’s natural taste. You can use tamari or soy sauce, or opt for low-sodium brands to tone down the saltiness.
• Parmesan cheese: Grated Parmesan gives the salmon a slightly nutty finish that complements the acidity of the lemon and vinegar.
• Lemon wedges: If you want to add a final squeeze of freshness to the fish, serve the finished dish with lemon wedges on the side.

Directions

Step 1: Prepare the salmon

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Preheat the grill to medium heat. Place the salmon fillet, skin side down, in a disposable foil pan.

In a small bowl, whisk together the lemon juice, red wine vinegar, lemon zest, basil, garlic powder and soy sauce. Pour the marinade evenly over the salmon fillet, making sure the fish is fully coated. Sprinkle with Parmesan cheese and pepper.

Editor’s Tip: If you don’t have a foil pan, use heavy-duty aluminum foil to create a boat shape that will hold the fish fillet and contain the marinade. For extra flavor, you can marinate the salmon in the fridge for up to 30 minutes before grilling.

Step 2: Grill the salmon

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Place the pan on the preheated grill. Cover the grill and cook the fish over medium heat until it flakes easily with a fork, 15 to 20 minutes.

Step 3: Finish with additional cheese

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Once cooked, remove the salmon from the grill. If desired, sprinkle with additional Parmesan cheese and pepper, and serve with lemon wedges.

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Recipe Variations

• Spice it up: Add crushed red pepper flakes to the marinade to give these grilled whole salmon fillets a hint of heat.
• Change the herbs: Include fresh herbs like dill or parsley to create a different flavor profile.
• Add a glaze: Brush the salmon with a glaze during the last five minutes of grilling for a sweet finish. Try using the glaze from our brown sugar-glazed salmon recipe, or grab one from your favorite ham recipe (like maple-glazed ham).
• Give it an Asian-inspired twist: Replace the basil and Parmesan cheese with ginger, sesame oil and a sprinkle of sesame seeds for an Asian-inspired dish. For more inspiration, check out the marinades used in teriyaki salmon, ginger honey marinated salmon and miso salmon.

How to Store Grilled Salmon Fillets

Allow the grilled whole salmon fillets to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days.

Can you freeze grilled salmon fillets?

You can freeze cooked salmon for up to three months. Let the salmon cool completely. Then, wrap the fillets tightly in storage wrap and place them in a freezer-safe bag. Thaw the fish overnight in the refrigerator before reheating.

How do you reheat grilled salmon fillets?

To reheat grilled salmon, wrap the fillets in foil and bake them in a 300°F oven until warmed through. You can also reheat the fish in a covered skillet over medium-low heat. Avoid the microwave, which can dry out the fish.

Grilled Salmon Fillet Tips

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How do you keep salmon fillets from drying out on the grill?

Salmon can taste dry if overcooked, so keep a close eye on the salmon fillets after they hit the grill. The salmon is finished cooking when the flesh flakes easily with a fork and looks opaque with a slightly pink center. If you want to use an instant-read thermometer, the salmon should reach an internal temperature of at least 145° at its thickest part.

Do you grill salmon skin-side down first?

When making grilled salmon, we like to cook the fish skin-side down because the skin protects the fish from drying out. In this recipe, we cook the salmon in a foil pan and keep the grill lid closed, so the fish doesn’t need to be flipped.

How long does salmon need to be on the grill?

We grill a whole 1-pound salmon fillet for 15 to 20 minutes, but the actual cooking time depends on the fillet’s thickness and the grill’s temperature. Thicker cuts need to be on the grill longer to cook through.

How do you prevent grilled salmon fillets from sticking?

Using a foil pan will prevent the fillets from sticking to the grill grates as they cook. However, if you skip the pan, make sure to clean the grill grates and lightly oil them before preheating the grill. Alternatively, you can use grilling tools and accessories like a grilling basket or cedar plank, which is fantastic for added flavor and easy handling.