Grilling salmon is a great way to get dinner on the table on a busy weeknight. As a bonus, your house won’t smell like seafood for the following week! We keep the seasonings simple here to focus on the technique, but feel free to reach for any of your favorite rubs or seasonings.
Instructions
- Preheat the grill on High Heat for 10 minutes. Brush the grill grates clean and adjust the grill for Direct Medium-High Heat Grilling, 450°–500°F. Starting with hot grill grates will prevent the salmon from sticking.
- Prepare the grill for cooking over medium-high heat 500°F and preheat a griddle or cast-iron skillet.
- Prepare the grill for direct cooking over medium-high heat 450° to 500°F and preheat a griddle or cast-iron skillet.
- Rub the oil over the salmon portions, then season all over with the salt and pepper.
- Place salmon on the grill, skin-side up. Grill, with the lid closed for 6 minutes.
- Using a metal spatula, place the fillets directly on the hot griddle, flesh side down first, spacing the fillets evenly so they are easy to turn. Close the lid and sear the fillets over medium-high heat until you can lift them off the griddle without sticking, about 3 minutes. Turn the fillets over, close the lid, and continue to cook to your desired doneness, 3 to 5 minutes more for medium rare (125º to 130ºF). Slip a spatula between the skin and the flesh and transfer the fillets to warmed, individual serving plates. Serve immediately with lemon wedges.
- Flip the salmon over and continue cooking until the internal temperature reaches 135°F, 4–5 minutes longer.
- Remove the salmon from the grill and let it rest for 5 minutes before serving.
Special Equipment
- cast-iron griddle or skillet
- instant-read thermometer
Take your grill anywhere
Fire up your grill
