Simplest Grilled Salmon

By Sam Sifton

Updated May 31, 2024

Simplest Grilled Salmon
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
10 minutes
Rating
4(796)
Comments
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For those who love seafood but don’t like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier. You can use a charcoal or a gas grill, and you only need olive oil, salt and pepper to bring out the salmon's rich flavor. A clean grill is crucial for cooking fish, which doesn’t have a lot of fat, meaning it’s more liable to stick to the grate. Scrape and oil, always.

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Ingredients

Yield:4 servings
  • 4(6- to 8-ounce) salmon fillets 
  • Salt and pepper
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

438 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 41 grams protein; 469 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a medium-high fire on a clean gas or charcoal grill. (If the grill isn't clean, the salmon will stick to the grate.)

  2. Step 2

    Season the salmon with salt and pepper, lightly oil the grate of the grill, then place the fillets skin-side up over the fire and cook for about 2 to 3 minutes, until lightly browned.

  3. Step 3

    Gently flip the salmon over and cook 3 to 4 minutes more for medium rare. You can cook a little longer if you'd like, but take care not to overcook.

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Ratings

4 out of 5
796 user ratings
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Comments

Don

Put an entire salmon filet (skin side down) on an untreated cedar shake. Rub with olive oil and season with salt and pepper (or whatever -- I like adobo). Lay the shake on a hot grill, close the lid, and cook for 12 minutes. The edges of the shake will burn away, creating a nice smoke in the process. The portion on which the fish rests will not burn. Slide a spatula between the skin and the meat and lift onto a serving platter. The meat will be moist every time, with a slight smoky flavor.

Richard Ragnell

Actually, the rule of thumb is 5 minutes per side per inch of thickness. i.e., a 1 inch thick slice of salmon (or any other fish) should cook in 10 minutes total

Martin

A silicone grill mat makes it a cinch. Put the mat on the grill, put the fish on the mat, 5 minutes a side more or less depending on thickness, and no sticking problem or fire flare-ups. Fish comes out with a nice char and grill marks. Find them on Amazon.

Ross

This is my preferred way for grilling individual salmon filets, and with slight adaptions works just as well with skin off — especially if you use the NYT’s dry-brining method for salmon. For bigger pieces, I prefer the skin-on, one-side only method for the grill.

Julie

I loved it exactly as is! Used sockeye fillets. Served with a salad and no-oil spiced sweet potato fries from the air fryer.

Karen

Goofed and put skin side down first and it was still perfect

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