How To Grill Salmon

Use an unfrozen, skin-on salmon fillet weighing between 6 and 8 ounces and 1 to 2 inches thick.

Prep your grill by cleaning the grates and coating them in canola oil.

Set the grill temperature to around 400 to 450 degrees Fahrenheit.

Salt the salmon fillet and let it sit for 15 minutes to firm it up.

Coat the salmon fillet in canola oil and add lemon pepper and garlic powder as additional seasonings.

Once the grill is heated, place the salmon fillet on the grates skin side down.

Cook the salmon for 8 to 10 minutes, depending on thickness, waiting until the edges begin to brown and sizzle before flipping.

Gently flip the salmon so that it's flesh side down and cook for an additional 2 to 3 minutes.

Once the flesh is a nice opaque pink, the salmon is ready to serve.

Equipment Needed

Allergens