The Best Way To Grill Salmon – An Easy 15 Minute Recipe

When it comes to a healthy and satisfying dinner that’s quick and easy to prepare, it doesn’t get much better than this grilled salmon recipe. Bursting with flavor and ready in just 15 minutes, this dish is perfect for busy weeknights but also elegant enough for a special occasion dinner for two.

A quick and easy homemade dry rub is used to give the salmon a ton of flavor. It is made from a simple combination of spices that you most likely already have in your kitchen.

Simply mix the dry rub ingredients together and sprinkle it on top of the salmon and begin grilling. Once cooked the spices penetrate the surface of the salmon ensuring you will have great flavor in every bite.

The smoky, charred flavor from the grill combined with the hearty, rich taste of salmon and the earthy tones of the dry rub make this dish taste delicious. Not to mention that this quick dinner recipe for two is extremely healthy!

High in protein and omega-3 fatty acids, it’s a delicious way to keep your summer figure in shape. Serve it with a crisp green salad and it makes for the perfect summertime meal.

However you can also serve it with just about any side dish. Keep the entire meal on the grill and make a Potato Pack, Grilled Vegetables or Grilled Corn on the Cob for easy clean up!

What Is The Best Type of Salmon To Purchase

When it comes to buying salmon, you’re faced with two main choices – wild-caught or farm-raised. Wild-caught salmon is generally considered superior in terms of both taste and nutritional value. It has a stronger, more distinctive flavor and higher levels of Omega-3 fatty acids.

Farm-raised salmon, on the other hand, can be a more affordable option and is more widely available year-round. However, it often contains more fat and potentially, depending on farming practices, higher levels of contaminants.

For this recipe, wild-caught Alaskan salmon would be the preferred choice due to its superior flavor and health benefits. However if you can find farm-raised salmon that has the eco-friendly blue seal of approval from the Marine Stewardship Council that would be a good second choice.

Advantages of Grilling Salmon

Grilling is often hailed as the best way to cook salmon due to the unique, smoky flavor it imparts to the fish. The high heat from the grill promotes caramelization on the salmon’s surface, creating a delightful crispy exterior while preserving a juicy, tender interior.

In addition to the enhanced taste and texture, grilling offers health benefits too. This method requires less added fat, and any excess fat in the salmon itself drips away during cooking, making your salmon dish leaner and healthier.

The Keys To Grilling Salmon

However many of us steer away from grilling due to the fear that the delicate salmon filets will be difficult to cook. Although it may seem intimidating, there are a few keys to grilling salmon to perfection.

1. Room Temperature Salmon – Let your salmon sit out of the refrigerator for about 30 minutes to reach room temperature. This will prevent the salmon from going into shock from being transferred from a cold environment to an extremely hot one.

2. Keep The Skin On – The skin acts as a barrier to prevent the delicate flesh from overcooking. Then once grilled the skin of the salmon will easily peel off.

3. Oil The Salmon & The Grill Grates – Before grilling, lightly oil both the salmon and grill grates to prevent sticking. The oil on the fish will allow the dry rub to adhere to the surface and oiling the grates will prevent the fish from sticking.

4. Cook On Medium Heat – Instead of firing up the grill to a high temperature place the burners over medium heat. This will help prevent the salmon from cooking too fast and having that white creamy substance all over it.

5. Cook With The Grill Lid Down – It is best to keep the grill lid down when grilling salmon. This will allow the heat to rotate around the filets and ensure even cooking.

6. DO NOT OVERCOOK – Lastly, be careful not to overcook the salmon as it can become dry and lose its flavor. As soon as the fish can flake easily with a fork, it is time to remove it from the grill.

How To Best Season Grilled Salmon

Salmon can take on several different flavors depending on the season used. The seasoning used in this recipe is a blend of simple yet flavorful spices that you most likely already have in your kitchen.

Garlic powder, onion powder, dried parsley, dried basil, and Kosher salt and used to create the dry rub. These seasonings work together to enhance the natural flavors of the salmon without overpowering it.

However, salmon’s versatility means that it pairs well with many other seasonings. Some other popular options include dill, lemon zest, black pepper, smoked paprika, or even a touch of brown sugar for a sweet-salty flavor profile.

You can even use honey, garlic, soy sauce & Sriracha sauce to make an unbelievably delicious Honey Garlic Salmon recipe.

How To Know When Salmon Is Cooked

Knowing when your salmon is perfectly cooked can be a bit tricky, but there are a few telltale signs. The salmon should have an internal temperature of 145°F when measured with an instant-read thermometer at the thickest part.

However instead of relying solely the internal temperature there are other ways that the experienced grill masters can tell when the salmon is ready to be pulled off the grill. Visually, the salmon will turn from pink to slightly opaque in color.

The texture of the filets will transition from soft and pliable to somewhat firm. In addition the fish will easily flake with a fork when cooked through.

Be mindful not to overcook salmon, as it can quickly turn from moist and tender to dry and tough. And with the cost of salmon on the rise, no one wants that!

There you have it – a delicious, nutritious and straightforward guide to grilling salmon. Now, fire up that grill and make a restaurant-quality salmon dinner right in your own backyard.

The Best Way To Grill Salmon

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 salmon filets (6 ounces each)
• 2 teaspoon olive oil, divided

Dry Rub Ingredients

• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley
• 1/8 teaspoon dried basil
• 1/8 teaspoon Kosher salt

INSTRUCTIONS

Remove the salmon from the refrigerator 30 minutes prior to grilling to bring the fish to near room temperature. Heat the grill over medium heat.

As the grill heats, rub 1 teaspoon olive oil entirely over each piece of fish, including the skin side. Set aside.

In a small bowl, mix together the dry rub seasonings. Then sprinkle over the top of each piece of fish.

Place the remaining 1 teaspoon of olive oil in a shallow bowl. Then fold a paper towel and hold it together with grilling tongs and dip the paper towel in the olive oil and grease the grill grates.

Place the salmon pieces, skin side down on the grill and close the lid. Grill for 5 minutes or until you can see the sides of the salmon turning opaque in color half way up the sides of the salmon pieces.

Then use a metal fish grilling spatula to carefully flip the salmon over. This will help prevent the skin from peeling off when flipped with a standard grilling spatula.

Cover and continue to grill for 4-5 minutes. Flip one more time and check for doneness.

The fish should be slightly firm and flake when checked with a fork. Remove and serve immediately.

Enjoy! Mary

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