This post might seem obvious, but when I started grilling this summer for the first time, it felt like a different beast. I was used to my oven and knew all of its quirks. Cook salmon in the oven? No problem – turn oven to 400 degrees, bake for 12-15 minutes, done. But with the grill, I had no frame of reference on how long to cook the salmon and at what temperature. After some research and a few attempts, I was able to perfect how to make grilled salmon that honestly tastes better than when I cook it in the oven.
A few things to note before diving into it: always buy/eat wild salmon. It can be frozen, it can be fresh, but just please stay away from farmed. Not only is the quality and taste lacking, but also the nutrients are inadequate. Also, I’ve tried it a few different ways, but the most consistent and flaky finish comes from using a grill pan and covering it in olive oil (but not folding it up in a foil packet).
How to Make Grilled Salmon
- 1 filet Wild salmon
- 1 tbsp Olive oil
- 1 tbsp Grass-fed butter
- 2 tbsp seasoning of your choice (I typically use either a combo of herbs and salt, or a blackened seasoning)
First, fire up the grill! Turn it up to 450 degrees and let it get hot.
While waiting, prep the salmon. Get out your grill pan and cover it with aluminum foil for easy clean up and no sticking. Then place your salmon on it.
Pour the olive oil on the salmon. Then layer on your choice of seasonings and spices. Then, add the butter just plopped on top of the salmon. This helps add depth of flavor and tenderness. We don't want any dry fish around here!
Now that the grill is ready, take the salmon out and place the pan on the grill. Close it up, and let it cook for 10-15 minutes. Everyone's grill is different, so just start checking it around 10 minutes to see how much longer it might need.
PS – While you’re at it, throw some Brussels sprouts and bread on the grill to round out your easy and healthy weeknight dinner!