Generously coat the flesh side of the salmon with oil and cook it 90% of the way skin side down until the skin releases easily from the grill, about 6-8 minutes, before turning to the flesh side for 2-4 more minutes.
Preheat the grill. Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
Season the salmon. Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
Grill the salmon. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking. Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness.
Rest before serving. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar sauce or cucumber dill sauce.
Nutitrion
Serving Size: 1 serving
Calories: 73 kcal
Carbohydrates: 3 g
Fat: 7 g
Sodium: 1163 mg
Reviews
Tim on 2026-04-15 (5 stars): GDawg is the man, thank you for sharing. I've been using this recipe (technique) for several years and it never fails. Best bookmark in my phone.
Ethan on 2024-12-25 (5 stars): This is the clear, practical commentary that really helps me know how to grill salmon well. Thanks!
Chris on 2024-10-14 (5 stars): delicious
Kim on 2024-09-20 (5 stars): Great recipe! I followed recipe exactly, minus the pepper, used a Meater digital thermometer & removed from gas grill at 130 degrees. Salmon rose to 149 after 5 minute rest. It was perfect.
Vanessa on 2024-08-12 (5 stars): Really pleased with how well this turned out. I did a short marinade in a teriyaki sauce before-hand. Added some chili crisp on top afterwards and served with rice and veggies.
Spud Fed on 2024-07-18 (4 stars): Hayley. Forgot to mention lime zest. For a great farmed fish. Idaho coho is 1st on the list for farmed salmon. I prefer a Oregon troll caught kingsalmon or Copper River red for wild commercial salmon.
Spud Fed on 2024-07-12 (4 stars): I fished in Alaska and I am partial to Wild Sockeye and a good troll caught King off of Washington Oregon coast but do not count out Idaho farm raised not pen raised coho salmon.
Spud Fed on 2024-07-12 (4 stars): Texans Kansas City North Carolinians want to put Barbecue on everything. not that I don't like a great barbecue but on good salmon. might as well throw Barbecue on a piece of celery. Yum
Spud Fed on 2024-07-12 (4 stars): I fished in Alaska and I am partial to Wild Sockeye and a good troll caught King off of Washington Oregon coast but do not count out Idaho farm raised not pen raised coho salmon.
Spud Fed on 2024-07-12 (4 stars): well the temperature was right on the grill getting hot your husband's technique is absolutely perfect the only thing I've done different is have smoked paprika. that just pops it all off so I'll give you a recipe four stars but I'll give mine five not because I'm inpartial. love you you're other recipes and subscribe to your website can't wait to give them a try.
