Grilled Salmon Recipe
An easy, goof-proof grilled salmon recipe that results in amazing salmon each and every time! Read my tips and tricks above for the most amazing main dish!
Servings: 4 servings
Calories: 407kcal
Equipment
Ingredients
Grilled Salmon:
- 1½ pounds skin-on salmon fillet
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/8 to ¼ tsp cayenne pepper optional
- 1/2 tsp sea salt
Grilled Zucchini Tomato Salsa
- 1 medium zucchini squash grilled and chopped
- 1 medium yellow squash grilled and chopped
- 1½ cups cherry tomatoes halved or quartered
- 1 jalapeno seeded and chopped
- 1 clove large garlic minced
- 1/4 cup red onion finely chopped
- 4 leaves large mint finely chopped
- 3 Tbsp lime juice
- 2 Tbsp olive oil
- 2 tsp pure maple syrup optional
- sea salt
Instructions
Prepare the Salmon:
- Brush the grill with a wire brush to remove any food particles. Spray the grill liberally with cooking oil. For a gas grill, preheat the grill to medium-high (400 to 450 degrees F). Note: if using a charcoal grill, heat the grills in a chimney for 15-20 minutes ahead of time, until many of the coals are white.
- Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with avocado oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
- Place the salmon fillet on the hottest part of the grill skin-side down. Ensure the fish is sitting parallel to the grill grates rather than perpendicular. This helps simplify the flipping process.
- Cover the grill with the lid. Cook for 3 to 6 minutes, or until the skin is very crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches your desired done-ness. Salmon is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the fish to get an accurate temperature read. For medium-rare salmon, cook about 2 minutes per side, or until the internal temperature reaches 125 degrees F in the center. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
- Transfer salmon to a serving platter and serve with grilled zucchini salsa!
Prepare the Salsa:
- Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper.
- Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
- Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.
Video
Nutrition
Serving: 1of 4 | Calories: 407kcal | Carbohydrates: 1g | Protein: 31g | Fat: 29g