This Grilled Salmon is juicy, flaky and flavorful. Simple seasonings and no marinating make this salmon recipe quick and easy restaurant quality meal at home.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 slices 1x
- Category: Dinner
- Method: Grilling
- Cuisine: North American
- 1 1/2 lbs salmon fillet, cut into 4 slices
- 1 1/2 tbsp avocado or olive oil
- 1/2 large lemon or 1 lime, juice of (or apple cider vinegar)
- 1/2 tsp smoked or regular paprika
- 1/2 tsp garlic powder
- 1/2 tsp
- Ground black pepper, to taste
- In a small bowl, add olive oil, lemon juice, paprika, garlic powder, salt and pepper. Stir with a brush to combine.
- In a shallow flat dish with edges lay salmon slices and brush with marinade. Marinate from 10 minutes for up to 24 hours. Longer marinating time, more flavorful salmon. 1o mins is tasty too though.
- Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with soaked in oil paper towel. It is important to avoid salmon sticking to the grill. Or use grill mats.
- Place salmon on the grill skin side up, close the lid and grill for about 4-5 minutes.
- Check with spatula – if salmon has nice grill marks and comes off the grill easy – you flip it. The key to prevent fillet from falling apart is to move spatula under it slowly and flip.
- Cook uncovered for another 3-4 minutes or until thermometer reads 125 degrees F for medium rare or 140 F for medium.
- Serve hot or cold on top of salad, with mango salsa or guacamole, or with brown rice or quinoa.
Store: Refrigerate leftovers for up to 4 days in an airtight container.
Freeze: You can freeze leftover cooked salmon for up to 3 months in an airtight container.
Wild salmon is more lean than farmed salmon and can come out dry. Make sure not to overcook and by following recipe instructions.:)
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