Grilled Salmon

5 from 1 reviews

Juicy and flaky Grilled Salmon with simple seasoning in 30 minutes. Cooking salmon on the grill is easier than you think if you follow a few simple rules.

  • Author: Olena of
  • 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
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp
  • Ground black pepper, to taste


  1. In a small bowl, add olive oil, smoked paprika, garlic powder, salt and pepper. Stir with a brush to combine.
  2. In a shallow flat dish with edges lay salmon slices and brush with marinade. Marinate from 15 minutes for up to 24 hours. Longer marinating time, more flavorful salmon. 15 mins is tasty too though.
  3. 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.
  4. 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.
  5. Cook uncovered for another 3-4 minutes or until thermometer reads 125 degrees F for medium rare or 140 for medium.
  6. Serve hot or cold.

Store: Refrigerate 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.


You can use apple cider vinegar instead of lime and lemon.

Wild salmon is more healthy option than farmed. Although it is more dry. Make sure not to overcook and follow recipe instructions.:)

Smoked paprika adds a nice flavor but if you don’t have any, it’s OK. Grill will add nice smoky flavor too. I like the red colour paprika adds. Grilled salmon is easy going – use what you have.

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