Grilled Salmon
How to grill salmon until it’s tender, juicy, and slightly charred! This Grilled Salmon Recipe uses simple seasonings for a quick marinade.
Servings: 6 slices
Calories: 207kcal
Ingredients
- 1 1/2 lbs salmon fillet cut into 6 slices
- 2 tbsp olive oil extra virgin
- 1 lemon or lime juice of
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- Ground black pepper to taste
Instructions
- In a small bowl, add olive oil, lemon juice, smoked paprika, garlic and onion powders, salt and pepper. Whisk 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.
- 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.
- 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 Instant Pot brown rice or Instant Pot quinoa.
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 1g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 438mg | Fiber: 1g | Sugar: 1g