Seafood
Easy Grilled Salmon (Only 2 Ingredients!)
By Samira Kazan
published May 29, 2025
Grilled salmon doesn’t need much. A little olive oil, some flaky salt, freshly ground pepper — and you’re set. Add charred lemon halves and a bundle of grilled asparagus on the side, and you’ve got the dreamiest easy dinner with barely any effort.
Love easy seafood dinners? This grilled salmon fits right in with my go-tos like Chilean sea bass , grilled tuna steak , and grilled shrimp skewers . They’re just as easy and full of summery flavor.
- What you’ll need
- How to make grilled salmon
- Tips for the best grilled salmon
- How to serve it
- FAQs
- More grilling ideas
- Grilled Salmon Recipe
What you’ll need
- Salmon fillets: skin-on works best on the grill (I used 2).
- Olive oil: to brush on the salmon.
- Salt + black pepper: simple seasoning that lets the fish shine.
- (Optional) Lemons: char on the grill and squeeze over before serving. For full details and measurements, check the recipe card below.
How to make grilled salmon
Start with the salmon. Pat the fillets dry with a paper towel, then brush both sides with olive oil. Season generously with salt and freshly cracked black pepper.
Preheat the grill. You want medium-high heat. If you’re using an outdoor grill, make sure the grates are super clean, then brush or spray them with oil so nothing sticks.
Add the salmon skin-side down. Place it straight on the grill and don’t move it — let the skin crisp up and the salmon cook most of the way through before flipping. After about 5–6 minutes (depending on thickness), gently flip and cook the other side for another 2–4 minutes, until the salmon flakes easily and is opaque in the center.
For best texture, aim for an internal temperature of 125–130ºF. For well-done or USDA-safe doneness, go up to 145ºF.
Serve warm. Pair with your favorite grilled vegetables. A quick squeeze of grilled lemon on top adds a lovely finishing touch if you like a bit of brightness.
Tips for the best grilled salmon
- Oil the grill and the fish: It’s the best way to avoid sticking — and helps get that perfect sear.
- Start skin-side down: This crisps the skin and helps the fillet hold together when it’s time to flip.
- Don’t rush the flip: Let the salmon cook most of the way through before turning. If it sticks, give it another minute.
- Take it off just before it’s done: Salmon continues to cook off the heat.
How to serve it
This grilled salmon goes with just about anything. Here are a few favorite pairings:
- Serve it with grilled broccoli , grilled cauliflower steaks , or grilled asparagus for a veggie-packed plate.
- Add some grilled potatoes in foil on the side to make it more filling.
- Slice it over a big green salad with avocado and lemon vinaigrette.
- Pair it with my Mediterranean salad for a refreshing, summery twist.
- Or flake leftovers into a rice bowl or pasta the next day.
The fish should flake easily with a fork and turn opaque in the center. For best results, use a thermometer: 125–130ºF for tender, medium salmon — or up to 145ºF for a firmer, well-done result.
Start with a clean, well-oiled grill, and brush the salmon with oil too. Let it cook skin-side down until it naturally releases — if it sticks, it’s not ready to flip yet.
Absolutely — this simple oil-salt-pepper approach works great for other firm fish like sea bass or tuna.
More grilling ideas
Made this grilled salmon ? I’d love to hear your thoughts — drop a comment below, and would love to see your recipe recreations – tag me on Instagram @Alphafoodie !
Equipment
- Grill
- Food Thermometer
IngredientsUS CustomaryMetric1x2x3x
- ▢ 2 fillets salmon (skin-on, about 5–6 oz each)
- ▢ 1/2 Tbsp olive oil
- ▢ salt to taste
- ▢ black pepper to taste
Instructions
- Pat the salmon fillets dry and brush both sides with olive oil. Season with salt and black pepper.
- Preheat your grill to medium-high. Clean and oil the grates well.
- Place salmon skin-side down and grill undisturbed for 5–6 minutes.
- Gently flip and grill the other side for 2–4 minutes, until the fish flakes easily and turns opaque.
- For medium salmon, aim for 125–130ºF internally; for well-done, go up to 145ºF.
- Serve warm with lemon wedges or your favorite grilled veggies.
Notes
- Brush oil on both the salmon and grill grates to prevent sticking.
- Start skin-side down to help the fish stay together and crisp up.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Salmon
Equipment
- Grill
- Food Thermometer
Ingredients
- 2 fillets salmon (skin-on, about 5–6 oz each)
- 1/2 Tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Pat the salmon fillets dry and brush both sides with olive oil. Season with salt and black pepper.
- Preheat your grill to medium-high. Clean and oil the grates well.
- Place salmon skin-side down and grill undisturbed for 5–6 minutes.
- Gently flip and grill the other side for 2–4 minutes, until the fish flakes easily and turns opaque.
- For medium salmon, aim for 125–130ºF internally; for well-done, go up to 145ºF.
- Serve warm with lemon wedges or your favorite grilled veggies.
Notes
- Brush oil on both the salmon and grill grates to prevent sticking.
- Start skin-side down to help the fish stay together and crisp up.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/grilled-salmon-bowl/
