How to Grill Salmon - Cook perfectly flaky, succulent salmon on the grill all summer long with our foolproof tips and the easiest marinade recipe! You won't believe how simple it is to make this impressive dish at your next cookout.
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: dinner, Main, Main Course
Cuisine: American
Servings: 6servings
Calories: 267kcal
Ingredients
2poundswild-caught salmoncut into individual portions
If you purchased one whole salmon fillet, cut it into 6 individual portions. Pat them dry with a paper towel.
In a small bowl, mix the oil, Dijon mustard, lemon juice, brown sugar, liquid smoke, salt and pepper. Whisk well until smooth.
Brush the salmon marinade over the top and sides of each piece.
Preheat the grill to medium heat. Try to keep it right around 350-360 degrees. Once hot, spray the grates with nonstick grill spray. (Or pour oil on a folded paper towel, then use a long pair of tongs to rub the oil on the grates.)
Place the salmon fillets on the grill, top side down. Grill for 2 minutes to form grill marks.
Carefully flip the salmon fillets onto the skin side. Grill another 4 to 8 minutes. (6 minutes total for fillets under ½ inch thick, and 9-10 minutes total for fillets around 1 inch thick.) When you touch the thickest part it should feel slightly firm, but not hard.
Use a wide metal spatula to lift the salmon off the grill. If the skin sticks, use the edge of the spatula to separate the skin from the meat and lift it off.
Allow the salmon to rest 5 minutes before serving.