This Grilled Salmon Recipe couldn’t be easier! Just grab a few seasonings and dinner is done in 15 minutes!
- 4 (1 1/2 inch thick, about 6–8 ounces each) skin on salmon filets – see note*
- Old Bay Seasoning
- Kosher salt
- Fresh Black pepper
- Lemon wedges
- Take the salmon out of the refrigerator 15 minutes before grilling.
- Preheat the grill to a medium-high heat, about 375 – 400 degrees.
- Season the tops of the salmon filets with the Old Bay, salt and pepper.
- Oil the grill or spray the grates with non-stick spray. Add the salmon filets to the grill, skin side down. Grill the salmon for 6-7 minutes until the top of the salmon is slightly firm.
- Flip the salmon over and grill for another 3-4 minutes, depending on how thick your salmon filet is.
- The salmon is done when the temperature is 145 degrees, so remove the salmon from the grill at 140, then let it rest until it reaches 145 degrees. (See the post or the recipe card notes for additional cooking temperature recommendations.) The salmon is done when you can easily flake the flesh with a fork.
- Serve with lemon wedges.
Cooking Temperatures for Salmon: If you’re looking at FDA standards, then you’ll want to pull the salmon off the grill at 140 degrees. After resting for 5 -10 minutes, the salmon will be at 145 degrees which is the recommended temperature for salmon.
However, a lot of professional chefs like salmon a little more medium rare, around 125 degrees. We’ll leave this up to you, but we like our salmon cooked somewhere in between. I’ll usually pull it off the grill or out often oven around 130-135 degrees.
Another good way to tell if salmon is done is to flake the meat with a fork. If it flakes apart easily then it’s done!
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: mantitlement recipes, salmon recipes, grilled salmon, grilling recipes, grilled seafood, healthy recipes, low carb recipes