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Simple Grilled Salmon – Perfect Kosher Fish Every Time

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PareveFish

Grilled salmon needs very little: olive oil, salt, pepper and a hot, clean grill. The result is a lightly charred outside and a moist, flaky center, finished with lemon and fresh herbs.

Grilling Tips

Clean and oil the grates well, and heat the grill to medium-high. Salmon’s natural oils can cause flare-ups, so keep an eye on it. Grill skin-side down first and don’t move the fillet until it releases easily from the grate; if it sticks, it isn’t ready to flip. Cook until the center reaches 145°F, adding a minute per side for fillets thicker than an inch. Choose fillets of similar thickness so they finish together.

Kosher Notes

Grilled salmon is pareve. If you use the same grill for meat, many people use a separate grate or a clean sheet of foil for fish, and serve fish and meat on separate plates.

Leftovers

Leftover salmon keeps for 2 days and is excellent flaked into salads or grain bowls.

Simple Grilled Salmon – Perfect Kosher Fish Every Time
This foolproof grilled salmon recipe uses just salt, pepper, and olive oil to let the fish's natural flavors shine through.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 pieces salmon fillets 6 oz each, skin-on
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 medium lemon cut into wedges for serving
  • 2 tablespoons fresh herbs dill or parsley, chopped (optional)

Method
 

  1. Remove salmon from refrigerator 15-20 minutes before grilling to bring to room temperature. This ensures even cooking.
  2. Preheat grill to medium-high heat (about 400-450°F). Clean and oil the grates well to prevent sticking.
  3. Pat salmon fillets completely dry with paper towels. Brush both sides lightly with olive oil.
  4. Season both sides of salmon with salt and pepper, pressing gently to help seasonings adhere.
  5. Place salmon on grill skin-side up. Cook for 4-5 minutes without moving until fish releases easily from grates.
  6. Flip salmon carefully using a wide spatula. Cook skin-side down for 3-4 minutes more until fish flakes easily with a fork.
  7. Remove from grill and let rest for 2 minutes. Squeeze fresh lemon over fillets and sprinkle with herbs if using.
  8. Serve immediately with lemon wedges on the side.

Notes

Look for salmon fillets that are similar in thickness for even cooking. The internal temperature should reach 145°F. If your fillets are thicker than 1 inch, add an extra minute per side. Leftover salmon keeps in the refrigerator for up to 2 days and is excellent flaked into salads.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 320mg 14%
Dietary Fiber 0g
Total Sugars 0g
Protein 39g 78%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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