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