It can be nerve-wracking to make grilled salmon. Compared to hearty burgers and steaks, salmon fillets look so tender and delicate. But the grill is a perfect cooking method for salmon. The grill’s smokiness is a subtle way to amp up salmon’s mild flavor, and the high heat creates a delicious charred finish.
The only problem with grilling fish is that it flakes. If it sticks to the grill, you’ll watch your investment crumble into the fiery inferno below. Luckily, we have a bit of good news: Fish doesn’t have to stick to the grill. In fact, it’s easily avoidable. Learn how to grill salmon—without it sticking—by adopting a few simple techniques.
Best Salmon for Grilling
You have a few choices regarding how to buy salmon. For grilled salmon, choose fillets or steaks. The fillets tend to be a bit thinner, so they’ll cook up more quickly than the steaks, but both options work well on the grill. Whether you plan to eat the skin or not, it’s always best to opt for skin-on salmon, too. The skin gives you a buffer between the delicate flesh and the hot grill, protecting the salmon from sticking.
We always opt for wild-caught salmon when we have the option. It’s naturally leaner, so you’ll need to watch it carefully to keep it from overcooking. But we love its bolder color and more complex, salmon-forward flavor. Farm-raised salmon might be a better fit for some picky eaters, though, because it has a mellower flavor. It also contains more fat, so it’s more forgiving to cook.
Learn more about choosing the best fillet in our guide to cooking salmon.
How to Prevent Salmon from Sticking
Keeping the fish from sticking to the grill is a three-pronged approach: You need a clean, preheated and oiled grill. Start by cleaning your grill. Dirty grill grates increase the chances of food sticking. Since the grill is easiest to clean when it’s preheated, you just knocked out two of the three essential steps.
Then, before you start cooking, oil both the fish and the grill grates. Rub some cooking oil on a paper towel and, using tongs, lightly coat the grill rack with the oil. You may get a few flare-ups during this process, so always move the tongs from the back of the grill toward the front to protect the hairs on your arms.
Grilled Salmon Seasonings
When it comes to seasoning grilled salmon, you have a lot of options.
Salt & Pepper
For the simplest preparation, you can’t go wrong with a sprinkling of salt and pepper. To take things up a notch, consider using a packaged seasoning blend, or make your own spice blend from scratch.
Citrus Zest
Citrus zest adds a little sweetness and zing to the salmon. Lemon, lime, orange and grapefruit zest are all great options. We recommend using a microplane to zest citrus.
Fresh Herbs
Salmon pairs well with a number of different herbs. In addition to rosemary, try basil, oregano, thyme, dill, parsley or tarragon. Dried herbs can be substituted for fresh herbs in a pinch. Because dried herbs pack more of a flavor punch, when using dried herbs, reduce the amount by one-third to one-fourth. For example, in a recipe that calls for 1 tablespoon of fresh herbs, you would use 1 teaspoon of dried herbs.
Marinades & Sauces
If you have time before grilling the salmon, consider making a sauce or marinade. This ginger salmon with cucumber lime sauce recipe features ingredients such as ginger, spices, lime zest and cucumber. Ginger is also a featured ingredient in our recipe for gingered honey salmon.
How to Cook Salmon on the Grill
Lauren Habermehl for Taste of Home
Ingredients
- 2 garlic cloves, minced
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon pepper
- 4 salmon fillets (6 ounces each)
Tools
For starters, you’ll need to decide the right type of grill for your cooking style—gas or charcoal. You can’t go wrong with the Weber 22-inch charcoal grill if cooking over briquettes or lump charcoal is in your future. If you prefer gas grills, look to the Weber Spirit II E-310.
It’s also helpful to have a thin, long-handled spatula and a pair of long grill tongs for greasing the grill grates.
Directions
Step 1: Prepare the grill
The best way to keep the salmon from sticking is to start with a clean, preheated grill. You’re looking for medium-high heat, or 400 to 450°F.
For a charcoal grill, prepare the coals until they’re covered with gray ash and spread them out in an even layer. When you can hold your hand five inches above the coals for 3 to 4 seconds, the grill is ready to go. For a gas grill, turn the burners to medium-high and close the cover for about 15 minutes. When the grill is fully preheated, clean the grill grates before moving on to the next step.
Step 2: Season the salmon
Lauren Habermehl for Taste of Home
In a small bowl, mix together the garlic, lemon zest, salt, rosemary and pepper. Rub the herb mixture over the salmon fillets. Let stand 15 minutes. For a simpler take, rub each side of the salmon with a little bit of cooking oil and season with a sprinkle of kosher salt and pepper.
Step 3: Grill the salmon
Lauren Habermehl for Taste of Home
Prepare the grill by moistening a paper towel with cooking oil. Using long-handled tongs, rub the oiled towel onto the grill rack, moving from the back of the grill toward the front. Place the salmon directly on the grill grates, skin side down. Place the cover on the grill. After about 4 minutes, the salmon should release easily from the grill grates. Flip the fish over and cook for an additional 3 to 6 minutes, until it reaches the desired temperature (125° for medium fish, or 145° for a fish that flakes more easily with a fork).
Step 4: Let it rest
Salmon needs to rest after cooking. Given the fillet’s small size, you should only need about 5 minutes. Then, peel off the skin (or eat it if it’s crispy enough for your liking) and serve.
Tips for Making Grilled Salmon
How to Flip Salmon
When you’re cooking salmon fillets or steaks over direct heat, flip them halfway through. If you started with a clean, preheated and oiled grill, your salmon won’t stick! After 4 minutes on a hot grill, the salmon will naturally release. Simply get under it with a thin, flat spatula and gently flip it over to finish cooking.
If the idea of flipping the fish makes you nervous, skip it. Be sure to cook the fish skin-side down and close the lid for the entire cooking time. The ambient heat of the grill will heat the fish all the way through, although the top won’t have a beautiful grilled appearance.
Grilling the salmon on a cedar plank is another option for no-flip grilled fish. This technique cooks the fish over indirect heat, and it never comes in contact with the grill grates. Learn how to pull it off with our guide to cedar plank grilling. If you don’t have cedar planks on hand, grill salmon in a foil packet.
Grilled Salmon Temperature
The best way to know when salmon is finished cooking is to use a thermometer (like this Thermapen). The USDA recommends cooking salmon to an internal temperature of 145°. While that temperature results in a moist, flaky fish, we prefer our fish a little closer to medium—125°.
If you don’t have a thermometer, pay attention to the color of the fish on the side of the fillet. You’re looking for that translucent pink to turn an opaque white as it creeps up towards the top of the fish. If you gently poke the fish with a fork, it should turn into flaky pieces.
How Long to Grill Salmon
In general, direct heat grilled salmon should take about 8 minutes per inch of thickness, or about 4 minutes per side. Most fillets are an inch or thinner, but salmon steaks can be a little thicker, so you may need additional time.
For indirect heat cedar plank or foil packet grilled salmon, plan on anywhere from 10 to 15 minutes, depending on the size of the salmon.
Can You Grill Salmon Indoors?
If you don’t have a grill, you can still cook a grill-like salmon indoors. Cook the salmon in a preheated cast-iron skillet to get a similar sear to what you’ll find on the grill. Or take advantage of your broiler. It’s essentially a reverse grill, where the heating element is on top of the food instead of the bottom. After preheating the broiler to high, position the salmon four inches below the element. Then, cook it according to the recipe above, flipping it halfway through.
What to Serve with Grilled Salmon
Salmon is great on its own, but that doesn’t mean you can’t complement it with a great sauce or side dish. Try making a tangy dill sauce to serve over the salmon, or top it with an easy flavored butter.
As far as side dishes go, you can’t go wrong with grilled vegetables. Try whipping up some foil-pack vegetables, or make your favorite potato salad recipe. For something a little different, serve salmon with Mediterranean lentils or quinoa with peas and onions.
Red Roasted Potatoes
Fragrant rosemary—either fresh or dried—gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's one of my favorite sides for salmon. —Margie Wampler, Butler, Pennsylvania
Go to Recipe
Slow-Cooker Spinach & RiceI started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions! Serve it as a side for salmon to make a full meal. —Erica Polly, Sun Prairie, Wisconsin
Balsamic Purple PotatoesI volunteered at a local organic farm in exchange for fresh produce, and I was given purple potatoes. I wanted to cook something new and use herbs from our garden. Coming from the Midwest, adding vinegar to potato recipes has always been a hit, especially with fries! —Kristin Schultz, Manor, Texas
Pea Risotto with LemonIf you're looking for something to serve with salmon, your search is over! Lemon adds a refreshing taste to this lovely pea risotto dish that's perfect for spring. —Sue Dannahower, Fort Pierce, Florida
Rosemary Roasted Potatoes and AsparagusShowcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side for salmon. —Trisha Kruse, Eagle, Idaho
White Beans and SpinachThis skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Brown Rice and VegetablesThis filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors perfect as a side for salmon. —Taste of Home Test Kitchen
Roasted Asparagus With ThymeThis is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner.
-Sharon Leno
Keansburg, New Jersey
Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide. We love it on baby carrots served as a side for salmon. —Sandra Corey, Caldwell, Idaho
Grilled Peach, Rice & Arugula SaladThis hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Confetti QuinoaIf you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken or as a side for salmon. —Kim Ciepluch, Kenosha, Wisconsin
Tuscan-Style Roasted AsparagusThis is especially wonderful when locally grown asparagus is in season, and it's so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts
Flavorful Green RiceNow this is what to serve with salmon! Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable. —Karin Bailey, Golden, Colorado
Fruit & Spinach SaladThe combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina
Kale Quinoa SaladHere's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, DC
Zucchini PastaThe taste of this rich and creamy pasta with zucchini will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. It's one of the best sides for salmon. —Maria Regakis, Saugus, Massachusetts
Brussels Sprouts with GarlicThese Brussels sprouts are special enough for company—I like to serve them for Thanksgiving dinner. If you can't find fresh sprouts, try using the frozen one. —Myra Innes, Auburn, Kansas
Roasted Greek Potatoes with Feta CheeseLemony Greek potatoes are a traditional side for salmon, grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey
Wilted Curly EndiveThis warm curly endive salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness. —Chere Bell, Colorado Springs, Colorado
Vegetable Barley BakeForget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. —Shirley Doyle, Mount Prospect, Illinois
Old-Fashioned Green BeansMom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side for salmon. —Willa Govoro, St. Clair, Missouri
Spinach Blueberry SaladBlueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri
Glazed Baby CarrotsFor a zippy side for salmon, try this recipe. These brown sugar-glazed carrots come together in no time at all. —Anita Foster, Fairmount, Georgia
Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
Savory String BeansI love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. —Ina Reed, Kingman, Arizona
Vegetable and Barley PilafHearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Roasted Rosemary CauliflowerRoasting the cauliflower really brings out its flavor in this side for salmon. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Light Strawberry-Spinach SaladThis strawberry-spinach salad makes a wonderful light summer meal or side for salmon or chicken. All of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them. —Perlene Hoekema, Lynden, Washington
Barley RisottoLow in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sauteed ZucchiniI've found that this flavorful sauteed zucchini complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. —Teresa Kraus, Cortez, Colorado
Rosemary Potatoes with Caramelized OnionsRoasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio
Oven-Baked AsparagusI like to use recipes that call for fresh produce I've grown in my garden. Here's a simple way to make baked asparagus to bring out the flavor while maintaining that bright green color. —Robert Foust, Indianapolis, Indiana
Sweet CarrotsHere's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test Kitchen
Nutty Barley BakeWhen I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan.
-Renate Crump, Los Angeles, California
Pressure-Cooker Green BeansFree up room on your stovetop when you're cooking for company and make these easy pressure-cooked green beans. Mix and match with your favorite herbs and spices. It really does only take 1 minute to get crisp-tender green beans. The recipe easily cuts in half to serve four on weeknights. —Peggy Woodward, Shullsburg, Wisconsin
Baked Vidalia OnionsVidalia onion recipes are some of my favorites to whip up. Served as a side for salmon, these tender onions are a nice change of pace. Folks find it a fun and flavorful dish. —Norma Durham, Rogersville, Tennessee
Nectarine Arugula SaladHere's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Lemon Couscous with BroccoliI combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Pepper Parmesan BeansA colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington
Zesty Sugar Snap PeasLemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice side for salmon. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen
Oven Parmesan ChipsMy husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Spinach Salad with Raspberries & Candied WalnutsI created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California
Mediterranean Bulgur BowlYou can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Thyme Green Beans with AlmondsThyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota
Parmesan AsparagusNothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Brussels Sprouts & Quinoa SaladWith Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Herbed Baked SpinachParmesan cheese and garlic liven up this spinach dish, which is a good side for salmon and casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Creamed PeasI can still taste these wonderful creamed peas in Mama's delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas "extra fancy" and fitting for a Sunday meal.
Crispy Smashed PotatoesGolden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio
Rice Pilaf with Apples & RaisinsI love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Brussels Sprouts GratinThis side for salmon will likely become your family’s favorite way to enjoy Brussels sprouts. It’s creamy, savory and delicious. —Kevin Lieberman, Oklahoma City, Oklahoma
Oven-Roasted AsparagusAsparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Garlic-Herb Pattypan SquashThe first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. When choosing what to serve with salmon, pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Roasted Balsamic Red PotatoesWhen I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Updated: Jun. 02, 2023
