How to Grill Salmon
A simple grilled salmon is one of the quickest, easiest proteins you can make for dinner. And yet, like a really good steak, it’s so satisfying when it’s well prepared.
The ingredients for this recipe are as basic as it gets: fish, salt, pepper, and lemon. So all the magic has to happen on the grill. We put the lemons on the heat, so they get good and charred, which gives their juice a pulpy, smoky-sweet quality. The fish is only on the heat for a few minutes, but we shift it 90º during the cooking, so that the entire fillet sears up crispy and beautiful — and we get those cool chef-y grill marks.
The result is a salmon fillet that’s soft and tender on the inside, crispy, and lightly charred on the outside — with a bright, smoky-lemon finish. A masterpiece! And it comes together in minutes, so it’s an ideal main for a light weeknight meal.
Tip: If you’re having a busy week, round out the plate with a salad or two from the Gelson’s Kitchen.
1 lb salmon, skin removed and cut into 2 7 – 8 oz filets
1 lemon, halved
Salt, to taste
Pepper, to taste
1 tsp grapeseed oil
Heat the grill to medium-high.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Put the lemon on the grill, cut side down, and cook it for 10 minutes.
Drizzle the grapeseed oil over the fish, and place the fish flesh side down on the grill. Cook for 2 to 3 minutes, and then turn 90 degrees and cook for 2 to 3 more minutes. Tip: Turning the salmon will help it cook — and crisp up — evenly. It’ll also give you cool grill marks.
Flip the fish and repeat step 4.
Transfer the fish to a platter and squeeze the charred lemon over it. Serve immediately.