Grilled Salmon

Prep Time: 5 minutes
Cook Time: 8–12 minutes
Total Time: 15 minutes
Serving Size: 1 fillet
Number of Servings: 1–2
Calories & Macros per Serving: Varies based on salmon size

Ingredients

• 2 salmon fillets (6–8 oz each, skin-on)
• 1–2 tablespoons olive oil
• ½–1 teaspoon salt
• ¼–½ teaspoon black pepper
• 1 lemon (sliced + extra for serving)

Instructions

1. Preheat the grill.
   Turn your grill to medium-high heat (400–450°F).
   Let it heat up for at least 10 minutes.
   A hot grill helps prevent sticking.

2. Prepare the salmon.
   Pat the salmon dry with paper towels.
   This helps it cook evenly and not stick.

3. Season the salmon.
   Sprinkle salt and black pepper evenly on top.
   Rub or drizzle olive oil on the skin side only.

4. Add lemon slices.
   Place a few thin lemon slices directly on top of the salmon.
   This adds flavor and keeps the fish moist while cooking.

5. Place on the grill (skin-side down).
   Put the salmon on the grill with the skin side down.
   Press gently so the whole fillet touches the grill.

6. Close the grill — do not open it.
   Keep the lid closed the entire time.
   This traps heat and cooks the salmon evenly.

7. Cook based on thickness.

   • ½ inch thick → 6–8 minutes
   • 1 inch thick → 8–10 minutes
   • 1½ inches thick → 10–12 minutes

   Do not flip the salmon.

8. Check for doneness.
   The salmon is ready when:
   • It flakes easily with a fork
   • The center is no longer raw
   • Internal temp is about 125–130°F (juicy) or up to 140°F (more firm)

9. Remove and finish.
   Carefully lift the salmon off the grill.
   Add a squeeze of fresh lemon juice if you want.

Tips

• Do not move the salmon while cooking — it will release when ready.
• Skin protects the fish and keeps it from drying out.
• Lemon slices on top add flavor and help keep it moist.
• If it sticks, give it another minute — it’s not ready yet.
• Great with rice, vegetables, or a simple salad.