Grilled Salmon Recipe
This grilled salmon recipe is smoky, spicy, and fork-tender. The flavor-packed marinade infuses it with umami and the perfect amount of sweet spiciness. You’ll want this deliciously healthy grilled salmon on repeat! Pair it with mango salsa on the side for a complete summer backyard meal.
The last few days have been quite stressful. But it has all been worth it because better days are coming. I can already imagine myself sipping some rosé with a tropical fruit platter and enjoying a good swim afterward. Oh, vacation time is heavenly!
And nothing beats firing up the grill and throwing a backyard BBQ party. Since I’ve been put in charge of the grill here at home (hubby lets me do my thing), I am taking advantage of the opportunity to make something a little healthier than usual. That means grilled salmon all the way, of course!
The Secret to Grilling Salmon Perfectly
Grilling salmon is super easy, but it does have its tricks. First, I like to buy salmon with the skin on for grilling as the skin helps keep the flesh intact. You don’t want to lose your salmon because it fell through the grates.
Second, get the grill good and hot. Then rub or brush the grates with oil, so it doesn’t stick to the grill. Fish is flakier than meat and chicken, so we have to be more careful.
And, of course, a good marinade is a must. My recipe calls for simple ingredients, such as soy sauce (umami), sugar (just enough to balance flavors), garlic, and onion powder, that ooze with delectable goodness.
How to Grill Salmon
Marinating
- Marinade – In a medium bowl, whisk the oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper until thoroughly combined. (Photos 1-2)
- Marinate – Drench the salmon in the marinade, seal the bowl (or ziplock bag), and refrigerate for at least 30 minutes. (Photo 3)
- Drain – Remove the salmon from the marinade, drain thoroughly, and discard the marinade. (I know it sounds wasteful, so if you want to use it, simmer it for about 5 minutes to kill the bacteria from the raw fish and serve it on the side as a dip.)
- Brush the salmon lightly with the oil, then season with salt and pepper, followed by Creole seasoning. (Photo 4)
Grilling
Gas Grilling: Preheat your grill to high for 3-5 minutes to burn off any loose debris collected at the bottom of the grill. Use a BBQ brush to clean the grate. Turn the heat down to medium-high so you still have some good grill marks without burning the skin.
Charcoal Grilling: If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full. Light the grill. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red. Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)
- Oil – Dip a few crumpled paper towels in a bit of oil, then wipe the grates with it using tongs. Be careful about using too much oil, as it might start a flare-up.
- Grill – Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks if that is your thing. For ½-inch thick salmon, grill for 4-6 minutes per side. Close the grill, but start checking after three minutes. An instant-read thermometer should read 145℉ (63℃) when it’s done. If you pull the salmon apart gently with a fork in the thickest section, it should be opaque and slightly firm to the touch. (Photos 5-6)
- Serve – Use a wide spatula to remove the salmon from the grill, and enjoy.
Recipe Tips and Notes
- If you don’t have salmon, feel free to grill halibut, cod, tuna, trout, and sea bass. This marinade is super versatile; you can use it on any meat, like chicken, pork, veal, lamb, and beef.
- Aside from Creole seasoning, you’ll love this salmon with added herby notes. Try it with Italian seasoning for a deeper and bolder flavor or taco seasoning for a Latin twist.
- Add a fruity twist by adding fresh-squeezed lemon juice or a splash of pineapple juice to your marinade.
- Load it up with more hot sauce, sriracha, pepper flakes, or cayenne for a sassy and zesty finish.
- You can have this moist, flaky, and perfectly-seasoned salmon on a rainy day when you don’t want to break out the grill. Bake it at 400℉ (205 ℃) for 10-15 minutes or broil it about 8 inches from the broiler for 5-8 minutes, and you’re good to go.
Make-Ahead Instruction
Since the salmon requires marinating, it is best to prepare this dish at least one hour before you want to serve it. But you can put it together in the morning and marinate it for up to eight hours. Cover the bowl with plastic wrap and keep it in the refrigerator until ready to grill.
For leftovers, cool the salmon completely and store it in a sealed container. Cooked salmon will keep in the fridge for up to four days or in the freezer for 2-3 months if properly stored.
Leftover makeovers are amazing. Break up the cooked salmon, add some spicy mayo, and use it for homemade sushi or a sandwich filling. It also goes fabulously on a salad.
What Goes Great With Grilled Salmon
This elegant dish loves pairing with coconut rice, pasta, or quinoa. Then add a light salad on the side for a healthy lunch.
More Savory Salmon Recipes to Enjoy
- Salmon Wellington
- Teriyaki Salmon
- Creamy Tuscan Salmon
- Salmon Croquettes
- Garlic Butter Salmon in Foil
Watch How to Make It
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This blog post was originally published in May 2018 and has been updated with additional tips, new photos, and a video.
Grilled Salmon
Ingredients
- ¼ cup (60ml) vegetable oil
- ⅓ cup (80ml) soy sauce (replace with gluten-free soy sauce if needed)
- ¼ cup (60ml) water
- 2 teaspoons (6-7g) garlic powder
- 2 teaspoons (4-5g) onion powder
- 2-3 tablespoons (14-20g) brown sugar
- ½ teaspoon (2-3g) hot sauce
- 1 teaspoon (2-3g) white pepper
- 1½-2 pounds (750-950g) salmon fillets (or salmon steaks)
- salt and pepper to taste
- 2-3 tablespoons (25-40g) Creole seasoning
Instructions
- Whisk the oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper in a medium bowl until thoroughly combined.
- Marinate the salmon in a covered bowl or ziplock bag in the refrigerator for at least 30 minutes.
- Remove the salmon from the marinade, drain thoroughly, and discard the marinade.
- Brush the salmon lightly with the oil, then season with salt, pepper, and Creole seasoning.
For a Gas Grill
- Preheat your grill on high for 3-5 minutes to burn off loose debris at the bottom of the grill. Use a BBQ brush to clean the grate.
- Turn the heat down to medium-high to prevent burning the salmon while still enjoying good grill marks.
For a Charcoal Grill
- If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full, then light it. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red. Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)
- Dip a few crumpled paper towels in a bit of oil, then wipe the oil evenly over the grate using tongs. Be careful about using too much oil, as it might start a flare-up.
- Gently place salmon SKIN-SIDE UP diagonally on the grill grates for those gorgeous grill marks.
- For ½-inch thick salmon, grill for 4-6 minutes per side. Close the grill, but start checking after three minutes. Keep checking at one-minute intervals until the thickest part is opaque and flakes when you pierce it with a fork or an instant-read thermometer reads 145℉ (63 ℃).
- Use a wide spatula to remove the salmon from the grill.
Tips & Notes:
- The grill temperature should be around 450℉ (232 ℃) before placing the salmon. Not too hot and not too cool.
- Salmon with the skin on is easier to work with when grilling. Some people say to start skin-side down, while others say to start skin-side up. I prefer skin-side up to start, but you make your own decision.
- Don’t leave your salmon unattended when grilling. First, it cooks quickly, and second, to avoid any fire accidents.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Looks like a wonderful salmon recipe but confused. Should it be marinated AND rubbed with dry rub after marinating…OR choose between marinating or using dry rub?
You can do either or both. Especially if you like intense flavor.
Can I cook this recipe in the oven, if so what temperature and how long?
Hi Jaquez! You can totally do this in the oven. I would add a few drops of liquid smoke if you want a grilled flavor. I also have a recipe for baked salmon that you might prefer: https://www.africanbites.com/oven-baked-salmon/ Let me know how it goes.
I kept forgetting to post this.
I did the salmon and cooked it over an itty-bitty barbecue, very appropriately at a huge African music festival that we have here, in Liverpool, every year Africa Oye. Absolutely gorgeous
Thank you for taking the time to let me know, Jillian!
Do you cook the salmon whole or cut into individual fillets first before cooking?
Hi Angela, whole or cut up works just fine. I tried both and they both turned out just fine.
Hi this looks great but where is the mango salsa recipe please?
Hi Rose. Here you go, the recipe for mango salsa.
I was looking for a salmon recipe that didn’t require lemon (I love them, but I didn’t have one). I’m so glad I tried this recipe! I only had the salmon in the marinade for about 45 minutes but it infused the salmon with a lot of flavor.
Also, don’t hesitate to do this on the stove. I don’t have a grill right now so I used a cast iron skillet instead and it was delicious!
Thank you for sharing your thoughts on this recipe, Lily. I appreciate it. And yes, anytime you don’t have a lemon, you can use a splash of apple cider or white wine vinegar. Have a good one!