Salmon has a reputation for sticking to the grate and falling apart. Two things fix that: a clean, oiled grate and not touching it too soon.
What You’ll Need:
- 1 side of salmon (about 2 pounds), skin on, or 4 fillets
- 2 tablespoons olive oil
- Seasoning: 1 tablespoon brown sugar, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Lemon wedges and fresh dill or parsley
How to Make It:
- Pat the salmon dry. Brush with oil and sprinkle on the seasoning.
- Heat the grill to medium-high (about 400°F). Scrub the grates clean, then oil them with a paper towel held in tongs.
- Place the salmon skin-side down. Close the lid and cook 8 to 12 minutes without flipping.
- The fish is done at 145°F (or when it flakes easily with a fork). Slide a wide spatula between the skin and flesh to lift it off, leaving the skin behind.
- Squeeze lemon over it and add herbs.
Pro Tips:
- Cedar plank option: Soak a plank for an hour, then grill the salmon on it for extra smoky flavor with zero sticking.
- Skin-on fish is much more forgiving.
- Salmon keeps cooking as it rests, so pull it just before it’s fully done.
