Ingredients
Salmon
- 4 boneless skin-on salmon fillets 6 oz (170 g) each; 24 oz / 680 g total, about 1 inch thick, thawed if frozen
- 1 tbsp canola oil 15 ml / about 14 g
- 0.5 tsp fine table salt about 3 g
- 0.25 tsp ground black pepper about 0.5 g
Equipment
- 1 Outdoor gas grill with lid and temperature gauge
- 1 Grill-safe grate scraper
- 1 Wide fish spatula
- 1 Instant-read food thermometer
- 1 Measuring spoons
- 1 Raw-fish tray and separate clean serving platter
- 1 Paper towels
Instructions
Grill with one turn
- Pat the salmon fillets dry on both sides with paper towels, then return them to the refrigerator while the grill preheats.
- Prepare the gas grill for direct medium-high heat, about 450°F (230°C), following the grill manufacturer’s instructions. Preheat with the lid closed, usually 10–15 minutes. Clean and inspect the grates using a grill-safe scraper.
- Rub the measured oil lightly over both sides of the fish, then divide the salt and pepper over the flesh. Wash hands after handling raw fish. Place the fillets flesh-side down on the hot grates, with space between them. Close the lid and leave undisturbed for about 4–6 minutes.
- Slide a wide fish spatula gently under a portion. If it sticks, give it another 30–60 seconds before trying again; do not pull the flesh apart. Turn each fillet once onto its skin side, close the lid, and continue cooking about 3–6 minutes. Begin checking early, inserting a clean food thermometer from the side into the thickest center of each portion. Cook each to 145°F (63°C), removing thinner portions first if needed; total grill time is usually about 8–12 minutes but varies.
- Transfer the cooked portions with a clean utensil to a clean serving platter and serve promptly. Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Calories: 403kcalProtein: 34gFat: 29.5g
Video
Notes
Times are estimates for portions about 1 inch thick. The food thermometer, rather than color or grill marks, determines doneness. This card uses direct heat on a lidded gas grill; charcoal setups and other cuts need their own adjustments.
Contains fish. Keep raw fish at 40°F (4°C) or below; use within 2 days of purchase or freeze. Follow package thawing directions, including any vacuum-packaging instructions. Refrigerate cooked leftovers promptly and use within 3–4 days; reheat to 165°F (74°C).
Nutrition is an ingredient estimate per serving, based on a plain 6 oz skin-on Atlantic salmon portion and all the measured canola oil and seasoning. Fish variety, skin eaten, and oil retained can change the values. Cost excludes optional finishes, sides, fuel, tax, and delivery.
Video credit: The Stay At Home Chef demonstrates skin-on salmon grilled flesh-side down first, then turned once. The creator starts over higher heat and uses olive oil, more pepper, and lemon wedges; this recipe uses a 450°F gas-grill setting and canola oil, with no required citrus.