There may not be another summertime recipe that hits our grill more often than this one, and that alone has made my husband the master of his domaine: cooking salmon on the grill.

My main man GDawg (aka my husband) has years of experience perfecting the recipe for grilling a simple, bare-bones salmon. Although to be honest, it isn’t as much a recipe as it is method. Either which way, this salmon truly is the best because it’s easy, fast, healthy and flavorful.

The Best Salmon for Grilling

This recipe for grilled salmon doesn’t call for fancy marinades or mercurial methods. All that’s needed is quality ingredients and a hot grill.

The main question is, which salmon is best?

I prefer wild-caught salmon because it has more flavor, but if you’re dealing with eaters who are mild fish fans, a quality farm-raised salmon will have a more mellow flavor. Like any protein, higher fat fish yields a more buttery bite. Salmon caught in the wild have to work harder than farm-raised, so they tend to be leaner and more fish-like in taste.

Ingredients for this Grilled Salmon

The only ingredients needed are:

• A nice filet of salmon, king, chinook, coho, or sockeye *IMPORTANT* Choose a salmon fillet with the skin ON. More on this later in the post…
• A quality oil (grape seed oil for its high smoke point, or an extra virgin olive oil are good options)
• Kosher salt
• Freshly ground black pepper.

Make the Grill Hot for Grilled Salmon

Preheat the grill. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven. This takes about 10 minutes.

How long will charcoal briquettes last? Plan on a batch of 80 to 100 briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook.

The Best Grill Temperature for Grilled Salmon

Grill the salmon on a 450°-500° F hot grill. The number one way to ensure success when grilling fish is a smoking hot grill. Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish (or any other protein) won’t stick to the grates and will lift easily away once it’s done.

Oil the fish, not the grill. Contrary to popular belief, there’s no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to look—and taste—better. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.

What Side Do You Grill Salmon On First?

Grill the salmon first skin side down. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fish’s flesh as it cooks.

Keep a lid on it. Maintain a more consistent cooking temperature with the grill lid covering the fish as it cooks, creating the same environment as an oven.

Flip the Salmon Once On the Grill

Flip once, and you’re done. To ensure the the fish holds together and doesn’t fall apart or stick to the grill grates, grill the salmon skin-side down for 90% of the cooking time.

How Long to Cook Grilled Salmon

The fish will stick to the grates at first, but after about 6 to 8 minutes, the skin will crisp and release naturally, making it easy to flip and cook the other side for about 2-4 more minutes.

What Temperature Is Grilled Salmon Done?

How to tell when grilled salmon is done. Grilled fish is cooked when it is 145°F but remember about carry-over cooking, where food will continue to cook once you’ve pulled it from the grill or oven. To ensure your fish isn’t overcooked, transfer it from the grill when it is 125°-130°F, then let it rest for a few minutes before stripping away the skin and serving.