Looking for a good weeknight dinner that’s both healthy and satisfying can feel like searching for a needle in a haystack. Between rushing home from work, helping with homework, and trying to get food on the table before everyone gets hangry, it’s tempting to fall back on quick fixes loaded with sugar and processed ingredients.
That’s why this grilled salmon recipe has become such a reliable go-to in my kitchen – it’s naturally flavorful without any added sugar, quick enough for busy evenings, and works great with whatever vegetables you have in the fridge.
Why You’ll Love This Grilled Salmon
- Quick and easy – This grilled salmon comes together in just 20-30 minutes, making it perfect for busy weeknight dinners when you want something good but don’t have hours to spend in the kitchen.
- Health-conscious – With no added sugar and packed with omega-3 fatty acids, this recipe is perfect for anyone following a low-carb, keto, or clean eating lifestyle.
- Simple ingredients – You only need salmon and a few basic dried herbs and seasonings that you probably already have in your pantry.
- Meal prep friendly – The seasoning mix can be made ahead and stored, plus any leftover salmon works great for salads and grain bowls the next day.
What Kind of Salmon Should I Use?
For grilled salmon, you’ve got several great options at the seafood counter. King (Chinook) salmon is known for its rich, buttery flavor and high fat content that works beautifully on the grill, while Sockeye offers a firmer texture and deeper red color. Atlantic salmon is more readily available and budget-friendly, making it a solid choice for everyday cooking. When shopping, look for fillets that have bright color, smell fresh like the ocean (not fishy), and have firm flesh that springs back when pressed. If you’re buying frozen salmon, just make sure to thaw it completely in the refrigerator overnight before grilling to ensure even cooking.
Options for Substitutions
This simple grilled salmon recipe is pretty flexible with substitutions. Here’s what you can swap if needed:
- Salmon fillet: While salmon gives the best results, you can use other firm fish fillets like mahi-mahi, cod, or halibut. Just adjust cooking time based on thickness – thinner fillets will cook faster.
- Olive oil: Any neutral cooking oil works well here – try avocado oil, grapeseed oil, or even melted ghee. Each will give slightly different results but won’t change the core recipe.
- Garlic powder: Fresh minced garlic works great (use about 6-8 cloves), or you can try granulated garlic. If you’re out of both, garlic flakes are another good option.
- Dried herbs: Fresh herbs can replace any of the dried ones – just use 3 times the amount called for. No basil? Try dried oregano or Italian seasoning. No dried parsley? Cilantro works too.
- Dried onion flakes: Onion powder makes a good substitute (use 2 tablespoons instead), or finely minced fresh onion (about 1/4 cup) will work too.
- Coarse salt: Regular table salt works fine, but reduce the amount to about 2-3 tablespoons since it’s more concentrated than coarse salt.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling salmon is preventing it from sticking to the grates – solve this by making sure your grill is properly preheated and the grates are well-oiled before placing the fish. Another common mistake is overcooking the salmon, which can turn your juicy fillet into a dry, flaky disappointment – instead, cook until the fish reaches an internal temperature of 145°F, or when it flakes easily with a fork but still maintains a slightly translucent center. To avoid overwhelming the natural flavors of the salmon, apply your herb mixture evenly but not too heavily, and remember to let the fish rest for 5-10 minutes after grilling to allow the juices to redistribute throughout the fillet. For the best results, keep the skin on while grilling as it creates a natural barrier between the fish and the grill, making it easier to flip and helping to keep the moisture locked in.
What to Serve With Grilled Salmon?
When it comes to grilled salmon, I love keeping the sides fresh and simple to let the fish shine. A big bowl of fluffy rice or quinoa makes a perfect base to soak up any extra seasoning from the salmon. For veggies, roasted asparagus or Brussels sprouts work great since you can cook them right alongside the fish on the grill – just toss them with some olive oil, salt, and pepper first. If you want something cool and crisp, try a cucumber and tomato salad dressed with just a squeeze of lemon juice and a drizzle of olive oil. These sides are super easy to throw together while your salmon is grilling!
Storage Instructions
Keep Fresh: Once your grilled salmon has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. Pro tip: I like to store it with a paper towel on top to absorb any excess moisture and keep the fish from getting too wet.
Freeze: If you’ve made extra salmon, you can freeze it for later! Just wrap individual portions tightly in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 2 months. Remember to squeeze out as much air as possible to prevent freezer burn.
Enjoy Later: When you’re ready to eat your leftover salmon, thaw it overnight in the fridge if frozen. You can enjoy it cold in salads, or gently warm it up in the microwave using 30-second intervals until just heated through. Be careful not to overheat, as this can dry out the fish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-1000
- Protein: 100-120 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
- 1 to 1½ pounds salmon fillet, (divided into 4 portions)
- Olive oil
- 1/4 cup garlic powder
- 1/4 cup coarse salt
- 1/4 cup dried parsley
- 1/4 cup dried onion flakes
- 1/4 cup dried basil
Step 1: Prepare the House Seasoning
Combine your choice of dry ingredients to make a flavorful house seasoning blend.
Mix them together thoroughly and store in an airtight container to maintain freshness.
This blend can last up to 6 months and will be perfect for seasoning your salmon and other dishes.
Step 2: Season the Salmon
Rub each piece of salmon with about 1 teaspoon of olive oil to ensure it stays moist during cooking.
Sprinkle the house seasoning over the salmon, using approximately ¼ teaspoon per piece, or to taste.
Make sure the seasoning is evenly distributed for maximum flavor.
Step 3: Preheat the Grill or Grill Pan
Heat your choice of coals, gas grill, or grill pan to medium heat, around 350°F-400°F.
To prevent the salmon from sticking, brush the grill grates lightly with oil.
This will ensure that the salmon cooks evenly and can be easily flipped.
Step 4: Grill the Salmon
Once the grill is preheated, place the seasoned salmon on the grill.
Cover and cook the salmon over medium heat for about 5 minutes per side.
Depending on the thickness of your fish, it may require a few additional minutes.
The salmon is perfectly cooked when it flakes easily with a fork.
Step 5: Serve the Grilled Salmon
After grilling, remove the salmon from the heat and let it rest for a minute or two.
Serve the grilled salmon hot, and enjoy the delicious flavors enhanced by your homemade house seasoning.