Simple Lemon Pepper Grilled Salmon

Here is my go-to lemon pepper grilled salmon recipe, with a foolproof cooking method, fresh citrus notes, and a perfect blend of black pepper and herbs that brings out the natural flavors of the fish.

This salmon dish has become a regular in our weekly dinner rotation. I like to make extra portions so we can use the leftovers in salads the next day. Nothing better than having a healthy, ready-to-eat protein in the fridge, right?

What Kind of Salmon Should I Use?

For this lemon pepper recipe, both Atlantic and Pacific salmon varieties will work great, with King (Chinook) and Sockeye being particularly good choices for grilling. Farm-raised salmon tends to be fattier and more mild in flavor, while wild-caught has a stronger taste and leaner texture – either option will turn out delicious with these seasonings. When shopping, look for fillets that are bright pink or red in color, with firm flesh and no strong fishy smell. For best results on the grill, try to choose pieces that are similar in thickness (about 1-inch) so they’ll cook evenly, and don’t worry if you can only find frozen salmon – just thaw it slowly in the refrigerator overnight.

Options for Substitutions

This simple grilled salmon recipe can be adapted with several easy swaps if needed:

• Salmon fillets: While salmon gives the best results here, you can use other firm fish like mahi-mahi, halibut, or sea bass. Just watch the cooking time – thinner fillets will cook faster than salmon.
• Olive oil: Feel free to swap olive oil with avocado oil, grapeseed oil, or even melted butter. Each will give a slightly different but equally good flavor.
• Lemon juice: Fresh is best, but if you’re out, you can use bottled lemon juice. In a pinch, lime juice works too, though it will give a different citrus note.
• Lemon pepper seasoning: No lemon pepper mix? Make your own by combining 2 tablespoons black pepper, 2 teaspoons lemon zest, 1 teaspoon garlic powder, and salt to taste. You’ll get the same zingy flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is overcooking it, which can turn your perfectly good fish into a dry, flaky disappointment – for medium-rare salmon, cook until the internal temperature reaches 125°F, as it will continue cooking even after you remove it from the grill. A common error is constantly flipping the fish, which can cause it to fall apart; instead, place the salmon skin-side up first, then flip only once when the flesh easily releases from the grill (about 4-5 minutes per side). To prevent the dreaded sticking situation, make sure your grill grates are clean and well-oiled, and resist the urge to move the salmon around once it’s placed on the grill. For the best flavor absorption, don’t add the lemon pepper seasoning too early – applying it right before grilling prevents the salt from drawing out moisture and keeps the spices from burning.

What to Serve With Grilled Salmon?

This zesty grilled salmon pairs perfectly with simple sides that let the fish remain the star of the show. A light and fluffy rice pilaf or quinoa makes an excellent base to soak up any extra juices from the salmon. For veggies, I love serving it with roasted asparagus or grilled zucchini – just toss them with olive oil and cook them right alongside the fish on the grill. If you’re looking to add some freshness to the plate, a simple cucumber and tomato salad with a light vinaigrette really complements the lemony flavors of the fish. You could also add a wedge of lemon on the side for anyone who wants an extra citrusy kick.

Storage Instructions

Keep Fresh: Got leftover salmon? Pop it in an airtight container and place it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. The lemon pepper flavor actually gets even better as it sits!

Freeze: If you want to save your salmon for later, let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It’ll keep well for up to 2 months in the freezer. Just remember that the texture might be slightly different when thawed.

Warm Up: To enjoy your leftover salmon, gently warm it in the microwave at 50% power in short bursts, or place it in a 275°F oven for about 15 minutes. Try not to overheat it, as this can dry out the fish. I like to add a small pat of butter while reheating to keep it moist.

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: 900-1100
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 6-12 g

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 tablespoons lemon pepper spice mix (adjust to taste, as it can be salty)
• Salt (optional, if not included in seasoning)
• Four salmon fillets with skin, 6-8 ounces each, approximately 1-inch thick

Step 1: Prepare the Grill

Heat the grill to high heat, aiming for a temperature between 450-500°F.

Once heated, brush the grates well to remove any residue.

Use paper towels dipped in oil to wipe the grill grates until they are black and glossy.

You may need to repeat this 5 to 10 times, re-dipping the towels in oil between applications to ensure a non-stick surface for the salmon.

Step 2: Make the Lemon Pepper Sauce

In a small bowl, combine olive oil with freshly squeezed lemon juice, lemon pepper seasoning, and salt (if desired).

Mix well to create a flavorful sauce that will enhance the taste of the salmon fillets.

Step 3: Sear the Salmon

Brush half of the prepared lemon pepper sauce onto the salmon fillets.

Place the salmon skin side up on the preheated, oiled grill.

Allow the salmon to sear without moving it until grill marks form and the surface becomes firm.

Step 4: Flip and Baste the Salmon

When the salmon is approximately 70% cooked, which usually takes about 6 minutes, it should naturally release from the grill, especially along the charred lines.

Use a thin spatula, preferably a fish spatula, to gently release any parts that might still be sticking and carefully roll the salmon over to cook the other side.

Baste the fillets with the remaining lemon pepper sauce for added flavor.

Step 5: Finish Cooking and Serve

Continue to cook the salmon on the other side until it reaches your desired level of doneness or until it flakes easily with a fork.

Remove from the grill and serve hot.

Enjoy your beautifully grilled salmon with your favorite sides!