Description
Lemon Pepper Salmon recipe – A quick and easy recipe for the BEST Grilled Salmon. A family favorite for a healthy summertime dinner.
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons lemon pepper seasoning, or to taste (the seasoning might be salty)
- Salt, to taste, if your seasoning doesn’t contain salt
- 4 6-8 ounce skin-on salmon fillets about 1-inch thick
Instructions
- Heat the grill to high heat (450-500°F). Brush the grates well and wipe grate with oiled paper towels until grate is black and glossy, 5 to 10 times, re-dipping towels in oil between applications.
- Combine olive oil with lemon juice, lemon pepper seasoning, and salt if using.
- Brush the salmon with half of the lemon pepper sauce and place it skin side up on the hot grill. Sear until surface is firm and grill marks have formed. Once you place the fillet on the grill, don’t move it until it’s ready to flip.
- When the fish is about 70% done, about 6 minutes, it should release along the charred grill marks more easily without sticking. Slide a thin spatula, preferably a fish spatula, between the fish and the grill to gently release any parts that might be sticking, and gently roll over to cook on the other side. Baste with the remaining Lemon Pepper sauce.
- Cook until the fish reaches the desired temperature (see Notes) or until it flakes with a fork.
Notes
Optional: Marinate the salmon with half of the sauce for up 30 minutes.
For added protection against sticking, brush the fillets only with olive oil before grilling, then with the lemon pepper sauce after flipping. If you’ve marinated it, you can dab off any excess moisture with a paper towel, then brush again with oil before grilling.
How to know when salmon is done:
- Gently pressing down on the top of the fillet with a fork. If the flesh of the salmon flakes and separates easily along the white lines that run across the fillet, it’s finished cooking. It should be opaque in the center. (Slightly translucent for medium to medium rare.)
- As soon as the white albumin starts to ooze or seep out from salmon, it’s cooked.
- The USDA recommends cooking fish to an internal temperature of 145°F, however some may consider that overdone.
- Since the fish will continue cooking for a few minutes after it is removed from the grill, I take it off when it reaches 140°F and let it rest for 5 minutes. For medium to medium-rare, aim for 125˚F to 135˚F.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: grill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 316
- Sugar: 0.3 g
- Sodium: 714.4 mg
- Fat: 18.5 g
- Carbohydrates: 0.8 g
- Protein: 38 g
- Cholesterol: 86.9 mg