Lemon Pepper Salmon – Easy Grilled Salmon Recipe

Lemon Pepper Salmon recipe – A quick and easy recipe for the BEST Grilled Salmon. A family favorite for a healthy summertime dinner.

this recipe!

The BEST Lemon Pepper Grilled Salmon

Tender, juicy grilled salmon with lemon pepper seasoning – the perfect balance of flavor and zing. With tips for grilling salmon to perfection.

Lemon Pepper Salmon Marinade

Lemon Pepper seasoning is combined with lemon juice and olive oil for a simple marinade that is easy and complements the salmon perfectly. Brush the lemon pepper marinade on before grilling and again after flipping. Or for more flavor, you can marinate the salmon for up to 30 minutes.

My Secrets to Grilled Salmon that doesn’t Stick to the Grill

1. A super-hot, preheated grill - Heat the grill well before you start. That instant sear is key to keeping the fish skin from sticking.
2. Well-oiled grates and well-oiled, skin-on salmon fillets - Oiling the grates creates a thin polymer barrier between the grate and the food to help prevent sticking.
3. Grilling skin side up first
4. Don’t try to turn the fish too early. It will release much more easily from the grill when a crust has had time to form.

Grilling Salmon Skin Side up First

Most recipes call for grilling salmon skin side down first. But I find that grilling salmon skin side up first creates the least amount of sticking while giving beautiful grill marks.

Searing the flesh when the grill is at its hottest and not moving it until the fish is about 70% done, creates charred grill marks that release easily from the grates. The fish will stick to the grates at first, but after about 6 to 8 minutes, a crust will form and release naturally. The fish is then carefully flipped over to finish cooking with the skin side down.

Which Type of Salmon is Best for Grilling

Wild-caught salmon has more flavor and tends to be leaner. Farm-raised salmon is fattier with a milder flavor.

Center-cut, skin-on fillets are thicker and more uniform in size, so they cook evenly. The skin will hold the fish together and protect it from drying out or sticking to the grill. It's easy to remove after grilling, or you can just eat around it on the plate.

How to Season

The salmon is brushed before grilling, and basted after flipping, with a lemon pepper sauce containing lemon pepper seasoning, lemon juice, and olive oil.

Check out my post on how to make your own Homemade Lemon Pepper Seasoning. It tastes amazing, uses up the zest from lemon peels you were going to throw away, and best of all, you can control how much salt you use.

It isn’t necessary to marinate this grilled salmon, but you can let it soak up the flavors of the lemon pepper sauce for up to 30 minutes if you’d like.

I brush the salmon with the lemon pepper sauce before grilling and don’t have a problem, but 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 Prepare Grilled Salmon

If you have a large fillet, cut it into serving size portions, about 1 ½ -2 inches wide. This will make it easier to flip.

How to Prepare the Grill

Heat the grill on high and give it a good brushing to clean the grates. The hotter the grill is, the less likely it will be for the fish to stick.

Fold up a paper towel, coat it lightly with oil, hold it in a pair of tongs, and oil the grates. Continue to wipe grate with oiled paper towels until grate is black and glossy, 5 to 10 times, re-dipping towels in oil between applications. A well-oiled grill and well-oiled fillets help to prevent sticking.  

How to Make

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, 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.

Alternatively, slip the tines of a fork between the grill grates and gently push up on the fish in several places until it’s released from the grill.

How to Tell when it's Done

You can test salmon without a thermometer by 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.

How to serve

Grilled salmon pairs wonderfully with:

Grilled Veggies – brush veggies with oil and grill along with the salmon. Try:

• Asparagus
• Sliced eggplant, zucchini, squash, onions
• Mushrooms
• Carrots

Mashed potatoes

Pasta Salad – try it with Pasta Caprese, Greek Orzo Salad, or Easy Italian Antipasto Pasta Salad for a refreshing summer dinner.

Warm Pasta - Pappardelle with Creamy Ricotta Pesto,  Creamy Spinach Artichoke Pasta, Creamy Portobello and Mascarpone Pasta, Creamy, Cheesy Mushroom Spinach Pasta, Sun-Dried Tomato and Mushroom Pasta, or Pasta with Pesto, Green Beans, and Potatoes

It would also be fabulous substituted for the chicken in Creamy Lemon Artichoke Pasta – my personal fave.

Herbed Garlic Butter

Recipe

Lemon Pepper Salmon – Easy Grilled Salmon Recipe

Kelly

Lemon Pepper Salmon recipe – A quick and easy recipe for the BEST Grilled Salmon. A family favorite for a healthy summertime dinner.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 348 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 348kcalCarbohydrates: 4gProtein: 34gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 76mgPotassium: 905mgFiber: 1gSugar: 0.3gVitamin A: 93IUVitamin C: 4mgCalcium: 41mgIron: 2mg

Keyword lemon pepper salmon

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