Grilled Salmon

Grilled Salmon


This is the recipe for the greatest grilled salmon ever! It’s enhanced by a magical spice blend that elevates its already exquisite tenderness to new heights.

Do you want to grill salmon to a beautiful crisp? It is well known that salmon is easily overcooked and underseasoned. We set out to develop a failsafe method for grilling salmon because we’ve had our fair share of disappointing fish experiences. Introducing the Ideal Grilled Salmon! It’s a simple recipe that yields a soft and slightly crispy crust. It tastes even better when topped with our delectable magical seasoning blend. You’ll want to use this delicious salmon spice on everything.You may never use it again to create salmon.



  1. 4 4 ounces of skin-on, wild-caught salmon fillets
  2. One tablespoon of olive oil
  3. A smidgeon of kosher salt
  4. *Two tablespoons of seafood spice



  1. Set a grill’s temperature to medium-high, between 375 and 450 degrees.
  2. Marinate the salmon by brining it (or use Marinated Salmon as an alternative): As the grill heats up, combine 4 cups of room temperature water and 3 teaspoons of kosher salt in a shallow dish. After putting the salmon in the water, let it sit for fifteen minutes (this should be enough time for the warmup).
  3. Dry off the fish with a fresh towel. Drizzle it with a good amount of oil and season it with kosher salt and pepper (or just salt and pepper).
  4. When grilling salmon skin side up, cook it for 3 to 5 minutes (keeping the fish away from the flames) or until grill marks form and the fish comes away from the grill grates. Once the salmon is flaky and just pink at the thickest part, and the internal temperature reaches 125 to 130 degrees, flip it over and continue cooking it for another 2 to 5 minutes, depending on its thickness. Because salmon varies in thickness, each piece of fish requires a different amount of cooking time. After a few minutes of resting, serve.
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*We strongly advise preparing this homemade spice for fish! Combine 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt, and ¼ teaspoon cumin to quickly prepare a version just for the fish.

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