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Grilled salmon fillets on a platter.
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Grilled Salmon Recipe

Master the grill with this foolproof, 20-minute grilled salmon. A super-thin mayo coating prevents sticking, while a 90% skin-side-down cooking method keeps the fish incredibly juicy with perfect caramelized grill marks.
Prep Time10 minutes
Cook Time10 minutes
Resting3 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Difficulty: Easy
Servings: 4 servings
Author: Nora from Savory Nothings

Ingredients

  • 4 6-8 oz skin-on salmon fillets about 1-inch thick
  • 1 tablespoon dark brown sugar your secret weapon for perfect grill marks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons mayonnaise
  • 1 fresh lemon cut into wedges

Instructions

  • Prep:
    If you can, take your salmon from the fridge 20 minutes before grilling it for the most even cooking.
    Get your ingredients ready.
    Ingredients for grilled salmon on a white marble surface.
  • Fire up the grill:
    Fire up your gas or charcoal grill to high heat (450°F–500°F). Scrub the grates clean with your grill brush.
    The Pro Trick: Wrap a paper towel in tongs, dip it in vegetable oil, and wipe down the hot grates right before cooking.
    Rubbing oil on grill grates with tongs and paper towels.
  • Prep the fish:
    Pat the salmon completely dry with paper towels.
    Use a sharp knife to make 3 shallow, diagonal cuts just through the skin on the bottom of each fillet. This stops the fish from curling up like a boat when it hits the heat.
    4 6-8 oz skin-on salmon fillets
    Prepping salmon for grilling.
  • Make the seasoning:
    
Mix the brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl.
    1 tablespoon dark brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
    Spice blend in a small glass bowl.
  • Coat with mayonnaise:
    Brush a very thin, even layer of mayonnaise over the flesh side and the skin side of the fillets.
    2 tablespoons mayonnaise
    Brushing salmon with mayonnaise.
  • Season:
    Sprinkle your spice mix evenly over the flesh side. The sugar and mayo will combine on the grill to create a stunning, caramelized crust.
    Seasoned salmon fillets.
  • Cook 90% skin-side down:
    Place the salmon skin-side down on the direct heat and close the lid. Leave it alone for 7 to 8 minutes. Do not try to move it!
    The skin acts as a natural shield to keep the fish juicy.
    Salmon fillets on a grill.
  • Flip and finish grilling:
    Once it's perfectly crisp, it will release from the grates automatically. Flip gently using a thin spatula. Cook flesh-side down for just 1 to 2 minutes to get those beautiful, restaurant-style grill marks.
    Salmon fillet on grill skin side up.
  • Rest and serve:
    The Safest Bet (USDA): Pull the salmon off the grill at 140°F. Let it rest for 3 minutes. Carryover heat will bring it to the government-recommended, fully cooked temperature of 145°F.
    At Your Own Risk (Chef Style): If you prefer a more buttery, restaurant-style texture, pull the fish at 130°F to rest up to 135°F.

    Note: Eating seafood below 145°F increases the risk of foodborne illness, especially for kids, seniors, or when pregnant.
    Grilled salmon fillets on parchment paper.
  • The finish:
    Serve hot with a fresh squeeze of lemon juice!
    1 fresh lemon
    Close up of grilled salmon fillets.

Notes

  • For Weeknight Dinner: This recipe covers 4 generous portions, assuming standard 6 to 8-ounce fillets. It is the perfect size for a family of four or for a couple looking to save two fillets for easy lunch leftovers the next day.
  • Buying the Fish: If you can, ask the butcher at the grocery counter for a 2-pound center-cut salmon side and have them pre-cut it into four equal pieces. Center-cut pieces have a uniform thickness, which ensures all four fillets finish cooking at the exact same time on the grill.