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How to Grill Salmon (Juicy, With Honey-Garlic Glaze)
Learning how to grill salmon well comes down to three things: a clean, well-oiled grate, medium-high heat, and leaving the fish alone until it releases. Do that, and you’ll get juicy salmon with lightly charred edges and skin that lifts right off the grill, in about 10 minutes. This recipe finishes the fillets with a quick honey-garlic glaze, brushed on at the very end so it caramelizes without burning.
Below you’ll find the ingredients, step-by-step instructions for skin-on and skinless fillets, a time and temperature chart, my tips to keep salmon from sticking, and other ways to grill it. The printable recipe card is at the bottom.
Ingredients for Grilled Salmon
For the salmon
- Salmon fillets, 4 (about 6 oz / 170 g each), about 1 inch (2.5 cm) thick, skin on. Skin-on fillets are much easier to grill because the skin protects the flesh and helps it release.
- Olive or avocado oil, 2 tablespoons (30 ml), for the fish and the grate.
- Diamond Crystal kosher salt, 1 teaspoon, or ½ teaspoon table salt.
- Black pepper, ½ teaspoon.
- Lemon wedges, to serve.
For the honey-garlic glaze
- Honey, 2 tablespoons.
- Soy sauce, 2 tablespoons, low sodium if you have it.
- Lemon juice, 1 tablespoon.
- Garlic, 1 clove, finely grated.
- Dijon mustard, 1 teaspoon.
How to Grill Salmon (Step by Step)
1. Heat and clean the grill
Heat a gas grill on medium-high with the lid closed for 10 to 15 minutes, to about 400 to 450°F (200 to 230°C). For charcoal, spread a full chimney of hot coals over half the grill. Scrub the grate clean with a grill brush; stuck-on bits are the main reason fish sticks.
2. Make the glaze and prep the fish
Stir the glaze ingredients together in a small bowl. Pat the salmon very dry with paper towels, brush it all over with half the oil, and season the flesh side with salt and pepper.
3. Oil the grate
Fold a paper towel, dip it in the remaining oil, and wipe it over the hot grate several times using long tongs.
4. Grill skin side down
Lay the fillets skin side down over direct heat, at a slight angle to the bars. Close the lid and cook without moving them for 6 to 8 minutes, until the flesh is opaque about three-quarters of the way up the sides.
5. Glaze and finish
Brush the tops with the glaze, close the lid and cook 1 to 2 minutes more, until the thickest part reaches 145°F (63°C), the FDA’s recommended temperature for fish, and flakes easily with a fork. You don’t need to flip skin-on fillets.
6. Remove and serve
Slide a thin, wide metal spatula between the skin and the flesh; the fillet will lift off, leaving the skin on the grate (scrape it off later), or lift the whole fillet with the skin if you like it crispy. Serve with lemon wedges and any remaining glaze.
Grilled Salmon Time and Temperature Chart
| Fillet | Grill heat | Time |
|---|---|---|
| Skin-on, 1 inch thick | 400 to 450°F, direct | 8 to 10 minutes, skin side down, no flip |
| Skinless, 1 inch thick | 400 to 450°F, direct | 3 to 4 minutes per side, flipping once |
| Thin fillets or tail pieces (½ inch) | 400 to 450°F, direct | 5 to 6 minutes total |
| Whole side of salmon | 350 to 375°F, indirect | 20 to 30 minutes, lid closed |
Always go by temperature: the FDA recommends cooking fish to 145°F (63°C). See the FoodSafety.gov safe minimum temperature chart. Some cooks take salmon off at 125 to 130°F for a softer texture; that’s below the FDA’s recommendation.
Chef Emma’s Tips to Keep Salmon From Sticking
- Clean, hot and oiled: a clean grate that’s fully preheated and wiped with oil is the whole secret.
- Dry fish sticks less. Pat the fillets dry before oiling them.
- Don’t move it too soon. Salmon releases naturally once a crust forms. If it sticks when you nudge it, wait another minute.
- Glaze at the end. Honey and soy burn quickly over direct heat, so brush them on only for the last 1 to 2 minutes.
- Use a fish spatula. A thin, flexible metal spatula slides under the fish without tearing it.
Choosing Salmon for the Grill
- Center-cut fillets are evenly thick and cook evenly. Thin tail pieces cook much faster, so grill them separately or fold the thin end under.
- Skin on is best. Ask the fish counter to leave the skin on and to scale it.
- Check for pin bones by running your fingers along the flesh, and pull out any you find with clean tweezers.
- Farmed Atlantic salmon is richer and more forgiving on the grill. Wild salmon such as sockeye or coho is leaner and more flavorful, but dries out faster, so pull it a little earlier.
- Freshness: fresh salmon should smell clean and mild, never fishy. Cook it within 2 days of buying it, or freeze it.
Easy Seasoning Swaps
- Lemon pepper and dill: skip the glaze; season with lemon pepper and finish with fresh dill and a squeeze of lemon.
- Smoky paprika rub: mix 1 teaspoon smoked paprika, 1 teaspoon brown sugar, ½ teaspoon garlic powder and ½ teaspoon cumin, and rub it on before grilling.
- Garlic butter: melt 2 tablespoons butter with 1 grated garlic clove and parsley, and spoon it over the hot fillets.
- Maple Dijon: swap the honey for maple syrup and double the Dijon in the glaze.
Other Ways to Grill Salmon
- On a cedar plank: soaked wood planks add a gentle smoky flavor and prevent sticking entirely. See our cedar plank salmon recipe.
- In foil: place each fillet on heavy-duty foil with butter, lemon slices and herbs, seal it into a packet, and grill over medium heat for 12 to 15 minutes. No sticking, no cleanup.
- In a grill basket: great for thin or delicate fillets and salmon skewers.
- Sockeye salmon: wild sockeye is leaner and thinner, so it cooks 1 to 2 minutes faster. Keep an eye on it so it doesn’t dry out.
What to Serve With Grilled Salmon
- Grilled asparagus, zucchini or corn on the cob, cooked alongside the fish
- A crisp green salad or a lemony quinoa salad
- Roasted potatoes or rice
- A dollop of tzatziki or herby yogurt sauce
For other ways to cook salmon, try our sweet and smoky candied salmon bites, or browse all our salmon recipes.
How to Store Leftover Grilled Salmon
- Refrigerate cooked salmon within 2 hours, in a covered container, and eat it within 3 to 4 days.
- Reheat gently in a 275°F (135°C) oven, covered, for about 15 minutes, or enjoy it cold on salads.
- Freeze cooked salmon for up to 2 to 3 months for best quality.
Storage times follow the FoodSafety.gov cold food storage chart.
Grilled Salmon FAQs
Do you grill salmon skin side up or down?
Skin side down. The skin acts as a protective layer and helps the fillet release, and you usually don’t need to flip it.
How long do you grill salmon?
About 8 to 10 minutes for a 1-inch skin-on fillet over medium-high heat, until it reaches 145°F (63°C) and flakes easily.
Should I grill salmon with the lid open or closed?
Closed. It keeps the heat even so the top of the fillet cooks through without flipping.
Can I grill frozen salmon?
It’s best to thaw it overnight in the refrigerator first. Grilling from frozen tends to burn the outside before the center is done.
Grilled Salmon Recipe Card
Calories are an estimate per fillet (farmed Atlantic salmon, with glaze) based on USDA FoodData Central values. Wild salmon is leaner and lower in calories.
Grilled Salmon with Honey-Garlic Glaze
Ingredients
Equipment
Method
- Preheat the grill to medium-high (400 to 450°F / 200 to 230°C) for 10 to 15 minutes and scrub the grate clean.
- Mix the glaze. Pat the salmon dry, brush with half the oil, and season the flesh with salt and pepper.
- Wipe the hot grate with a paper towel dipped in the remaining oil.
- Grill skin side down with the lid closed, without moving, for 6 to 8 minutes.
- Brush with the glaze and grill 1 to 2 minutes more, until 145°F (63°C) in the thickest part and flaky.
- Lift the fillets off with a thin spatula and serve with lemon wedges.
