Simply Grilled Salmon Recipe

Prepare fillets

Pat the salmon fillets dry with paper towels. Leave the skin on to help hold the fillet together on the grill and to protect the flesh from direct heat.

Make marinade

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, kosher salt, black pepper, and smoked paprika (if using) until combined.

Marinate

Place the salmon fillets in a shallow dish or rimmed tray skin-side down. Brush or spoon the marinade over the flesh side of each fillet, reserving about 1 tablespoon of marinade for basting. Let rest at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Prep grill

Prepare a wood or charcoal grill for medium-high heat (about 400–450°F / 200–230°C). When coals are hot and covered with light gray ash or the wood is glowing and producing steady heat, create a clean, well-oiled grilling area. Oil the grill grates by dipping a folded paper towel in high-heat oil and, using tongs, rub it over the grates, or lightly spray with cooking oil.

Grill salmon

Place the salmon fillets on the grill flesh-side down over direct heat. Cook without moving for 4–5 minutes, until the salmon releases easily from the grate and the flesh has visible grill marks. Using a spatula, carefully flip the fillets and continue to cook skin-side down for 3–5 more minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well-done. Total cook time will be about 8–10 minutes depending on thickness (roughly 1 inch thick).

Baste and finish

During the last minute of cooking, brush the reserved marinade or melted butter over the top of the fillets and move them to a slightly cooler part of the grill to finish without charring. If using, add an extra squeeze of lemon juice over each fillet just before removing from the grill.

Rest and serve

Transfer the salmon to a platter and let rest 2–3 minutes to allow juices to redistribute. Serve skin-side down or remove skin if preferred. Garnish with lemon wedges and a sprinkle of fresh parsley.