Charcoal Grilled Salmon Center Cut Filet Recipe

Prep the salmon

Remove salmon from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat both sides and skin dry with paper towels. Using a sharp fillet knife, check for any pin bones and remove with fish tweezers if present.

Season

Place the filets skin-side down on a plate. Drizzle and rub 1 tbsp olive oil evenly over both filets. Sprinkle sea salt (about 3/4 tsp per side total) and freshly ground black pepper evenly over flesh. Zest half the lemon over the fish, then rub in 1 tsp minced garlic, chopped dill and parsley evenly across the top. Squeeze half the lemon juice over both filets (reserve the other half for serving). Let sit 10 minutes for flavors to marry.

Prepare the grill

Preheat a charcoal grill to medium-high heat (approx. 450–500°F / 230–260°C). Arrange coals so you have a hot direct-heat zone and a cooler indirect zone. Clean and oil the grill grate: heat the grate, then rub with an oil-soaked paper towel using tongs (use the neutral high-smoke oil).

Sear skin-side down

When grill is hot and oiled, place the salmon skin-side down directly over the hot zone. Press gently with a spatula for 10–15 seconds to ensure full skin contact and prevent curling. Cook undisturbed 4–6 minutes depending on thickness until the skin is crisp and the flesh is cooked about two-thirds of the way up the filet and releases easily from the grill.

Finish over indirect heat

Move the salmon to the cooler zone (indirect heat), skin-side down. Close the grill lid and cook 3–6 more minutes until internal temperature registers 120–125°F (49–52°C) for medium-rare to medium, or 130°F (54°C) for medium-well. Cooking time will vary with thickness; aim for gently opaque flesh that flakes easily.

Rest and finish

Transfer filets to a warm plate skin-side down. Top each filet with 1 teaspoon room-temperature butter and tent loosely with foil. Let rest 3–5 minutes; residual heat will carry the temp up ~3–5°F and the butter will melt into the flesh. Squeeze remaining lemon half over filets and scatter microgreens or extra herbs if using.

Serve each center-cut filet with a lemon wedge. Optionally spoon any juices from the resting plate over the fish. Pair with grilled vegetables, a simple salad, or steamed rice. Leftovers can be chilled and used cold in salads or gently reheated covered in a 275°F (135°C) oven until warmed through (about 8–12 minutes).