Easy Grilled Salmon

This easy grilled salmon is marinated, grilled to perfection, and served with tropical Caribbean Salsa. Plus, useful tips on how to pick and perfectly grill salmon.

Watch me to grill salmon step-by-step!

How to pick the best salmon

Here are a few great tips on how to pick the best salmon at the grocery store:

• If the fish is whole, look for clear and plump eyes,  shiny and moist skin, and no "off" odors. 
• If the salmon is filleted, the meat should be firm (not falling apart) and moist.
• If packed, pay attention to excess liquid in the package, which may indicate improper temperature or previous thawing.

In any case, origin matters! Why?

Because it is the environment where fish are raised, fed, caught, handled, and distributed to market that determines the quality of the fish. 

Difference between wild vs. farm raised salmon

One is caught in the wild while the other is raised in a controlled environment, resulting in nutritional differences.

Wild salmon eat a variety of shellfish (giving them their color), yet at times may not obtain enough nutrients.

In contrast, farm raised salmon is usually higher in healthy omega-3 fatty acids -- but this may vary, depending on origin. 

What all this means is that farm raised salmon is not the same everywhere. Like we said before, origin matters including to make the best grilled salmon! 

Nutrition

To understand how great salmon is for us, let's do a fast check of its nutritional value. 

Salmon is a high-quality protein that is packed with nutrients -- vitamins and minerals (like vitamins A, B6, B12, C, D, Selenium, Iodine), as well as omega-3 fatty acids (which are better acquired from fish than from supplements).

Step-by-step guide for grilling salmon (how to grill salmon)

1. Choose skin-on salmon. The skin helps to hold the fish together. Make sure to remove any pin bones with pliers.
2. Marinade salmon for 15-30 minutes at room temperature before grilling. It adds flavor and also keeps the salmon moist. Moreover, brush marinade on while it is grilling. Leaving salmon out of the fridge for about 30 minutes before grilling helps to cook more quickly and evenly.
3. Prepare grill:

• 3.1. Clean grill. Preheat grill to high heat for 2-3 minutes so that whatever is left will burn off. Then brush the grate completely. Next, low temp to medium-high to grill salmon.
• 3.2. Oil grill well. Place oil onto a clean rag and, using grill tongs, rub along the grate. Please, avoid cooking spray near an open flame!

4. Grill salmon. Place fillet skin-side up (unless you like crispy skin – so in this case, start grilling salmon skin side-down first). Make sure to place fillets an inch apart to cook evenly. When salmon is about 60% cooked and change color in the middle, flip it using two large flat  spatulas. For 1-inch-thick fillet, it takes about 5-6 minutes. After flipping salmon, brush with remaining marinade and let cook for about 4 more minutes or until cooked through. 
5. Let it rest for 3-5 minutes before serving. This will help to keep moisture in.
6. Serve grilled salmon while hot with salsa on top, or fresh herbs.

NOTE: Salmon is done when it turns opaque and feel slightly firm yet tender enough to flake easily with a fork.

Easy Salmon Marinade

Mix lime juice, olive oil, mustard, seasonings, and honey in a large freezer bag. Then, place salmon in and let it sit at room temp for about 20 minutes while marinating. It is quick and easy! The fish will cook evenly when quickly marinating at room temp before cooking! 

How to make grilled salmon 

Prepare marinade. Place all ingredients (except salmon) in a jar, shaking well. Pour half of the marinade in a sealable plastic bag and then place salmon in. Reserve the remaining marinade in the jar. Let salmon sit at room temp for about 20 minutes while marinating.

1. Meanwhile, prepare salsa. Cut all ingredients, place all in a medium bowl, mix, and cover. Refrigerate for about 20-30 minutes so all the flavors come together.
2. Remove salmon from bag and discard marinade from the bag. Clean and oil grill (see tip #3). Make sure the grill is on medium-high before start grilling the salmon.
3. Place fillet skin-side up (unless you like crispy skin – so in this case, start grilling salmon skin-side-down first), an inch apart each. When salmon is about 60% cooked and changes color in the middle, flip it using two large flat spatulas. For a 1-inch-thick fillet, it takes about 5-6 minutes. After flipping salmon, brush with remaining marinade and let cook for about 4 more minutes or until cooked through. 
4. Let it rest for 3-5 minutes before serving. Serve with salsa on top.

NOTE: Doneness depends upon the thickness of fillet and grill temperature. If you're grilling on medium-high heat a 2-pound salmon filet that is 1-inch, it will take 5-10 minutes to cook. If it’s a 1-½ inch thick, it may take 15 minutes, and so on. The best is to watch carefully and look signs of doneness. Salmon turns opaque and feel slightly firm yet tender enough to flake easily with a fork.

How to store fresh and grilled salmon

• If cooked, store in the fridge in a airtight container for up to 2 days, or freeze grilled salmon for up to 4-6 months.
• If fresh/raw, pat dry with paper towel and then wrap fish tightly in a layer of plastic wrap, followed by another layer of aluminum foil. 
• Refrigerate for up to 2 days in the coldest part of the fridge, the bottom drawer. Make sure your fridge is set to the coldest setting. 
• Or, store in freezer for up to 3 months. To thaw salmon, take out salmon from freezer and place into a fridge overnight. 

Other seafood dishes

Besides this easy grilled salmon recipe, check out these other seafood recipes:

• Teriyaki Salmon
• Quick Baked Cod
• Fish Pie Recipe
• Moqueca
• Onion Crusted Yellowtail
• Air Fryer Salmon
• Baked Salmon Recipe
• Air Fryer Tilapia Recipe

PIN & ENJOY!

Chili Lime Grilled Salmon with Caribbean Salsa and a Grilling Salmon Guide was a sponsored post written by me on behalf of the Norwegian Seafood Council. We have modified it to fit our content!