Total Time
Prep 20 mins
Cook 8 mins

From America's Test Kitchen, a fool-proof way to grill moist salmon without it sticking to the grill. This is more a method than a recipe, so season to your own taste! McCormick's makes great dry seasonings to sprinkle on, and Montreal Steak seasoning goes great with salmon. I also like their mesquite flavor on this dish.

Ingredients Nutrition

  • 4 salmon fillets, skin-on, 1/2 lb. each
  • 14 cup vegetable oil
  • salt and pepper, to taste


  1. Prepare grill: Place sheet of aluminum foil on grill grates, tucking in ends to secure. Pre-heat on high for 15 minutes with lid closed. This gets the grill grates super hot!
  2. Remove foil and wipe down grates with oil until black and glossy, about 10 times, not just 2 or 3! This is super important for keeping fish from sticking.
  3. Rub fish with a little oil and season to taste on both sides.
  4. Place skin side down and grill 3-5 minutes depending on thickness and degree of doneness you prefer. I like med. rare so I do 3 minutes for about 1 1/2 inch fillets.
  5. Flip when fish releases from grate on it's own. If it sticks, it is not ready to flip (or you didn't grease the grill enough).
  6. Cook another 3-5 minutes on other side or until fish reads 125 degrees, depending on your preference.