Ingredients
Salmon
- 4 salmon fillets (6-8 oz each, skin-on, about 1-inch thick)
Seasoning Mix
- 1 tablespoon dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Other
- 2 tablespoons mayonnaise
- 1 fresh lemon, cut into wedges
Instructions
- Prep: Remove the salmon from the fridge 20 minutes before grilling to allow for even cooking. Gather all ingredients.
- Fire up the grill: Heat your gas or charcoal grill to high heat (450°F–500°F). Clean the grates thoroughly. For best results, use tongs to wipe the hot grates with a paper towel dipped in vegetable oil to prevent sticking.
- Prep the fish: Pat the salmon dry completely with paper towels. Using a sharp knife, score 3 shallow diagonal cuts through the skin on the bottom of each fillet to prevent curling during grilling.
- Make the seasoning: In a small bowl, combine the dark brown sugar, garlic powder, onion powder, kosher salt, and cracked black pepper.
- Coat with mayonnaise: Brush a very thin, even layer of mayonnaise over both the flesh and skin sides of each salmon fillet. This helps create a caramelized crust as it grills.
- Season: Evenly sprinkle the spice mix over the flesh side of the salmon fillets.
- Cook 90% skin-side down: Place the salmon skin-side down directly over the heat. Close the grill lid and cook undisturbed for 7 to 8 minutes. The skin protects the fish and keeps it juicy while crisping up.
- Flip and finish grilling: When the skin is crisp and the fish easily releases from the grates, flip gently with a thin spatula. Grill flesh-side down for 1 to 2 minutes to develop grill marks.
- Rest and serve: Use a food thermometer to check internal temperature. For USDA safety, remove the salmon at 140°F and let rest for 3 minutes; carryover heat will bring it to 145°F. For a moister, chef-style texture, remove at 130°F and rest until 135°F (note this increases risk of foodborne illness). Serve immediately.
- The finish: Serve hot with fresh lemon wedges for squeezing over the top.
Notes
- Removing the salmon from the fridge before grilling ensures more even cooking.
- Scoring the skin prevents curling and helps the fish cook uniformly.
- Mayonnaise helps develop a crispy, caramelized crust when grilled.
- Use a thermometer to ensure safe internal temperatures, especially for vulnerable groups.
- Adjust resting temperature depending on your preference for doneness versus safety.
- Clean and oil the grill grates to prevent sticking and achieve perfect grill marks.
- Prep Time: 5 minutes (plus 20 minutes to bring salmon to room temperature)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
