Summer is finally here and the grill is calling your name.
It is 6pm and you want a meal that feels special.
This grilled salmon recipe delivers that restaurant-quality flavor right in your kitchen.
You can have a fresh, healthy dinner on the table in 20 minutes.
Why This Recipe Is a Winner
This dish is perfect for a busy summer weeknight dinner.
It uses simple pantry staples to create a bold, smoky flavor.
Your family will love the buttery, golden crust on every bite.
It is a high-protein meal that leaves everyone feeling satisfied.
You get all the flavor of a steakhouse without the high price.
Simple Method
Cooking fish can feel intimidating for beginners.
I promise that you can master this easy cooking method today.
We use a simple butter binder to help the spices stick.
A quick sear creates a beautiful, professional-looking crust.
You will feel like a pro chef in your own home.
Ingredients You’ll Need
Most of these items are likely already in your spice cabinet.
- 2 (8-ounce) Atlantic salmon fillets
- 1 tablespoon melted unsalted butter
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon vegetable oil
- 2 lemon wedges
Step-by-Step Directions
- Pat the salmon fillets completely dry with paper towels.
- Whisk together the lemon pepper, garlic, onion powder, paprika, salt, and pepper.
- Brush the salmon fillets on all sides with melted unsalted butter.
- Apply the spice mixture evenly onto the flesh side of the fillets.
- Preheat a grill or cast-iron skillet to medium-high heat with vegetable oil.
- Place salmon flesh-side down and sear for 4 to 5 minutes.
- Flip the fillets and cook for 3 to 4 more minutes.
- Allow the protein to rest for 2 minutes before serving with lemon.
Best Ways to Enjoy It
Serve this warm with a fresh squeeze of bright lemon juice.
It pairs beautifully with fluffy white rice or roasted potatoes.
Add a side of steamed broccoli for a balanced healthy meal.
Set the table outside and enjoy the warm summer air.
Keep It Fresh
You can store any leftovers in an airtight container.
They will stay fresh in the fridge for up to three days.
Cold salmon is delicious on top of a crisp garden salad.
Reheat gently in a pan over low heat to keep it moist.
Avoid the microwave to keep the tender and flaky texture.
Tips for Best Results
- Always pat the fish dry to get a perfect golden sear.
- Do not move the fish once it hits the hot pan.
- Use a meat thermometer to ensure a perfect 145°F internal temperature.
- Let the salmon rest so the juices stay inside the fillet.
- Brush the grill grates with oil to prevent any sticking.
- Try this with wild-caught salmon for a deeper flavor profile.
- Make the spice rub in bulk for easy meal prep later.
Easy Flavor Ideas
- Add a pinch of cayenne pepper for a spicy kick.
- Swap the butter for olive oil for a dairy-free version.
- Use lime wedges instead of lemon for a tropical twist.
- Try this rub on chicken breasts for a different protein option.
Common Questions
Can I use frozen salmon?
Yes, you absolutely can use frozen fillets. Just make sure they are completely thawed before you start cooking.
Should I leave the skin on?
I recommend keeping the skin on during the cooking process. It helps hold the fish together and adds great flavor.
I hope this simple salmon dish brings a little joy to your table tonight. It is the perfect way to eat well without spending hours in the kitchen.
— Katie Wood
Ingredients
- 2 (8-ounce) Atlantic salmon fillets
- 1 tablespoon melted unsalted butter
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon vegetable oil
- 2 lemon wedge s
Instructions
- Pat the salmon fillets completely dry with paper towels to ensure proper Maillard reaction.
- In a small vessel, whisk together the lemon pepper, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Brush the salmon fillets on all sides with melted unsalted butter to act as a binder for the spices.
- Apply the spice mixture evenly onto the flesh side of the salmon fillets, pressing firmly to adhere.
- Preheat a grill or heavy-bottomed cast-iron skillet to medium-high heat (approximately 400°F) and apply a thin layer of vegetable oil.
- Place the salmon fillets onto the cooking surface flesh-side down and sear for 4 to 5 minutes without moving them to develop a crust.
- Carefully flip the fillets and cook for an additional 3 to 4 minutes on the skin side until the internal temperature reaches 145°F.
- Transfer to a plate and allow the protein to rest for 2 minutes before serving with fresh lemon wedges.
