Easy Grilled Salmon
Published August 9, 2020 • Updated February 27, 2026
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I have been grilling salmon every summer since I went keto in 2012, and this is still my go-to method. Just salt, pepper, garlic, and lemon on a hot grill, and you get a flaky, charred fillet in under 10 minutes.
I started grilling salmon the summer I went keto, and over a decade later it is still the recipe I make more than any other between May and September. What I figured out after testing every complicated marinade I could find is that the simplest seasoning produces the best results. Garlic, salt, pepper, lemon. That is it.
This keto grilled salmon gets a hard sear on the flesh side first, then finishes over indirect heat until it is just flaky enough to pull apart with a fork. The whole thing takes about 8 minutes on the grill. I pair it with grilled firecracker shrimp when I want a full seafood spread, or alongside garlic butter shrimp for a quick weeknight protein combo.
Salmon is one of the best proteins for a low carb lifestyle. A 4-ounce fillet gives you around 25 grams of protein with zero carbs, plus healthy fats that keep you full and help you hit your macros without overthinking it. The skin alone holds the highest concentration of Omega-3s in the whole fillet, which is why I never remove it before grilling.
What makes my method different from most is how I handle the heat. I sear the fish flesh-side down over direct high heat for about 90 seconds, then flip it and move it to indirect medium heat to finish. I have tried it both ways, and starting with the flesh side down gives you a better crust without the skin burning. Most recipes tell you to start skin-side down first. I did that for two summers straight before I figured out the flesh side needs that initial blast of heat to get a golden char.
When the weather does not cooperate, my air fryer salmon is a solid backup. But when the grill is hot, nothing competes with the smoky flavor you get from open flame. I also love making a poke bowl with cold leftover salmon the next day.
One thing I tell everyone: season the fish about 15 minutes before it hits the grill. Not sooner. If you salt too early, the protein breaks down and you lose moisture. Fifteen minutes gives the salt just enough time to penetrate without drying anything out. I learned this the hard way after serving bone-dry fillets at a summer cookout years ago.
How to cook salmon on the grill?
I cook salmon on the grill the same way every time, and it has not failed me once. The method is simple: sear the flesh side over direct high heat first, then flip and finish over indirect heat until it is cooked through. This gives you a crispy, golden crust on top and a juicy center that flakes perfectly.
Set your grill to medium heat, around 375-400 degrees F. On a gas grill, that is straightforward with the burner controls. On a charcoal grill, I push all the coals to one side. The hot side is for searing (about 90 seconds), and the cooler side is where the fish finishes for 5-7 minutes. I pull mine when the thickest part hits 145 degrees F for well-done, but if you prefer your salmon closer to medium, pull it at 130 degrees F and let it rest for 5 minutes. The carryover heat finishes the job.
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Ingredients
Two 4 oz salmon filets -
1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 clove garlic, minced
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1/2 lemon
Step by Step Instructions
Step by Step Instructions
Preheat grill
Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat. When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
Grill it
Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes. Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is salmon keto friendly?
I eat salmon at least twice a week on keto, so yes. A 3-ounce serving of cooked wild Atlantic salmon has about 25 grams of protein and zero carbs. It is also loaded with Vitamin D, B12, and those EPA and DHA omega-3 fatty acids that are hard to get from other foods. I consider it one of the best proteins I can put on my plate.
What temperature should I grill salmon?
I set my grill to medium heat, around 375-400 degrees F. If your grill has a built-in thermometer, wait until it reads in that range before putting the fish on. I have found that anything hotter than 400 degrees risks charring the outside before the center cooks through, especially with thicker fillets.
How do I know when salmon is done?
I pull mine when the thickest part hits 145 degrees F on a meat thermometer. The easiest way I check is the fork test: press a fork into the center and twist gently. If it flakes apart and looks opaque all the way through, it is done. If you see white creamy liquid seeping out, you have gone a bit too far. I always check the thin end first since it cooks faster.
Should I flip salmon on the grill?
I flip mine once, and only once. I start with the flesh side down for a 90-second sear over direct heat, then flip to skin-side down and move it to indirect heat to finish. I have experimented with not flipping at all, but you miss out on that golden crust on the flesh side. One flip is all you need.
How do I prevent salmon from sticking to the grill?
Two things I always do: oil the grates after they are hot (I use a paper towel dipped in cooking oil, held with tongs), and make sure the grill is fully preheated before the fish goes on. I also brush olive oil directly on each fillet. Between those three steps, my salmon has not stuck in years.
Can I marinate salmon before grilling?
I usually skip marinades because my simple garlic and lemon seasoning does the job. But when I want something different, I marinate for 30 minutes max. Anything longer and the acid in citrus or vinegar starts breaking down the fish texture. My favorite quick marinade is equal parts soy sauce and liquid aminos with a pinch of garlic and ginger.
How do I store leftover grilled salmon?
I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I wrap the fillet in foil and warm it in a 275 degree F oven for about 10 minutes. Microwaving works in a pinch but the texture gets rubbery. My favorite way to use leftovers is eating the salmon cold the next day over a salad or in a poke bowl.
I almost passed on this because the ingredient list felt too bare. Salt, pepper, garlic, half a lemon, that's basically nothing. But it was a nice spring evening and I had salmon sitting in the fridge, so I went for it. The skin had this light char coming off the grill and the inside was still flaky and tender, and somehow that one clove of garlic came through more than I expected. Four stars because I wanted a sauce on the side, but the salmon itself didn't need it.
The heat concentrates that clove, pulls it forward. Sauce on the side would've covered it up.
Threw this together for the neighbors on the first warm evening we've had this year, and the one guest who always announces she 'doesn't eat fish' was picking pieces off the platter before I even set it on the table. There's something about the char on the skin that makes it impossible to leave alone. Going into the spring rotation for sure.
Ha, the fish skeptics never see it coming. Welcome to spring rotation.
First time grilling fish, and flesh-side down was genius. Came right off the grates clean. Does that 4-minute mark hold on charcoal or should I add more time?
Added a pinch of smoked paprika to the salt and pepper before the lemon goes on, and that small change against the grill char is freaking good. I also started pulling mine at 130 instead of going all the way to 145, then resting it a minute on the plate. The difference between moist salmon and chalky salmon is right there in those last few degrees. I used to skip starting skin-side up and the flesh stuck to the grates every single time. Not anymore. Made this four times in two weeks and the smoked paprika version is the only version now.
Yeah, 130 and a one-minute rest lands around 135-136 every time. That last 15 degrees is where salmon goes wrong.
My husband is firmly in the 'salmon is too fishy' camp and has held that position for the 12 years I've known him. Made this on a whim last week and he finished his fillet before I was halfway through mine. The high-heat char and lemon is doing something to the flavor I can't fully explain.
Ha, 12 years is a long holdout. The char does something real to the fat, just cuts the fishiness out. I've gotten a few converts with this one.
Added smoked paprika to the salt, pepper, and garlic and the crust on the flesh side has a smokiness I wasn't expecting from something this simple.
Smoked paprika on the flesh side is such a good call. That 90-second sear over direct heat really locks it in.