Grilled Salmon
Salmon is a real treat, but with a little bit of planning, I have found it can be enjoyed any time of year! Nice cuts of salmon are available fresh and/or frozen pretty much everywhere these days, making this Grilled Salmon recipe one that is great to have in your back pocket, especially during Summer.
“Salmon is my fave, and I usually use lemon pepper as my seasoning of choice. I loved your photo of the accompanying grilled veggies, the perfect match for this easy, healthy, and inexpensive summer meal. Keep those great ideas coming, Jess!”
Janmaus
When I was pregnant with my daughter, the only thing I craved that wasn’t sour fruits or crunchy veggies was salmon! My body must have been onto something because this recipe for Grilled Salmon goes perfectly with a squeeze of sour grilled lemon and vegetables of any kind! I found a great deal on skin-on wild-caught salmon at Walmart for this recipe, making it cost-effective as well as delicious.
And if you love salmon recipes, then definitely check out our Air Fryer Salmon next!
Grilled Salmon
Cost $9.40 recipe / $3.13 serving
Ingredients
- 2 6-oz. pieces skin-on Atlantic salmon ($8.61*)
- 1 lemon (sliced in half, $0.68)
- 1 Tbsp vegetable oil ($0.04)
- 1 tsp sea salt ($0.02)
- ½ tsp black pepper (freshly cracked, $0.05)
Instructions
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Preheat grill on high, 450-500°F. In a small bowl, combine 1 Tbsp vegetable oil, 1 tsp sea salt, and 1 tsp black pepper.
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Brush lemon halves and salmon on all sides with oil and season with salt and pepper
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Grill salmon (skin side down) and lemons (cut side down) to grill and grill for 6 minutes.
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Flip lemons and salmon and grill for 4 minutes or until internal temp reaches about 135°F. Remove from grill and allow salmon to rest for a few minutes, where it will finish cooking and reach the perfect internal temperature of 145°F.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Grilled Salmon step-by-step photos
Mix the seasonings: Preheat grill on high, 450-500°F. In a small bowl, combine 1 Tbsp vegetable oil, 1 tsp sea salt, and ½ tsp black pepper.
Season the salmon: Brush the halves of 1 lemon and 2 6-oz. salmon fillets on all sides with oil and season with salt and pepper.
Grill the salmon: Place the salmon, skin side down, and lemons, cut side down, on the grill and grill for 6 minutes.
Flip lemons and salmon and grill for 4 minutes or until internal temp reaches about 135°F. Remove from grill and allow salmon to rest for a few minutes, where it will finish cooking and reach the perfect internal temperature of 145°F.
Break out the grill for this easy weeknight meal!
What Else Can I Add?
I kept things basic for this grilled salmon recipe, but it’s easy to season with your favorite spice blends, like:
- Italian seasoning
- Cajun seasoning
- Greek seasoning
- Garlic herb seasoning
- Ranch seasoning
Serving Suggestions
I love this grilled salmon served with a scoop of fluffy rice, a side of sautéed asparagus, or, better yet, plenty of grilled veggies like zucchini, tomatoes, and onions. Sometimes I’ll add a grilled romaine caesar salad too. I also like to grill some lemon halves and then squeeze the juice over the salmon right before serving (it brightens up all the flavors in the best way!). You can also add a dollop of Tzatziki sauce for a cool and creamy finish. Then, if you really want to up the summer vibes, throw some peaches on the grill and make grilled peaches and ice cream for dessert!
Storage & Reheating
If you have leftovers, you’ll be glad to know grilled salmon keeps really well! Store it in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze cooked salmon for up to 3 months. Just be sure it’s cooled completely before wrapping tightly in plastic wrap or foil, then place it in a freezer‑safe bag or container. Let it thaw in the fridge overnight before reheating.
To reheat, go low and slow so the fish doesn’t dry out. Try popping it back on the grill over low heat, warming it in a 275°F oven wrapped in foil with a little oil, or heating it gently in a skillet until warmed through.
