← All recipesTotal: 22 min
Ingredients
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Instructions
- Heat the grill to medium-high.
- Brush salmon and lemon halves with olive oil. Season the fish.
- Grill salmon skin-side down for 7 minutes, then turn and cook briefly.
- Grill lemons cut-side down and squeeze them over the salmon with parsley.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Lemon and black pepper keep the flavor clean and simple.
- Grilling adds smoky char without a heavy sauce.
- A short cook time makes this useful for warm-weather dinners.
Tips for better results
- Preheat and clean the grill before the salmon goes on.
- Oil the fish and grill surface lightly to help prevent sticking.
- Avoid moving the salmon too early; it releases more easily once the surface has seared.
What to serve with it
Serve with grilled vegetables, couscous, potatoes or a tomato salad.
Storage
Refrigerate cooled leftovers promptly and use them in salads, sandwiches or bowls.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.