Grilled Lemon Pepper Salmon is simply a must-make. Tender flaky salmon with pops of black pepper, tangy notes of citrus and then charred to perfection on the grill for the ultimate bite.
- 4 (4-6 oz.) salmon filets, skin on
- 1 tablespoon olive oil
- 3 teaspoons lemon pepper seasoning
- 8 lemon wedges
- Preheat grill to high heat, approximately 400-450°F.
- Remove portioned salmon fillets from the refrigerator and pat dry with a paper towel.
- Lightly brush both sides of salmon with olive oil. Season flesh side liberally with lemon pepper seasoning.
- Place salmon fillets directly on clean grill grates skin side down. Close grill and let cook for 6 to 8 minutes.
- Gently flip salmon to grill flesh side down, grill for 1 to 2 minutes. (if salmon does not flip easily wait 1-2 minutes before flipping)
- Remove from grill when internal temperature reaches 130°F. Let rest for 5 minutes before serving.
- Garnish with a squeeze of fresh lemon.
- To Store: Store cooled salmon in an airtight container in the fridge for up to 3 days. Reheating is not necessary – it’ll never be the same as it was when it was first cooked.
- To Reheat: If you’d like to reheat anyway, wrap each fillet in aluminum foil along with a splash of oil. Grill salmon on low (around 275°F) over indirect heat for about 15 minutes, flipping halfway through. Alternatively, microwave each portion for 30 seconds at a time, adding a splash of oil prior to reheating.
- To Freeze: Seal cooled fish in a heavy-duty freezer bag with all air removed, then store in the freezer for 4-6 months. Thaw in the fridge before reheating/enjoying.
- Serving Size: 1 salmon filet
- Calories: 309
- Sugar: 0 g
- Sodium: 431 mg
- Fat: 12 g
- Saturated Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 0 g
Keywords: salmon with lemon, how to grill salmon, grilling salmon with skin