Grilled Lemon Pepper Salmon | Joyful Healthy Eats

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. Dinner will never look the same.

We love to serve this salmon with Grilled Asparagus with Lemon Zest, my Everyday Salad and my Easy Garlic Ranch Potatoes.

Moist and Flaky Grilled Salmon With Lemon

Have you ever had salmon so flaky and tender that it practically melts in your mouth? If not, you’re seriously missing out. Luckily, that’s about to change when you try this easy recipe.

Your salmon is guaranteed to develop a delightfully crispy coating while the inside stays moist and fall-apart flaky. The mouthwatering flavors of lemon, pepper, garlic and onion permeate every bite. And get this – you don’t even have to marinate the fish!

In fact, this entire entree will be ready for enjoyment in 20 minutes or less. It’s a lifesaver on those days when lunchtime creeps up before you get a chance to prepare for it. What starts with 4 simple ingredients ends in citrusy salmon bliss.

What You’ll Need

Let’s discuss the exact ingredients that make up this classic main course. Scroll down to the recipe card for the full quantities.

• Salmon Fillets: This recipe starts with skin-on salmon to ensure that the exterior of each fillet gets perfectly crispy.
• Olive Oil: Or any alternative with a high enough smoke point to endure the searing process.
• Lemon Pepper Seasoning: You can find this in the spice aisle at your local supermarket.
• Fresh Lemon: Cut up a lemon (or two) into eight total wedges. These will be used to garnish the salmon.

Can I Use Frozen Salmon?

You can – many people grill frozen salmon without defrosting it, but I prefer to thaw out the fish. It’s not a difficult step, and it makes it easier to get moist and flaky meat without overdoing the char on the skin. When salmon fillets are grilled while they’re frozen, the insides tend to cook too slowly.

Thaw out frozen salmon in the fridge overnight before you use it. If you forget to do this, you can submerge it in a bowl of cool water and let it sit for 30 minutes to an hour. Make sure the salmon is in a well-sealed storage bag and replace the water if it gets warm.

How to Make Grilled Lemon Pepper Salmon

If outdoor grilling isn’t an option for whatever reason, you can always cook your salmon over a stovetop grill pan instead. Just make sure it has a lid.

Heat Grill: Preheat the grill to high heat, approximately 400-450°F.

Pat Salmon Dry: Remove the portioned salmon fillets from the refrigerator and pat them dry with a paper (or cloth) towel.

Add Oil & Season: Lightly brush olive oil onto both sides of the fish, then rub the flesh side liberally with lemon pepper seasoning.

Grill Covered: Place the salmon fillets directly onto the (clean) grill grates, skin-side down. Close the grill and let the salmon cook for 6-8 minutes.

Flip & Finish Cooking: Gently flip the salmon over so the flesh side is touching the grill, then cook it for another minute or two. If the salmon does not want to flip, try again about a minute later. When it’s ready to be flipped, your spatula should be able to slide right under it.

Remove From Grill: Remove the salmon from the grill once its internal temperature reaches 130°F. Remember to insert your meat thermometer into the thickest part of each fillet.

Let Rest: Let the salmon rest for at least 5 minutes before you cut into it.

Garnish & Serve: Finish off each fillet with a squeeze of fresh lemon juice and enjoy!

Tips for Success

These expert tips and tricks will help you harness your inner grill master. Let’s do this!

• Wild-Caught Salmon is the Way to Go: The quality of the fish you cook will always be apparent in your end result. Wild-caught salmon is known to be a leaner, better-tasting option than farmed salmon, so I highly recommend using it for this recipe.
• Evenness is Important: In order for all of your fillets to cook at the same rate, they have to be similar in size and thickness. I’ve found that center-cut fillets are the most consistent.
• Grease the Grill Grates to Prevent Sticking: If your grill grates are nice and clean, you shouldn’t have to worry about sticking – but it never hurts to be extra cautious. Don’t hesitate to grease the grates with nonstick cooking spray (or rub them with a rag soaked in olive oil) before you preheat the grill.
• Use a Fish Spatula: Flipping over your fillets with tongs or a standard spatula can easily create tears in the flesh of the salmon. A fish spatula is a multi-purpose tool that’s especially useful in this scenario.

What Goes With Grilled Salmon?

Lemon pepper salmon pairs well with pretty much everything. The options below are top-notch examples.

• Grilled Zucchini: Set the stage for your salmon fillets with an ultra-refreshing appetizer like Grilled Zucchini Bruschetta! Once it comes off the grill, you’ll just have to raise the heat and sear the fish to complete your crave-worthy meal.
• Cilantro Lime Rice: Fluffy rice and flaky salmon go together like a dream come true. This easy Cilantro Lime Rice would make an amazing partner for your grilled fish fillets!
• Raspberry Lemonade Spritzers: Looking for a fruity drink to bring your barbecue to the next level? This Raspberry Lemonade Spritzer is more satisfying than a cool summer breeze. Plus, it really complements the citrusy flavor of the salmon.

Storage and Reheating

Once cooled, leftover lemon pepper salmon should be placed in an airtight container and kept in the fridge. It will stay fresh for up to 3 days. Reheating the salmon is not necessary – it will never be the same as it was when it was first cooked.

If you’d like to warm it up anyway, wrap each fillet in aluminum foil along with a splash of oil and grill them over indirect heat for about 15 minutes, flipping halfway through. The grill should be set to low (around 275°F). If preferred, you can microwave each portion on a heat-proof plate for 30 seconds at a time, adding a splash of oil prior to reheating.

Can I Freeze This?

Sure thing! Seal the cooled fish in a heavy-duty freezer bag with all of the air removed, then place it in the freezer. Salmon can be frozen for 4-6 months and should be thawed out in the fridge before it’s reheated and/or consumed.

Ways to Use Leftovers

Want to do something exciting with those leftovers? Let these tempting ideas inspire your creativity.

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