A simple, delectable way to prepare salmon.
Even people who don’t usually favor fish often enjoy salmon. Its buttery, slightly sweet flavor and flaky texture appeal to many palates. Grilling salmon until the skin is ultra-crispy creates a dinner that feels special yet is easy to prepare.
Salmon is versatile and available year-round, whether wild or farmed, fresh or frozen. It’s high in protein and rich in omega-3 fatty acids, making it a nutritious choice. You can bake, pan-sear, or broil salmon, but when the grill is out I most often cook it skin-on. The skin crisps up beautifully and provides a satisfying contrast to the tender flesh.
Keeping the skin on gives you that crunchy element that pairs perfectly with the velvety fish. The recipe succeeds when you pat the fish dry, preheat the grill so the grate is very hot, place the salmon skin-side down, and avoid disturbing it during the first five minutes of covered cooking. This method yields perfectly cooked salmon using just a few ingredients: salmon, ghee, salt, and pepper.
If you want added flavor beyond salt and pepper, you can finish the grilled salmon with a marinade or a dry seasoning—adjust to your taste and appetite for heat or herbs.
What Is Ghee? And Why Use It In This Recipe?
Ghee is clarified butter: the milk solids and water are removed, leaving almost pure butterfat. Common in South Asian cooking, ghee is sold in most grocery stores and stores well unopened at room temperature. Because the milk solids are removed, some people with lactose sensitivity tolerate it better than regular butter.
For grilled salmon, ghee is ideal because it has a higher smoke point than butter, so it stands up to high heat without burning. It also delivers a concentrated, rich buttery flavor that enhances the salmon without overpowering it.
How To Make Ahead And Store
Store cooled grilled salmon in an airtight container in the refrigerator for up to three days. To freeze, wrap portions tightly in foil, place them in freezer-safe bags, and keep for up to three months. Thaw overnight in the fridge before reheating.
How Do I Keep The Fish From Sticking To The Grill?
A very hot grill helps prevent sticking. Oil the grate just before placing the fish: use a paper towel dipped in oil or a quick spray. Place the salmon skin-side down and resist turning it too soon; a properly crisped skin will release more easily from the grates.
Serving Suggestions
Grilled salmon is wonderful with a squeeze of lemon or paired with a cool, tangy sauce such as tzatziki or a yogurt-herb dip. For heat, serve with a jalapeño or chili-based sauce. Fresh herb-forward condiments like pesto or chimichurri also complement salmon beautifully.
This grilled salmon works well with light, bright sides. Consider creamy lemon pasta and roasted asparagus, or keep the meal seasonal with grilled green beans, grilled corn on the cob, and a grilled peach and avocado salad for a complete, balanced plate.
Grilled Salmon with Skin
Diane Goodman
Pin Recipe
Ingredients
- 1 1/2 pounds salmon with skin on
- 2 tablespoons ghee clarified butter
- Salt to taste
- Pepper to taste
Instructions
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Gently remove any remaining scales from the skin with a fish scaler or the back of a knife, then pat the salmon dry with paper towels.
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Wrap the salmon in paper towels and let it sit at room temperature for 15 minutes to take the chill off.
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Preheat a gas grill to high; it typically takes about 15 minutes to reach the proper temperature.
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Unwrap the salmon, cut into even portions if needed, and spread a thin layer of ghee over the skin.
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Season evenly with salt and pepper on all sides, including the skin.
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With the grill lid open, turn off the burners beneath the grate where you’ll place the fish (to avoid flare-ups), then place the salmon skin-side down on the grates. Close the lid and cook for 5 minutes without lifting the lid.
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After 5 minutes, turn the grill back to high for an additional 2 minutes to crisp the skin further.
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Open the lid, flip the salmon so the meat side is down, close the lid, and cook 1 more minute to finish.
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Check the internal temperature with a meat thermometer; it should read about 135°F for medium doneness. If needed, cook an extra 1–2 minutes. Let the salmon rest briefly before serving.
Nutrition