8 Oz Grilled Salmon Recipe

Prep salmon

Pat the 8 oz salmon fillet dry with paper towels. Trim any ragged edges. Leave the skin on to help the fillet hold together on the grill and crisp up.

Make marinade

In a small bowl, whisk together 1 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp soy sauce, 1 minced garlic clove, 1 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 tsp honey or maple syrup if using. This is both a marinade and a light glaze.

Marinate

Place the salmon fillet skin-side down in a shallow dish or resealable bag. Pour half of the marinade (reserve the remainder for basting) over the salmon, making sure the top is coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Remove from fridge 15 minutes before grilling to come closer to room temperature.

Preheat grill

Preheat a gas grill to medium-high (about 400–450°F / 200–230°C) or prepare charcoal until medium-hot. If using a grill pan or cast-iron skillet, heat over medium-high heat and brush with a little oil.

Oil the grill grates

Just before placing salmon on the grill, oil the grates: dip a folded paper towel in extra olive oil and, using tongs, rub it over the hot grates. This helps prevent sticking.

Grill skin-side down

Place the salmon fillet skin-side down on the grill. Cover and cook without moving for 6–8 minutes, depending on thickness, until the skin is crisp and the flesh has cooked about two-thirds of the way up and easily releases from the grates.

Flip and baste

Carefully flip the fillet (use a thin spatula) and brush the cooked top with the reserved marinade. Grill uncovered for 1–3 more minutes until the salmon reaches your desired doneness: 120–125°F (49–52°C) for medium-rare, 130°F (54°C) for medium. Total cooking time typically 8–11 minutes for an 8 oz fillet ~1–1.25 inches thick.

Carryover cooking

Remove the salmon from the grill when it is 3–5°F (2–3°C) below your target temperature. Let rest skin-side down for 3–5 minutes; carryover cooking will bring it to the final temp. During resting, the flesh will firm and juices redistribute.

Finish & garnish

If desired, sprinkle with 1 tbs chopped fresh dill or parsley and a squeeze of lemon. Serve with lemon wedges and the optional extra olive oil drizzle.

Serve the grilled salmon immediately with lemon wedges on the side. Optionally drizzle a teaspoon of extra olive oil over the top and add extra herbs to taste.