Alaska Grilled King Salmon
Simply grilled king (chinook) salmon fillet, seasoned to let the rich, fatty fish speak for itself.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Grill
- •Fish spatula
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28
- carbs
- 2
- protein
- 38
- calories
- 420
Instructions
- 1
Pat the salmon fillet dry with paper towels. Rub it with olive oil, salt, and pepper.
- 2
Preheat your grill to medium-high heat. Oil the grill grates well so the fish does not stick.
- 3
Place the salmon skin-side down on the grill and close the lid. Cook for 6-8 minutes without moving it.
- 4
Flip carefully onto the flesh side. Grill for 3-4 minutes more until the fish is just opaque.
- 5
Scatter the minced garlic and dill over the top during the last minute of cooking.
- 6
Take the salmon off the grill. Squeeze fresh lemon juice over the fillet.
- 7
Let the fish rest for 3 minutes before slicing it into portions.
Chef's tips
Leave the skin on while grilling to hold the fillet together, then serve skin-side down or peel it off before plating. Do not overcook; king salmon dries out quickly once it passes medium.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat gently in a low oven at 275°F to avoid drying out the fish.
Common mistakes to avoid
- •Flipping the fish too early and tearing the flesh.
- •Overcooking past medium, which dries out the fat.
Serving suggestions
Cooked Alaska Grilled King Salmon?
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