Cedar-Plank or Grate Grilled Crispy Skin Salmon
Flaky grilled salmon fillets with shatteringly crisp skin and smoky herb butter glaze.
grill Timer
Set for 8 mins @ 425°F (218°C) Direct Medium-High
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Dry 4 skin-on salmon fillets thoroughly; brush skin with oil and season flesh with salt and garlic herb rub.
Place skin-side down on clean, well-oiled grates over 425°F heat.
Grill skin-side down for 6 minutes (90% of cook time) until skin crisps and releases naturally.
Gently flip with a fish spatula for 2 minutes to finish cooking to 135°F.
Step-by-Step Guided Instructions
Use the back of a chef's knife to gently scrape excess moisture off the skin of four 6-oz salmon fillets, then pat completely dry with paper towels. Rub skin with 1 tsp high-heat oil. Season the flesh side with 1 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
Removing moisture from the scales is what creates chip-like crispy skin instead of rubber.
Heat grill to 425°F. Clean grates aggressively with a grill brush, then rub grates with an oiled cloth 3-4 times to create a non-stick patina.
Fish proteins stick to cold or un-oiled grates instantly.
Place fillets skin-side down diagonally across grates. Close the grill lid and cook for 6 minutes without touching. Do not try to move them early.
Salmon naturally releases from grates once the skin reaches full crispness.
Slide a thin metal fish spatula under the crispy skin. Flip fillets flesh-side down for just 1.5 to 2 minutes until internal temperature registers 130°F-135°F for medium doneness. Transfer to plate skin-side up.
Serving skin-side up keeps the skin crispy while the fillet rests.
Top warm salmon with a squeeze of fresh lemon and a dollop of melted garlic herb butter.
Flake tender pink salmon over steamed white rice with soy sauce and butter.
- Lemon herb rice pilaf
- Roasted asparagus spears
- Garlic butter sourdough
Reheat in a toaster oven or air fryer at 350°F for 3 minutes to keep skin crisp.