Great grilled side of salmon


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 Servings
*PLUS Grilling Time: 15 minutes
Great grilled side of salmon

Follow our step-by-step guide for one of the easiest entrees you'll ever make. It's perfect for a summertime dinner party.


  • 3 to 4 lb side of salmon

  • 2 tbsp olive oil

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tbsp fresh thyme leaves, 1 tsp dried thyme leaves

  • 1/2 tsp cayenne pepper

  • generous pinch freshly ground black pepper

  • generous pinch salt


  • Oil grill and heat barbecue to medium. Using a ruler, measure thickness of salmon to figure out how long to cook it. The general rule is 10 to 12 min for every 1 in. (2.5 cm) of thickness, so a fish that's 11/2 in. (3.5 cm) thick will take 15 to 18 min, and one that's 2 in. (5 cm) thick will take 20 to 24 min.

  • Run your fingers along the middle portion of salmon to check for bones. If you find any, use tweezers to gently pluck them out and discard. In a small bowl, stir oil with seasonings. Rub or brush over fish until evenly coated.

  • Place salmon, skin-side down, on grill. Barbecue, covered, until skin is lightly charred and a knife tip inserted into the thickest part of flesh and held for 10 seconds comes out warm, from 15 to 24 min. Don't turn.

  • Use 2 long, wide metal spatulas to remove fish. To serve without skin, slip spatulas between skin and flesh, then carefully lift salmon, leaving the skin on the grill. Slide onto a large platter or cutting board. Serve with sliced lemon.

Nutrition (per serving)

Calories 362, Protein 35g, Fat 24g, Sodium 96mg.

Terrific toppers

  • Make a citrus butter by mixing room-temperature butter with finely grated lemon or lime peel. Form into a log and wrap. Refrigerate until firm. Slice into rounds and serve on fish.
  • Create a creamy dill sauce by stirring chopped fresh dill and grated lemon peel into plain yogourt or sour cream.