If you’re looking for a simple, healthy, and absolutely delicious way to enjoy salmon—this is it. This grilled wild-caught salmon recipe is so easy, packed with flavor, and loved even by my husband (who usually avoids “fishy fish”). Whether you’re a seasoned salmon fan or still on the fence, this recipe might just win you over!

The Basics: Simple, Flavorful Ingredients

Here’s what you’ll need:

Wild-caught salmon filets
Avocado oil
Salt
Kinder’s Woodfired Garlic Seasoning

Pat the salmon dry and rub the salmon with a bit of avocado oil to help keep it moist and prevent sticking. Then season generously with salt and Woodfired Garlic seasoning. That’s it!

Want to mix it up? Try your favorite seasoning in place of Kinder’s Woodfired Garlic. While this seasoning adds a smoky, garlicky punch that’s incredible on the grill, simple garlic salt and ground black pepper or dill are also delicious ways to season grilled salmon. You could also try lemon pepper for a citrusy kick, a sprinkle of paprika for mild heat and color, or a dash of cajun seasoning for a bold, zesty twist. Fresh herbs like rosemary, thyme or dill pair beautifully with grilled fish, and a light dusting of cumin or coriander adds a warm, earthy flavor.

Why Chose Salmon with Skin On

Choosing salmon with the skin on isn’t just about keeping the fish intact on the grill—it’s actually a smart nutritional move. The skin is rich in omega-3 fatty acids, and when you cook the salmon skin-side up first, those heart-healthy fats begin to melt and absorb into the flesh, boosting the overall omega-3 content of your meal. The skin itself is safe to eat and offers a crispy texture when cooked properly, but if that’s not your thing—no judgment here, I don’t eat the skin either—you’ll still benefit from cooking it this way. It’s a simple trick that helps you get more of salmon’s powerful anti-inflammatory benefits, even if the skin stays on the plate.

Cooking Instructions

Let it rest: Before grilling or baking, let the salmon sit out for 20 minutes to come to room temperature. This helps it cook evenly and prevents a cold center with overcooked edges.
Grill or bake:
- Grill– Preheat your grill to medium-high. Place the salmon skin-up and grill for about 4-5 minutes, and then flip it over and grill for an additional 3-4 minutes.
- Oven– No grill? No problem. Bake at 400°F for 10 minutes.
Watch the temperature: The USDA recommends cooking salmon to an internal temperature of 145°F, but be aware, the temperature of the fish will continue to rise after being removed from the heat, so waiting for your fish to reach an internal temp of 145°F before removing from the heat source can lead to dry fish especially with wild-caught salmon, which is leaner than farm-raised. My personal preference is between 125–135°F for a moist, tender texture. Use a meath thermometer for best results!

What to Serve it With

For a balanced and satisfying plate, pair your salmon with:

A whole grain like farro or brown rice, or a baked potato
A non-starchy veggie like asparagus, roasted broccoli, or a crisp side salad

This combo gives you fiber, complex carbs, and plenty of color on your plate.

Health Benefits of Salmon

Salmon is a nutritional powerhouse that offers a wide range of health benefits, making it an excellent choice for anyone looking to support overall wellness. It’s packed with high-quality protein, which helps build and repair tissues, maintain muscle mass, and keep you feeling full and satisfied. Salmon is also one of the best sources of omega-3 fatty acids, which are known for their heart-protective, brain-supporting, and anti-inflammatory properties. These healthy fats can help reduce the risk of chronic diseases such as heart disease, Alzheimer’s, and arthritis. Salmon fits beautifully into a Mediterranean-style eating pattern, which emphasizes whole foods like fish, vegetables, fruits, nuts, and olive oil. Regularly enjoying salmon as part of this balanced, plant-forward approach to eating supports both long-term health and longevity.