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salmon with lemon slices

Grilled Blackened Salmon (Whole Fillet) Recipe

Grilled salmon fillet with blackening seasoning grilled over direct heat for rich buttery and savory flavors. An easy salmon recipe that comes together in less than 20 minutes.
Course Entree
Cuisine American, pacific northwest, seafood
Keyword grilled blackened salmon filet, grilled salmon filet, grilled salmon recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 people
Calories 215kcal
Cost $25


  • 1 ⅓ pound Whole Sockeye Salmon Fillet (You can use any type of salmon. See notes for adjustments in cooking times.)
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons blackening seasoning
  • 2 halves grilled lemon (see notes for grilling lemon)


  • Preheat Grill: Prepare the grill for direct grilling, or for the heat source to be directly under the salmon. Target 425 degrees Fahrenheit as the internal temperature of the cooking chamber.
  • Season Salmon: Apply the olive oil to BOTH sides of the salmon and liberally apply the seasoning to the flesh side.
  • Grill Salmon: Place the salmon, skin side UP, over direct heat. Close the lid and wait six minutes. You know it’s ready to flip because the salmon will easily lift away, or not stick to, the grill. This is why the large spatula is nice because you can gently start to flip it, and if it’s still sticking, then you wait another minute until you can easily place the spatula under the flesh side to flip.
  • Flip: Flip to skin side down, and continue grilling over direct heat with the lid closed. After 4 minutes, begin checking the temperature of the salmon filet with a good instant read thermometer. The salmon is done when it reads 135 degrees Fahrenheit on the thermometer.
  • Grill Lemon: While the salmon is cooking, grill lemons, flesh side down, for about 6 minutes, or until grill marks appear. Remove and set aside to use while serving the salmon.
  • Serve with your favorite sides and douse with a splash of the grilled lemon.


Salmon Sourcing Notes: Sockeye is smaller on the salmon species scale. You can use any whole salmon fillet, but adjust the cooking times to account for smaller/larger salmon. The thicker the salmon, like King/Chinook, the longer it will take to grill. This is why using a good digital thermometer is key. Just be sure to cook your salmon to 135 degrees F. 
Grilled Lemon: To grill a lemon, slice it in half and place on a hot grill over direct heat for around 5-6 minutes, or until grill marks appear. See this post for more details. 


Calories: 215kcal | Carbohydrates: 1g | Protein: 30g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 466mg | Potassium: 742mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg