Recipes

The Best Way to Grill Salmon

by StudioLink Recipe.
July 21, 2026
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Made by
Maciek

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EBT Friendly: Approximately 88%

Total Time: 55 Minutes

Grilling salmon over fresh citrus infuses it with subtle brightness while protecting the fish from sticking to the grill. A fresh lemon chimichurri brushed on during the final minutes creates a vibrant herb crust that perfectly complements the rich, flaky salmon.

Estimated Nutrition Per Serving

Calories: 445 Protein: 35g Carbs: 8g Fat: 30g

Ingredients:

0.5x
1x
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For the Salmon
  •   2 1/2 - 3 lb whole side salmon
  •   2 tbsp Grillin With Dad AP Rub (or favorite all-purpose BBQ seasoning)
  •   2 oranges (sliced into rounds)
  •   2 limes (sliced into rounds)
 
For the Lemon Chimichurri
  •   1 cup fresh parsley (finely chopped)
  •   1/4 cup red onion (finely diced)
  •   1 tbsp garlic (minced)
  •   1 lemon (zested and juiced)
  •   1 tbsp oregano (fresh, chopped)
  •   1 tsp crushed red pepper flakes
  •   1 tbsp red wine vinegar
  •   1/4 cup extra virgin olive oil
  •   salt (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat a charcoal grill for indirect cooking by arranging the hot coals on one side. Slice the ORANGES and LIMES into thick rounds and arrange them in the center of the grill to form a citrus bed.
  2. Pat the SALMON dry and season all over with the AP RUB, gently pressing it into the fish.
  3. Place the seasoned salmon directly on top of the citrus slices. Close the lid and cook over indirect heat until the internal temperature reaches about 125°F.
  4. Meanwhile, combine the PARSLEY, RED ONION, GARLIC, LEMON ZEST, LEMON JUICE, OREGANO, CRUSHED RED PEPPER, RED WINE VINEGAR, OLIVE OIL, and salt until well combined.
  5. During the final 10 minutes of cooking, generously brush the LEMON CHIMICHURRI over the salmon.
  6. Continue cooking until the thickest part of the fish reaches an internal temperature of 135°F.
  7. Remove the salmon from the grill and let it rest for about 10 minutes before slicing and serving.


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