Grilled King Salmon is a standout dish for any weeknight or special occasion. King salmon, also called Chinook salmon, is prized for its rich, buttery flavor and tender texture. This recipe highlights fresh salmon with a simple, savory fish rub, butter, and lemon so the fish’s natural flavor remains center stage. It’s easy to prepare, cooks quickly, and presents beautifully on the table.
Grilled King Salmon Recipe
If you love salmon, you know there’s a big difference between varieties and sources. Wild, ocean-caught Chinook often delivers a deeper flavor and richer fat content than many farmed options, and grilling intensifies those qualities. If Chinook isn’t available, other wild salmon like Coho (Silver) or Sockeye work well with this method. My general tip: prioritize wild, saltwater-caught fish when possible for the best flavor and texture.
You don’t need complicated techniques to highlight great salmon. A straightforward seasoning, a few pats of butter, and a squeeze of lemon will showcase the fish. This recipe is flexible, so scale quantities to match the number of filets you’re cooking and adjust the seasoning to taste.
OWYD Fish Rub
This recipe uses a savory fish rub designed to complement the natural flavor of the salmon without overpowering it. The rub combines herbs and spices that work with a variety of fish preparations—grilling, roasting, or pan-searing. If you don’t have a preblended rub, a mix of salt, black pepper, smoked paprika, garlic powder, and a touch of dried dill or parsley will produce a similar profile.
Why You’ll Love This Dish
- Rich Flavor: King (Chinook) salmon is buttery and full-flavored.
- Simple Ingredients: Minimal components let the fish shine.
- Quick Cooking Time: Ready in about 20–30 minutes from start to finish.
- Healthy Option: Salmon is a good source of omega-3s and protein.
- Impressive Presentation: A visually appealing main course for guests.
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Recipe Shopping List
Below is a concise list of what you’ll need. For exact amounts, refer to the recipe card that follows.
- Fresh Chinook (King) salmon filets
- OWYD Fish Rub or a simple homemade fish seasoning
- Salt
- Lemon
- Butter
Try this dish with garlic mashed potatoes or a crisp green salad.
How To Make This Recipe
Here’s a clear overview of the steps. Follow the ingredient amounts and timing in the recipe card below when you cook.
- Preheat the grill: Aim for about 375°F for a steady, even cook.
- Prepare the filets: Remove any pin bones and pat the fish dry. Arrange on a lightly oiled, grill-safe baking sheet or foil.
- Season and top: Sprinkle the rub and a pinch of salt across the flesh. Add pats of butter and lemon slices on each filet.
- Grill: Place the sheet on the grill or over indirect heat and cook about 20 minutes, depending on thickness, until the salmon flakes easily and reaches your preferred doneness.
- Serve: Transfer to plates and serve hot with lemon wedges and your chosen sides.
Serve with roasted fingerling potatoes or a rice pilaf for a complete meal.
Recipe FAQ
Refrigerate cooled leftovers in an airtight container for up to 3 days. Keep lemon slices separate if you plan to reuse them.
Gently reheat in a low oven at 275°F for 10–15 minutes until warmed through, or use a sous-vide method for very even reheating. Avoid high heat to prevent drying.
Yes. Season the filets and add the butter and lemon, then keep them refrigerated until you’re ready to grill. Grill shortly before serving for best texture.
Fish is commonly cooked to an internal temperature of 145°F for safety and flaky texture, but many cooks prefer slightly lower temperatures for a more tender, medium finish. Use an instant-read thermometer and personal preference to guide you.
Serve This With
- Rice Pilaf
- Au Gratin Potatoes
- Roasted Fingerling Potatoes
- Greek Salad
More Salmon Recipes
- Smoked Salmon Eggs Benedict
- Garlic Dill Smoked Salmon
- Togarashi Smoked Salmon
Eat More Fish
- Thai Halibut Curry
- Pistachio Crusted Lingcod
- Grilled Seafood Alfredo
- Homemade Fish Sticks
Grilled Chinook Salmon
Fresh Chinook shines on the grill. This straightforward recipe uses a flavorful rub, butter, and lemon to deliver a rich, satisfying main course with minimal fuss.
Ingredients
- 3 large Chinook salmon filets, fresh
- 1 ½ tablespoons fish rub (OWYD or homemade)
- ½ teaspoon salt
- 1 whole lemon, sliced
- 6 tablespoons butter (about 2 tablespoons per filet)
Instructions
- Preheat your grill to 375°F.
- Remove any pin bones from the filets and dry them with paper towels. Place on a lightly oiled, grill-safe baking sheet.
- Evenly coat the tops with the fish rub and salt. Place two tablespoon-sized pats of butter on each filet and top with 1–2 lemon slices.
- Place the baking sheet on the grill and cook for approximately 20 minutes, or until the fish flakes easily and reaches your desired doneness.
- Remove from the grill and serve hot with additional lemon if desired.
Nutrition Information
Yield: 6 • Amount per serving (estimate): Calories 229 • Total Fat 17g • Saturated Fat 8g • Cholesterol 77mg • Sodium 322mg • Carbohydrates 2g • Fiber 1g • Protein 17g