Grilled Salmon with First Strike Seasoning | Easy Backyard Salmon Recipe
Share
Salmon is one of the easiest proteins to ruin.
Too much heat. Too little seasoning. Pulled too late.
When we talk to anglers and backyard cooks, the biggest concern is the same: “How do I keep it from drying out?”
The answer is simple. Clean seasoning. Proper heat. Don’t overthink it.
This grilled salmon recipe is built for real backyard cooking. No marinades. No complicated steps. Just First Strike Fish & Wild Game Seasoning, fire, and confidence.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons First Strike Fish & Wild Game Seasoning
- 1 lemon, sliced into wedges
- Fresh parsley for garnish (optional)
Instructions
1. Prep the Salmon
Rinse the salmon under cold water and pat completely dry with paper towels. Dry fish grills better.
Brush both sides lightly with olive oil.
2. Season
Generously apply First Strike Fish & Wild Game Seasoning to both sides. Press gently so it adheres.
Don’t be shy. Fish can handle seasoning.
3. Preheat the Grill
Preheat your grill to medium-high heat, about 375–400°F.
Clean and oil the grates well to prevent sticking.
4. Grill
Place salmon skin-side down directly on the grates.
Grill 4–6 minutes per side depending on thickness. Flip carefully with a wide spatula.
Cook until the internal temperature reaches 125–130°F for medium. The fish should flake easily with a fork but still be moist.
5. Rest and Serve
Remove from the grill and let rest for 2–3 minutes.
Squeeze fresh lemon over the top and garnish if desired.
Serve immediately.
Grilling Tips for Beginners
- Leave the skin on. It protects the meat and makes flipping easier.
- Don’t move it too early. If it sticks, it’s not ready to flip.
- Watch internal temp. Salmon continues cooking after it comes off the grill.
- High heat, short cook. Overcooking is the #1 mistake.
Extra Flavor & Pairing Ideas
- Finish with a light drizzle of melted butter.
- Add fresh dill for a clean herb finish.
- Pair with grilled asparagus or zucchini.
- Serve over rice or cauliflower rice for a high-protein meal.
For anglers: this method works just as well for trout or steelhead.
FAQ
How do I keep salmon from sticking to the grill?
Clean grates. Oil them well. Start skin-side down and don’t flip too early.
Should I grill salmon with the lid open or closed?
Closed. It creates even heat and prevents flare-ups.
What internal temperature is best for salmon?
125–130°F for moist salmon. 140°F+ will be fully done but drier.
Can I use this method on a pellet grill?
Yes. Set to 375°F and cook the same way.
If you want clean flavor that enhances fish instead of covering it up, First Strike Fish & Wild Game Seasoning was built for this.
Grill your catch with confidence.