Perfectly Grilled Salmon with Smoky Paprika Glaze
This grilled salmon recipe delivers perfectly cooked, flaky fish with a smoky-sweet glaze, ready in under 20 minutes.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings4
Grilling salmon at home is easier than you think, and this recipe guarantees a foolproof result every time. The key is to start with skin-on fillets, which protect the delicate flesh from overcooking and make flipping a breeze.
A simple glaze of apple cider vinegar, Dijon mustard, and smoked paprika adds a tangy, smoky depth that complements the rich salmon beautifully. Serve it with a fresh salad or grilled vegetables for a light, satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the grill to 400–450°F (200–450°F).
- Brush the salmon fillets evenly with 2 tablespoons of olive oil, then season with salt and pepper. In a small bowl, whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, and smoked paprika. Set the glaze aside.
- Once the grill is hot, oil the grates well. Place the salmon on the grates, skin side down, and brush the tops with the vinegar mixture. Cover the grill and cook until the salmon releases easily from the grates when gently nudged, about 5 minutes.
- Flip the salmon carefully and continue grilling until cooked to your preferred doneness, 2 to 3 minutes more.
- Transfer the salmon to a serving platter, garnish with chopped parsley, and sprinkle with a little extra salt if desired. Serve immediately.
💡 Tips
- For best results, pat the salmon dry with paper towels before brushing with oil to ensure a nice sear.
- If using a charcoal grill, let the coals burn until they are covered with white ash before cooking.
- Leftover grilled salmon can be flaked and used in salads or sandwiches the next day.
Inspired by a recipe from The Pioneer Woman