Grilled Salmon Perfection: Flaky Fish, Fast & Flavorful (Plus Pressure Cooker Magic!)

👩‍🍳 Instructions

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   For Grilling:
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   1. Pat salmon fillets completely dry with paper towels. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried dill/parsley, cayenne pepper (if using), salt, and black pepper.
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   2. Rub the seasoning mixture generously over both sides of the salmon fillets, pressing gently to adhere. Let sit at room temperature for 15-20 minutes while you preheat the grill.
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   3. Preheat your gas grill to medium-high heat (400-450°F / 200-230°C). Clean the grates thoroughly with a wire brush. Once hot, lightly oil the grates using a paper towel dipped in olive oil held with tongs.
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   4. Place salmon fillets, skin-side down, on the oiled hot grates. Close the lid and cook for 5-7 minutes without moving, allowing the skin to crisp and release from the grates.
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   5. Using a wide, thin-bladed spatula, carefully flip the salmon. Cook for another 2-4 minutes on the flesh side, or until the internal temperature reaches 140-145°F (60-63°C) at its thickest part. The flesh should be opaque and flake easily.
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   6. Transfer cooked salmon to a platter and let rest for a few minutes before serving with fresh lemon wedges.
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   For Instant Pot:
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    1. Pat salmon fillets completely dry with paper towels. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried dill/parsley, cayenne pepper (if using), salt, and black pepper.
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    2. Rub the seasoning mixture generously over both sides of the salmon fillets.
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    3. Pour 1 cup of water or vegetable broth into the Instant Pot insert. Place a trivet or steamer basket inside.
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    4. Arrange the seasoned salmon fillets on the trivet in a single layer, ensuring they are not submerged in the liquid. You can top with lemon slices or a pat of butter for extra flavor.
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    5. Secure the Instant Pot lid and set the venting knob to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set to High Pressure. For fresh fillets, cook for 4-5 minutes. For frozen fillets, cook for 7-8 minutes.
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    6. Once cooking is complete, perform a quick release (QR) of the pressure. Once the pin drops, carefully open the lid. The salmon should be flaky and tender.
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    7. Carefully remove the salmon with tongs or a spatula and serve immediately with fresh lemon wedges.