George Foreman Grill salmon filets are absolutely delicious and super easy to make. With just a few simple ingredients, you can enjoy tender, flaky grilled salmon in under 10 minutes.
Jump to:
Why I Love This Recipe
If you’re on the go and it’s hard to stop for a quick, healthy and delicious meal, then this recipe is for you. It’s one of the easiest recipes i’ve made and it can be enjoyed any day of the week for lunch or dinner.
Eat More Fish!
You’ve probably heard again and again that you should eat more fish. It is loaded with protein, low in carbs, and is rich in Omega-3 fatty acids. This recipe can easily fit into many different diet plans. Also, it’s really damn good!
Ingredients You Already Have
Most folks, even those who don’t cook regularly, have a few spices and seasonings in their pantry. This recipe uses the most common ingredients of them all:
- Paprika
- Garlic Powder
- Salt and Pepper
- Butter or Olive Oil
It truly doesn’t get more simple than that. I like to use butter to give the salmon a bit more of a savory feel and taste, but feel free to use extra virgin olive oil if it better meets your dietary needs. And if you want to take it a step further, we can add some dried or fresh dill and a little lemon juice for a little extra fun!
How to Make Salmon on a George Foreman Grill
Mix all the ingredients together, coat the salmon on all sides with butter or olive oil, add the seasoning mix. If using skin-on salmon filets, go ahead and put a little seasoning on that side too. Be sure to get the sides as sell. We have plenty of seasoning to get those filets bursting with flavor.
Grill the salmon for 6-10 minutes, depending on the thickness. You can turn the filets, or even flip them if you want to get more even grilling in the case that your filets are not even thickness throughout. But really, just leaving them be for the cooking time is just fine too.
Salmon is cooked to perfection when it flakes apart easily with a fork. It’s ok if the middle is a bit pink, that’s actually what we want. As with most recipes, the doneness of the salmon (or any food) is best measured with an instant read thermometer. These inexpensive tools are invaluable in your kitchen. You want the center to be 145°(F). To avoid overcooking the salmon and to get that perfect result, pull the salmon off the grill when the internal temp reads close to 140°(f), then let it rest on a plate, covered in foil for 5 minutes. The salmon will continue to cook and reach the desired temperature. The results will be awesome. There will be just enough char on the outside with a nice, tender and moist meat that’s oh so good.
Serving Suggestions
I always like to serve a good, fresh green vegetable with salmon. After all, we’re usually trying to stay on the healthy side with this recipe, and a good green vegetable goes right along with that. Our asparagus recipes are perfect – both our Oven Baked Asparagus with Garlic and Parmesan and Best Damn Air Fryer Asparagus. Naturally, some fresh steam broccoli is an excellent side dish. And a good bowl of soup beforehand is the perfect accompaniment. Try our Instant Pot Creamy Tomato Basil Soup.
Common Questions About George Foreman Grill Salmon
Q: How long can cooked salmon be stored?
A: In an airtight container, 3-4 in the refrigerator.
Q: Can I use frozen salmon for this recipe?
A: It can be tough to get even grilling on a contact grill using frozen salmon filets. Thinner, more even cuts work the best when frozen. And be sure to count on a few extra minutes for the cooking time. Maybe as much as double, depending on the size of the filet.
Q: What additional seasonings can I use?
A: The sky is the limit with this one, but one of my favorites is to swap the paprika for smoked paprika. Smoked paprika adds a whole new depth of flavor. Fresh lemon zest is another favorite. There’s nothing quite like freshly grated lemon zest on fish. It adds such a vibrance to the flavor profile.
Recipe
Best Damn George Foreman Grill Salmon
Description
Perfectly grilled salmon filets made on a George Foreman Grill. Tender, moist, flaky and seasoned to perfection. Grill up in about 10 minutes. Perfect for a quick and healthy weeknight meal.Â
Ingredients
- 2 salmon filets, skin-on or skinless (6oz each)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ teaspoon salt
- ½ tsp ground black pepper
- 1 tbs butter (melted) or Extra Virgin Olive Oil
- Lemon slices and dill for garnish (optional)
Instructions
- Preheat your George Foreman Grill on it’s highest temp setting for at least 5 minutes.
- Mix all dry ingredients, coat salmon filets with melted butter or olive oil and sprinkle generously with seasoning mix on all sides.
- Add salmon filets, skin side down, to grill and close lid. Grill for 6-10 minutes or until fish easily flakes. The internal temperature should be 145°(f) in the thickest part.
Chuck Greer says
Hey Jason,
First of all, the manual and recipes that came with my Foreman grill have the temps and cooking times WAY OFF. I have been overcooking EVERYTHING that I put on this great grill, and trial and error have been nightmare since a friend purchased it for me for Christmas, and I use it nearly every evening for dinner. The main issue is that the temperature settings on it are in 25-degree increments, and only go as low as 325 and up to 450. So, I either have to cook things at a low temperature (which doesn’t brown enough) or at a high temperature for a very short time.
Anyway, in all the decades since I began eating salmon filets, my go-to spice has been nothing but Old Bay. But recently (and actually, if I look back) I’ve been having a good deal of indigestion from the Old Bay. So, not being a big fan of spicing my meats and fish (I like to know what animal or fish I’m eating, rather than overloading it with spices to the point that it’s unrecognizable), once I got the grill, I went back to my basic seasoning for everything, which is just salt and pepper, and added a bit of butter and RealLemon after grilling. It was okay, and at least no indigestion, but kind of blah.
But I tried your recipe the other night, and buddy, it was absolutely DELICIOUS!!! Easy, quick, and just so, so tasty! Thank you SO much for posting it. It truly is a game-changer when it comes to cooking my salmon from now on, especially with this killer grill I got as a gift. It’s big enough for 4-6 servings, but I’m single, so one portion of everything is all I need it for.
As I side note, of the few Foreman grills I have used in the past, this one is such an amazing and genius design that I’m still blown away by it to this day. The top and bottom plates come off incredibly easily with a spring-loaded push button, the drip tray is stainless steel and slides out from under the bottom plate which has a number of holes in it for just that purpose, and everything cleans up even more quickly and easily than everything I cook on it. Other than making frozen fries, I’m done with my great 2-bucket Ninja Air Fryer. All my meats and fish are cooked on my Foreman grill now, being that it cooks much faster and easier and browns much better, and cleanup is unbelievably easy and quick.
In closing, your salmon recipe is to die for, and I also tried your boneless loin pork chop recipe last night, and am heading over to that page to leave a similar review. Absolutely DELICIOUS as well! Thanks again!
muffie g says
We have salmon often. First time making it on the Forman! Delicious and so easy!
Joseph J Welch says
I’ve never had salmon before and tried it because I am going on a Keto diet. The Keto cookbook didn’t have many salmon recipes so I Googled for some. I picked your site and this recipe. It was GREAT! Ate the skin too! Like they were French fries.
CT says
I was skeptical, but I was wrong. The fish was cooked perfectly. I over seasoned it this time. Easily fixed. Thanks for you recipe !
Elise says
Thank you for this recipe — delicious. And so easy!
Stephanie Jo Mencel says
Great! I have eaten salmon only once before and was not a fan, but this was delicious, and quick and easy on my GF grill.
Mickie says
So good!
Nichole says
Delicious! It was my first time using my grill, so I was a little nervous, but it turned out terrific, and so fast! Thank you!
Deb says
Hi! Which George Foreman grill do you have?