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.
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:
- 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.
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.