How To Grill Salmon

This easy guide on how to grill salmon the tasty way can help you effortlessly turn salmon into a tasty entrée!

Salmon is a heart-healthy fish that's rich in omega-3 fatty acids and protein. Being so rich and juicy, yet not too lean and fragile, this fish is an excellent choice for grilling.

Salmon can withstand the heat producing a wonderful smokiness with a distinctively rich flavor without breaking apart. That’s why today, we'll unfold the direct grilling method and the foil pack grilling method for salmon.

Prepare Salmon for Grilling

1. Which variety?

Salmon comes in a wide range of species, but basically there are two types of salmon: wild salmon and farmed salmon.

It's up to you which variety of salmon you choose. Wild salmon can be a little more expensive but is leaner, pinker, has less fat, and cooks faster. Farm-raised salmon (one popular is Atlantic salmon) comes at a more affordable price, hence it tends to be milder in flavor.

Both varieties are nutritious and delicious. However, when it comes to grilling, we usually prefer wild salmon more since it withstands high-heat cooking better. Try to get the thick salmon filets so they cook evenly and won't fall apart later.

2. Skin on or off?

Here's our rule of thumb: Always keep the salmon skin on when grilling. Not only does it make flipping easier but the skin also keeps the filet together, preventing it from flaking apart, drying out, and overcooking.

If after grilling you decide not to eat the skin, simply remove it.

3. Before putting salmon to grill

a hand holds a small bowl of oil on top of a salmon fillet plate

Always dry off the salmon with paper towels first. A dry surface expedites grilling and eliminates sticking.

While your grill is preheating, marinate the salmon to give it more flavor and moisture.

Salmon doesn't need to marinate for very long—just 10 minutes will do. The fish will start to chemically "cook" if it soaks for an excessive amount of time, especially if your marinade contains acidic elements (citrus juice, vinegar,...)

It's best to season the fish right before cooking to prevent moisture loss and flare-ups. Remove any excess marinade, then apply a thin layer of olive oil all over the surface of the fish just before grilling it.

How Long to Grill Salmon

Salmon cooks quickly (no more than 15 minutes on high heat), so don't walk away while it's on the grill. Just keep an eye out for signs of doneness and use an instant-read thermometer to determine whether your salmon is thoroughly cooked.

Salmon is considered fully cooked when it can be flaked easily with a fork and has an opaque pink color (unlike the brilliant pink when raw).
The thickest part of a salmon filet should reach an internal temperature of 145 degrees F to be considered done. However, to ensure the salmon is juicy and tender, remove it from the heat when its internal temperature reaches 135-140 degrees F. This is because the fish will carry on cooking and its internal temperature will keep rising even off the grill.
For medium-rare salmon, an instant-read thermometer should read 120 degrees F when inserted into the thickest part of the filet.

In general, you should spend 15 minutes grilling for every inch of thickness of the salmon filet.

How to Grill Salmon

Prepare the Grill

Start by cleaning the grill, then lightly brush cooking oil onto the grill grates. Use just enough oil to keep things from sticking; too much oil can lead to flare-ups and too much smoke later.

For a gas grill:

Set up the burners: one side for high heat and the other side for low heat
The grill should be preheated for 15 minutes with the lid on to smoke off the cooking oil and ensure the grill is nonstick and extremely hot.

For charcoal grills:

Put the coals in place: remember to push the hot coals onto one half of the grill and leave some area for gentler cooking with lower heat.
Place the lid on top to heat the grill grates (about 10 minutes). Keep the lid vents open to allow fresh air to enter.

Whichever grill you use, make sure you always have two grilling areas, one on high heat and one on low heat. After searing the salmon on the high-heat side, you will have to transfer it to the cooler side to finish cooking in order to prevent burning.

Salmon can be cooked on the grill in two ways: directly on the grill or wrapped in foil. Let’s discover these methods!

Grill Salmon Directly on the Grill

To make sure the fish holds together and doesn't come apart or stick to the grill grates, cook the salmon skin-side down first. Depending on the thickness of the filets, this should take 6–8 minutes.
As the fish cooks, keep the lid on to provide coverage and to maintain a constant temperature for more even cooking (just like in the oven). In addition, this is the best way to avoid overcooking and achieve proper doneness.
Place the tip of a spatula slightly beneath the edge of the salmon. If it's still stuck to the grate, give it another minute.
Use a spatula to gently flip the salmon over. Cook the other side (the skinless side) on the lower-heat area on the grill (here it should be about 350 degrees F). Cook for 2-4 minutes.
If you want some great grill marks on the edges of the fish, leave it on the grill for a little longer.
When the flesh is just beginning to turn opaque, remove the fish from the grill. Allow it to rest for about 5 minutes before serving so it carries on cooking on its own while locking in the flavor and juices.

Note:

It is recommended that you remove the salmon from the heat as soon as the meat turns opaque since overcooking salmon cannot be undone. The salmon will continue to cook as it sits, so give it a few minutes to rest before serving.
Take the salmon off the grill when it is just a few degrees below the internal temperature of 145 degrees F (The point at which it is considered done).

Grill Salmon In Foil

It's always a good idea to use skin-on fish filets if you're grilling them directly. However, if you only have skinless salmon filets, I suggest grilling the salmon in tin foil.

four salmon fillets bed on foil on a tray

Wrapping salmon in foil is a foolproof way to grill it. It's much simpler to manage while still ensuring the fish comes out juicy and tender.

Spray a large piece of tinfoil with cooking spray or brush it with olive oil to prevent the salmon from sticking.
Wrap a sizable sheet of foil around the salmon. Fold it up and seal the edges.
Use a fork to poke a few holes in the foil to allow the steam to escape.
Place the entire foil package directly on the hot grill, then cover it with a lid and grill for 15-20 minutes. It will take a little longer for thicker filets (make it 15 minutes for every inch of thickness in general).
Remove the entire foil package from the grill and give it some time to rest. Slice into the salmon to check its doneness.
Cover the salmon backup with foil, then let it sit and finish cooking on its own.

Salmon is incredibly versatile, so needless to say, grilling is just one of many ways to enjoy this fish. Check out our guides on how to bake salmon in foil and how to cook salmon in the air fryer for more ideas on how to effortlessly give your homemade meals a fine dining touch.