How To Grill Salmon

Grilled salmon is a crowd-pleasing alternative to traditional cookout fare, thanks to its firm texture and ability to withstand high heat.
The best cuts for grilling are thick, center-cut salmon fillets or steaks.
Salmon can be grilled directly on the grates for a smoky char or cooked in foil packs with vegetables and aromatics; either way, aim for an internal temperature of 145°F to ensure it's perfectly cooked.

Grilling season is a magical time. Warm weather, long days, and the smell of food cooking on the grill bring people together in a way that not much else can. While there is certainly a place for hot dogs and hamburgers, sometimes a cookout calls for something a bit more special. That’s where grilled salmon comes into play. Meatier and slightly firmer than many other types of fish, salmon is a great choice for grilling. It holds up well against high heat to produce a deliciously charred, flaky fish with tons of flavor.

Though fish tends to have a bit of a reputation for being finicky or difficult to cook, salmon is a great way to ease yourself in. While there are plenty of ways to cook salmon, during the summer, you really can’t beat the grill.

What Are The Best Cuts Of Salmon For Grilling?

First things first: You need to select the right cut for grilling. There are tons of different types and cuts of salmon to choose from, but in general, you are going to want something on the thicker side so that it will hold up well on the grill. This could be either a fillet or a steak. Center-cut salmon will offer the best results, as it's thicker than a tail fillet.

Opt for skin-on salmon. The skin helps hold the fish together as it cooks and adds a nice, lightly charred flavor that you just can’t get when removing the skin. Aside from taste, leaving the skin on will help prevent the salmon from burning or sticking to the grill grates. However, skinless is more than acceptable, as long as you follow the method below for grilling.

How Should I Season My Salmon?

The sky really is the limit with salmon. Before seasoning, pat the fish dry with a paper towel to remove any excess moisture. You can keep it simple with salt and pepper, or amp things up with one of our favorite salmon recipes. Oil both the fish and the grates of the grill to help prevent the salmon from sticking as it cooks.

OVER THE GRATES

There are two primary methods for grilling salmon. The first is to cook the salmon directly on the grill. This is my preferred method as it brings an extra charred, smoky flavor to the fish that really brings out the full grilling experience. Start by creating a nonstick surface on your grill: Heat the grill to high and oil the grates, then cover the grill for 30 seconds. Oil and cover again for an additional 30 seconds. Place the salmon flesh-side down to cook undisturbed for 6 to 8 minutes, turning the heat down to medium after a minute or so. You’ll know it’s time to flip when the fish looks opaque and releases from the grates without sticking. Once you flip the salmon, allow it to cook for another 4 to 6 minutes until it is fully cooked through.

FOIL PACKS

The second method is to cook the salmon in a foil pack. This is a great way to prevent salmon from sticking to the grill, and it also allows you to easily add some seasonal veggies. Add your favorite quick-cooking vegetables, such as zucchini, bell peppers, and onions, along with some citrus and other herbs and aromatics of your choice, a tablespoon of butter, and, of course, the salmon, to a sheet of foil. Season everything as desired. Fold the foil over to cover the salmon and vegetables, and crimp the edges of the pack to seal it shut. Then toss the foil pack onto the grill to cook for 10 to 12 minutes. Love this method? Check out all of our favorite foil pack recipes.

How Do You Know When Salmon Is Fully Cooked?

While there are signs like a change in color and texture—properly cooked salmon should be tender and flake easily against a fork—that can indicate your salmon may be fully cooked, the best way to avoid under- or overcooking your salmon is to use a meat thermometer. Fully cooked salmon should read 145°F at its thickest point.