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How to Grill Salmon? The Best Grill Salmon Recipe

There's something undeniably special about perfectly grilled salmon. The smoky char, the incredibly tender and flaky interior - it's a restaurant-quality meal you can easily create right in your own backyard. Forget dry, overcooked fish; this guide will walk you through everything you need to know to achieve salmon perfection on the grill.

Grill Salon Recipe

Which Type of Salmon is Best for Grilling?

When it comes to grilling, not all salmon are created equal, but most varieties will fare beautifully. For beginners, Atlantic salmon is a fantastic choice. It's readily available, has a good amount of fat (which helps keep it moist on the grill), and a rich, classic salmon flavor.

If you're looking for something a little more robust, King salmon (also known as Chinook) is a luxurious option. Its high fat content makes it incredibly forgiving on the grill, resulting in an exceptionally rich and buttery texture.

Sockeye salmon offers a more intense, vibrant flavor and a firmer texture. While it has less fat than Atlantic or King, its beautiful color and distinct taste are well worth exploring on the grill.

Ultimately, the "best" type is often a matter of personal preference and what's fresh and available to you. Just aim for good quality fillets that look firm and vibrant.

Best Salmon for Grilling

Skin-on or Skinless?

This is a question that often sparks friendly debate among grill masters! For grilling salmon, we highly recommend using skin-on fillets. Here's why:

  • Flavor Boost: The skin crisps up beautifully, adding a delicious, savory crunch that complements the tender flesh.
  • Moisture Barrier: The skin acts as a natural barrier, protecting the delicate salmon flesh from drying out on the high heat of the grill. It also helps hold the fillet together, making it easier to handle.
  • Easy Flipping: A well-rendered skin can actually make flipping the salmon easier, as it provides a stable surface to slide your spatula under.

While you can grill skinless salmon, you'll need to be extra vigilant about cooking time and handling to prevent it from sticking and falling apart.

Wrap in Foil or Grill Directly?

Both methods have their merits, but for that quintessential grilled salmon experience, grilling directly on the grates is our preferred method.

  • Direct Grilling: This allows for that desirable smoky char and crispy skin. You get direct contact with the heat, imparting those wonderful grill marks and flavors. It's also generally quicker.
  • Foil Packets: Grilling salmon in foil is a fantastic way to keep it incredibly moist and infuse it with other flavors (like herbs, lemon slices, or butter). It's a very forgiving method, ideal if you're new to grilling fish or want a hands-off approach. However, you won't get that characteristic char or crispy skin.

If you're aiming for the best of both worlds, you can even start salmon directly on the grates for a few minutes and then finish it in a foil packet if you want to ensure it's perfectly cooked through without drying out.

How Long to Grill Salmon?

This is the million-dollar question, and the answer is: it depends! Several factors come into play:

  • Thickness of the fillet: Thicker fillets will naturally take longer than thinner ones.
  • Grill temperature: A hotter grill will cook it faster.
  • Desired doneness: Some prefer their salmon medium-rare, others well done.

As a general guideline, for a 1-inch thick salmon fillet cooked over medium-high heat, plan for 4-6 minutes per side.

The best way to tell if salmon is done is by using a wireless meat thermometer. Gently insert a probe into the thickest part of the fillet and twist. If it reads 125-130°F in the center, it's ready. If you like it medium-rare, pull it at 120°F. Avoid overcooking, as this is the fastest way to dry salmon out.

How to Cook Salmon on the Grill: Our Foolproof Method

Here's our go-to recipe for achieving perfectly grilled salmon every time. It’s simple, lets the salmon shine, and delivers fantastic results.

Yields: 2 servings Prep time: 5 minutes Cook time: 8-12 minutes

Ingredients:

  • 2 salmon fillets, skin-on (about 6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional seasonings: lemon zest, paprika, garlic powder, dried dill, or your favorite rub

Equipment:

  • Grill (gas or charcoal)
  • Tongs
  • Fish spatula (highly recommended)
  • Paper towels
  • Instructions:

Step 1: Prep Your Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly.

Step 2: Prep Your Salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a nice sear and preventing sticking.

Step 3: Season the Salmon: Drizzle the olive oil over both sides of the salmon fillets and rub it in gently. Sprinkle evenly with salt, pepper, and any other desired seasonings.

Step 4: Oil the Grates: Once the grill is hot, briefly oil the grates. You can do this by dipping a folded paper towel in a high-heat oil (like canola or vegetable oil) and carefully swiping it across the grates with tongs.

Step 5: Grill Salmon: Place the salmon fillets skin-side down on the hot grill at a slight diagonal to the grates. Now, carefully insert your Inkbird Food Thermometer into the thickest part of the center fillet, avoiding any bone if present. Run the wire safely to the side and close the lid. Let the grill and thermometer do the work. You’ll monitor the climb in temperature from your countertop.

Cook Salmon on the Grill

Step 6: Flip Gently: Watch for your thermometer to read about 115-120°F. This is your signal. At this point, you can carefully flip the fillets to finish cooking on the flesh side for just 2-3 final minutes, or, for even more tender results and super-crispy skin, you can often skip the flip altogether. Just leave the salmon skin-side down and let it cook until the thermometer alarms at your target of 125°F for medium-rare. The skin will protect the flesh from direct heat the whole time.

Step 7: Rest: Remove salmon from the grill and let it rest for a minute or two before serving. This allows the juices to redistribute.

Serving Suggestions

Grilled salmon is incredibly versatile! Serve it simply on its own, or pair it with some classic accompaniments:

Fresh Lemon Wedges: A squeeze of fresh lemon is a must!

Roasted Asparagus or Broccoli: A healthy and delicious green vegetable is always a good choice.

Quinoa or Rice Pilaf: For a more substantial meal.

Mixed Green Salad: A light and refreshing side.

Grilled Corn on the Cob: Perfect for summer cookouts.

Salsa or Chimichurri: A flavorful sauce can elevate the experience.

More Salmon Recipes to Explore

Once you've mastered grilling, your salmon adventures don't have to stop! Check out these other delicious ways to enjoy this nutritious fish:

Grilling salmon is a rewarding skill that brings fantastic flavor to your table. With this guide, you're well on your way to enjoying perfectly flaky, smoky salmon all season long! Happy grilling!

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