How to BBQ Salmon - Outdoor Cabinets

Introduction

Salmon is a versatile and healthy fish that is delicious when grilled or barbecued. With the right preparation and cooking techniques, you can make moist, flavorful salmon on the barbecue that your family and friends will love.

In this comprehensive guide, we will share tips on choosing salmon, preparing the fish, setting up your grill, cooking techniques, and testing doneness when barbecuing salmon. With these steps, you’ll learn how to bbq salmon like a pro this summer.

Choosing Your Salmon

When selecting salmon fillets for the barbecue, keep the following in mind:

Go for freshness – Choose salmon that looks glossy and firm, not dull or mushy. Make sure it smells fresh, not fishy.
Pick wild-caught – Wild salmon generally has a richer flavor and is more sustainable than farmed. Popular wild varieties include king, sockeye, and coho.
Get skin-on – Salmon cooked skin-side-down on the grill gets lovely crispy skin.
Uniform thickness – Fillets of equal thickness will cook evenly. Ask your fishmonger to cut pieces about 1-1.5 inches thick.
Portion size – Individual fillets of 4-6 oz are ideal for grilling.
Pick bones out – Or ask your fishmonger to do this. Pin bones can be tricky to remove once cooked.

Preparing the Salmon

Proper prep ensures your salmon fillets turn out moist and tender on the barbecue:

Pat dry – Gently pat the salmon with paper towels to remove excess moisture from the surface. Wet fish tends to stick.
Brush with oil – Coat both sides very lightly with olive or avocado oil to keep the fish from sticking.
Season simply – Salmon has a delicious natural flavor, so all it needs is a sprinkle of salt, pepper, and perhaps garlic or lemon. Avoid marinades which can make the surface soggy.
Chill before cooking – Place the oiled and seasoned fillets in the fridge for 15-30 minutes before grilling. This firms them up.

Setting Up Your Grill

To achieve perfect salmon, your grill needs to be hot and set up properly:

Heat it up – Get the grill very hot, around 400-500°F. Salmon cooks fast over high heat.
Clean the grates – Oil and preheat the grates so the fillets won’t stick.
Create zones – Have direct and indirect heat areas. Cook first over direct, then move to indirect heat.
Oil the grates again – Give the hot grates another brush of oil right before adding fish.

How to Cook Salmon on the Barbecue

There are a few techniques for flawlessly grilled salmon:

Cook skin-side down first – Place the fillets skin-side down over direct heat. Grill for 4-5 minutes until the skin gets crispy.
Finish cooking skin-side up – Flip and cook for 2-3 more minutes, until opaque and flakes easily. Move to indirect heat if flames flare up.
Close the lid – Covering the grill traps heat and cooks the fish evenly.
Rotate the fillets – If needed, rotate the salmon 90 degrees halfway through for even browning.
Resist flipping often – Flip only once if at all. Frequent flipping can make the fish stick and fall apart.
Add smoked wood – For extra flavor, add wood chips, chunks or planks to infuse salmon with smoky aroma. Soak wood first.

How to Tell When Salmon is Done

Here are some ways to test if your barbecued salmon is cooked to perfection:

Opaque and flaky – Salmon should be opaque throughout when done. Flake a piece with a fork to check it’s not translucent.
Registered temperature – Use an instant read thermometer to check the thickest part reaches 145°F.
Firm yet moist flesh – The salmon should feel firm yet still moist and juicy inside.
Soft texture – Overcooked salmon will become tough and dry. Err on the side of slightly underdone.
Loosens from skin – Properly cooked salmon will release cleanly from the skin without sticking.

Serving Your Grilled Salmon

Salmon hot off the barbecue makes for an easy, impressive meal. Here are some serving suggestions:

Keep it simple with just lemon wedges, fresh dill and crusty bread. The salmon is star of the show.
Pair it with seasonal salads, roasted veggies or greens. Grilled asparagus is a classic.

-Drizzle with olive oil, then sprinkle with fresh herbs like dill, chives or parsley.

Serve with rice, couscous, quinoa or pasta for a heartier meal.
Top with an easy sauce like lemon dill yogurt, chimichurri or fresh tomato salsa.
Salmon tacos with spicy slaw are amazing. Just flake the grilled fish into tortillas.

So get ready to enjoy tender, flaky salmon with delicious charred bits this barbecue season. Follow these tips on how to bbq salmon like a pro. Your family will request this grilled goodness again and again.

Frequently Asked Questions

How long does it take to grill salmon?

It takes about 7-10 minutes to grill salmon fillets that are 1-1.5 inches thick. Cook for 4-5 minutes skin-side down first, then flip and cook 2-3 more minutes until done. Use a meat thermometer to confirm it reaches 145°F at the thickest part.

Should you flip salmon on the grill?

Only flip the salmon once, if at all. Frequent flipping can cause the fillets to stick to the grill and fall apart. Cook skin-side down first, then flip only once to finish cooking on the second side.

What is the best thickness for grilling salmon?

Aim for salmon fillets that are about 1 to 1 1/2 inches thick. This allows them to cook through without drying out. Much thinner and they’ll overcook quickly, while thicker fillets may not cook evenly. Have your fishmonger cut fillets to the ideal thickness.

How do you keep salmon from sticking to the grill?

Use skin-on fillets and place the skin side down first. It will crisp up and naturally release from the grill.
Oil the grill grates and salmon before cooking.
Only flip once if needed. Repeated flipping causes sticking.
Cook over direct heat only until browned, then transfer to indirect heat.

Should you marinate salmon before grilling?

Marinades are not necessary and can actually make the salmon surface soggy and prone to sticking. Simply oil, season, and chill the fillets before grilling. Brush on sauces and glazes towards the end of cooking if desired.

What are the best wood chips for grilling salmon?

Good wood chip flavors for salmon include alder, maple, cherry, apple, and cedar which complement the flavor. Soak chips in water before using to prevent burning. Salmon also does well on a soaked and oiled cedar plank.

Conclusion

Grilling salmon to tender and flaky perfection is easy with these simple tips on choosing the right fillets, proper prep, setting up your barbecue, monitoring doneness, and serving. Follow the steps above on how to bbq salmon, and you’ll impress everyone with your skill at cooking this barbecue favorite. The ultimate summer meal awaits.