Cooking salmon on the barbecue can be a delicious way to enjoy this healthy fish. However, it’s important to get the cooking time right to ensure the salmon is cooked through without drying out. Here is a detailed guide on how long to cook salmon on a BBQ.
Introduction
Salmon is one of the most popular fish to cook on the barbecue. Its firm, fatty flesh holds up well to the intense heat of the grill. The key is knowing exactly how long to cook salmon so it reaches the ideal internal temperature without overcooking.
Undercooking salmon can lead to raw or translucent flesh in the center. Overcooking results in dry, flaky salmon that has lost its moisture and texture. By following some simple guidelines on cooking times and temperatures, you can achieve tender, juicy, perfectly cooked grilled salmon every time.
How Long Does It Take to Cook Salmon on a BBQ?
The cooking time for salmon on a BBQ can range from about 8-12 minutes depending on a few factors:
- Thickness of the fillet – Thicker cuts take longer
- Desired doneness – Rare cooks faster than well-done
- Bone-in vs boneless – Bone-in takes longer
- Heat of the grill – Hotter heat cooks faster
- Whether skin is on or off – Skin-on takes longer
As a general guide, these are the approximate grill times for salmon based on thickness:
- 1/2 inch thick – 8-10 minutes
- 1 inch thick – 10-12 minutes
- 1 1/2 inches thick – 12-15 minutes
The best way to ensure the salmon is cooked through is to use a meat thermometer. Check for the following internal temperatures:
- Rare – 110°F (45°C)
- Medium-rare – 125°F (50°C)
- Medium – 135°F (60°C)
- Well-done – 145°F (65°C)
Now let’s look at some more specifics on how to determine the right grilling time for salmon fillets.
Factors That Affect Salmon Grill Times
There are a few key factors that impact how long you need to cook salmon on the BBQ:
1. Thickness of the Fillets
- Thinner fillets = Faster cook time
- Thicker fillets = Longer cook time
Salmon fillets usually range from 1/2 inch to 1 1/2 inches thick. The thicker the fillet, the longer it will need over direct heat on the grill. Thinner cuts can be lightly grilled for just 8-10 minutes, while a 1 1/2 inch steak may need upwards of 15 minutes.
Aim to buy uniformly thick fillets so they cook at the same rate. You can also fold thinner tails under to match thicker parts.
2. Bone-In vs Boneless
- Boneless = Quicker cooking
- Bone-in = Takes longer
Salmon fillets with the bone still attached typically require 2-3 extra minutes on the grill. The bones act as insulation, slowing the cooking process.
For more even cooking, choose uniform boneless fillets of the same thickness when possible. Or be sure to account for extra time if grilling bone-in salmon.
3. Skin On vs Skin Off
- Skin-on = Longer grill time
- Skinless = Faster cooking
Salmon skin helps protect the delicate flesh during grilling. But leaving it on will extend the cooking time slightly, especially if the skin side is facing down.
For faster cooking, place fillets skin-side up. To crisp the skin, start skin-side down then flip briefly at the end. Remove skin before eating if desired.
4. Desired Doneness
- Rare = Shorter cook time
- Medium or well-done = Longer time
Salmon can be grilled to various stages of doneness, from rare to medium-well. To achieve rarer salmon, aim for the lower end of the recommended grill times. For well-done salmon, it will need to cook for longer over direct heat.
Using a meat thermometer is the most reliable way to control the doneness. Remove fillets at the preferred internal temp for your perfect level of doneness.
5. Heat of the Grill
- Hot grill = Faster cooking
- Low heat = Takes longer
The hotter the grill, the quicker the salmon will cook. If using a charcoal grill, letting the coals burn until they are very hot (coated in grey ash) will significantly decrease the cook time.
For gas grills, preheat on high for 10-15 minutes before adding the fish. Cook over direct high heat the entire time for fastest results.
Lower heat is needed if the fillets are very thick or if wanting to achieve rare or medium-rare doneness. Maintain temperatures of 350°F-450°F for best results.
Step-By-Step Guide on How to Grill Salmon
Follow these simple steps for perfect grilled salmon every time:
1. Pat Salmon Dry
- Remove fillets from the fridge and pat dry with paper towels. Drying the surface helps prevent sticking.
2. Brush Lightly With Oil
- Coat both sides of the fillets with just a little bit of oil. This aids browning.
3. Season the Salmon
- Sprinkle both sides with salt, pepper, herbs, spices, or dry rub. Get the seasonings evenly distributed.
4. Preheat Grill Properly
- Heat gas grill on high 15 minutes or let charcoal get hot and ashy. Use direct high heat.
5. Place Salmon on Grill Skin-Side Down First
- Put fillets over direct heat skin-side down. Close the lid for fastest cooking.
6. Grill Approximately 10 Minutes Per Inch of Thickness
- For a 1-inch fillet, cook roughly 10 minutes then flip and cook 5 minutes more.
7. Flip and Grill Second Side Half the Time
- When time is up, flip salmon and grill skin-side up half the time.
8. Check Internal Temperature
- Test center of fillets with a meat thermometer for desired doneness.
9. Remove From Grill and Let Rest
- Take salmon off grill when done and let rest 5 minutes before serving.
Helpful Tips for Grilling Salmon Perfectly
Follow these tips for the best results when grilling salmon:
- Make sure the grill is hot – Salmon cooks fast over high direct heat.
- Oil the grates – Prevent sticking by oiling the grill grates right before adding fish.
- Get grill grates very hot before placing the salmon on them. You should see smoke rising from the grates.
- Resist the urge to flip the salmon too soon. Let it cook undisturbed for at least 2/3 of the total cooking time per side.
- Use long-handled tongs and spatulas for easy flipping. Don’t use forks which puncture the flesh.
- Close the grill lid between flips. This traps heat and cooks the fish more evenly.
- Rotate fillets a quarter turn halfway through grilling for grill marks on both axes.
- Let salmon rest 5 minutes off heat before serving. This allows juices to redistribute through the flesh.
Common Mistakes to Avoid
It’s easy to over or undercook salmon on the grill if you’re not careful. Here are some common mistakes to watch out for:
- Putting salmon on a grill that isn’t hot enough. Be sure the grill or coals are very hot.
- Grilling with the lid up the whole time. Keeping the lid down traps heat.
- Cooking too fast over extremely high heat. Keep the temp between 350-450°F.
- Flipping the salmon too frequently. Resist flipping more than once or twice.
- Pressing down on fillets with the spatula. This causes them to stick.
- Overcooking to the point the salmon dries out. Use a meat thermometer.
- Forgetting to let the salmon rest before serving. Resting allows juices to redistribute.
Frequently Asked Questions
How long should I grill a salmon fillet that’s 1 inch thick?
For a 1-inch thick salmon fillet, grill for approximately 10 minutes per side over direct high heat, 20 minutes total. Check the internal temperature for doneness.
What temperature should I cook the salmon to?
For medium-rare salmon, cook to an internal temperature of 125°F (51°C). For well-done, cook to 145°F (63°C). Use a meat thermometer for accuracy.
Should the skin be on or off when grilling salmon?
The skin can be on or off, it just impacts the grill time slightly. Skin-on takes a little longer. Grill skin-side down first, then flip. Remove skin before eating if desired.
How hot should the grill be for salmon?
Preheat gas grill on high for 10-15 minutes, or let charcoal get hot and ashy. Salmon cooks best over direct high heat between 450-550°F (230-290°C).
How do I keep salmon from sticking to the grill?
Prevent sticking by oiling the grill grates before preheating. Dry salmon fillets well before grilling. Don’t move them too soon after placing on the grill. Use metal spatulas, not forks.
Conclusion
Grilling salmon to tender, juicy perfection is easy when you know the right techniques. Allow 10-12 minutes over direct high heat for 1-inch thick fillets. Check the internal temperature and remove from the grill at your desired doneness. Avoid overcooking by keeping the lid closed and only flipping once or twice. Follow these simple guidelines for delicious barbecue salmon every summer.