Cooking salmon on the barbecue can lead to incredibly moist, tender and flavorful results – when done right. Follow these simple tips and techniques for grilling salmon like a pro.
Ingredients
- Salmon fillets, skin on or off
- Olive oil or vegetable oil
- Salt and freshly ground black pepper
- Lemon wedges, for serving
- Fresh herbs like dill, parsley or chives, chopped, for garnish
Equipment
- Gas or charcoal grill
- Basting brush
- Tongs
- Aluminum foil
Prep the Salmon
- Choose fresh, sushi-grade salmon fillets that are about 1-inch thick. Wild salmon varieties like sockeye and king salmon work great.
- Pat the fillets dry with paper towels. Remove any pin bones with tweezers or needle-nose pliers.
- Brush both sides of the salmon lightly with oil. This helps prevent sticking.
- Season generously with salt and pepper.
Prep the Grill
- Heat your gas or charcoal grill to medium-high heat. Clean the grates well.
- If using skin-on fillets, brush the grates with oil to prevent sticking.
- For gas grills, turn off the heat on one side, creating indirect heat. This cooler zone will help if the salmon starts to burn.
Cook the Salmon
On Direct Heat
- Place the salmon fillets directly over the hot grates, skin-side facing down first if cooking skin-on.
- Grill for 3 minutes until browned. Carefully flip over using tongs.
- Continue grilling for another 2-5 minutes, until the salmon reaches your desired doneness. It should release easily from the grates when ready.
- Thicker pieces may take longer. Move to indirect heat if salmon starts to burn.
- Salmon is best served medium-rare, when it’s still pink inside. Take it off a little earlier if you prefer it less done.
On Foil
- Place each seasoned fillet on a large piece of foil.
- Fold up edges to make a sealed packet, leaving room inside for steam.
- Grill the foil packets over direct heat for 10-15 minutes, flipping halfway through.
- Salmon will steam perfectly inside the packet. Use foil for more delicate fish.
Whole Salmon
- Place oiled and seasoned whole fish directly on the hot grill grates.
- Grill for 8-12 minutes per side with the lid closed, until cooked through.
- Insert a fork in the thickest part to check doneness before removing from grill.
Finish and Serve
- When salmon is done, remove it from the grill and let it rest for 5 minutes before serving.
- Garnish with lemon wedges, fresh chopped herbs, or a drizzle of olive oil if desired.
- Flake gently with a fork and be careful not to overcook when reheating leftovers.
- Refrigerate any uneaten salmon within 2 hours. Enjoy leftover grilled salmon in salads, sandwiches, pasta or pizza.
Tips for Perfectly Grilled Salmon
- Let the salmon come to room temperature before grilling for more even cooking.
- Oil the hot grates right before adding the fish. This prevents sticking.
- Resist the urge to move the fillets too much. Let them sear nicely before attempting to flip. Use two spatulas for easy maneuvering.
- Cook to medium-rare doneness for the best texture. Salmon gets dry if overcooked.
- Add soaked wood chips to a charcoal grill for extra smoky flavor.
- Try different glazes on your salmon like teriyaki, honey mustard or bourbon! Brush on during the last 2 minutes only.
- For smaller fillets, use a grilling basket. Close the lid to circulate heat.
- Cedar planks lend great flavor. Place oiled salmon skin-side down on soaked plank.
Frequently Asked Questions
What is the best way to grill salmon?
Grilling salmon on foil packets helps prevent sticking and overcooking. It allows the fish to gently steam and absorb smoke flavor. Direct grilling over hot oiled grates also works well for quick cooking and great char.
Should you flip salmon on the grill?
Yes, it’s important to flip salmon halfway through grilling to ensure even cooking. Use tongs and a thin spatula to carefully flip fillets after searing the first side for 3-4 minutes. Resist urges to move salmon too early or frequently.
What is the best BBQ for salmon?
Salmon can be grilled well on any barbecue – charcoal, gas, or even electric. The key is oiling the hot grates before adding fish. Indirect heat zones prevent overcooking. Preheating with lid closed creates a hot environment.
How long does it take to grill salmon?
Salmon fillets about 1-inch thick take 6-8 minutes total grilling time. Grill skin-side down first for 3 minutes, flip, then grill 3-5 more minutes until done. Whole salmon takes about 8-12 minutes per side. Foil packets take 10-15 minutes, flipping halfway.
Should you brush salmon with oil before grilling?
Yes, lightly brushing salmon fillets with oil before grilling helps prevent the delicate fish from sticking to the grill grates. Olive oil and vegetable oil both work well. Oil the hot grates too right before adding fish.
What temperature do you grill salmon at?
The grill should be heated to medium high, about 400-450°F, for salmon fillets. This creates a hot sear while still allowing the interior to cook gently without burning or drying out. Use a grill thermometer and adjust burners as needed to maintain proper heat.
Conclusion
With its versatile flavor and quick grilling time, salmon cooked on the barbecue makes for a fantastic healthy meal full of omega-3s. Follow the tips above for moist, flaky and delicious BBQ salmon every time. Brush fillets with oil before and during cooking, allow them to sear over direct heat before flipping carefully with two spatulas, and remove when still slightly translucent in the center. Vary glazes and seasonings to keep your grill game strong. In just minutes, you can enjoy the delightful taste of summer from salmon grilled to perfection.