Salmon is a delicious and healthy fish that takes well to grilling on the barbecue. With a few simple tips, you can cook moist, flaky salmon fillets or steaks with beautiful grill marks on your BBQ. This guide will teach you everything you need to know for grilling salmon like a pro.
Ingredients for Grilled Salmon
When grilling salmon, it’s best to start with high-quality fresh or thawed fish. Look for bright orange-red color without any dull or brown spots. Some good options include:
- Wild-caught salmon fillets or steaks such as sockeye, coho, king, or Atlantic salmon.
- Sustainably farmed salmon fillets.
- Salmon portions cut from a whole fish.
- Thick salmon fillet pieces or steaks cut 2-3 inches thick. Thinner cuts under 1 inch can dry out on the grill.
You’ll also need some cooking oil for brushing on the salmon to prevent sticking. Vegetable, sunflower, olive, avocado, grapeseed or canola oil all work well. Avoid butter as it can burn. Seasonings are optional but you can’t go wrong with a little salt, pepper and lemon.
Finally, have a spray bottle of water handy. Misting the grill regularly will help prevent salmon from sticking. Now let’s get grilling!
Setting Up Your BBQ Grill for Salmon
Grilling salmon requires medium-high heat between 400-500°F. There are a few ways to set up your charcoal or gas grill:
Charcoal Grills
If using a charcoal grill, build a two-zone fire. Pile most of the hot coals on one side, leaving the other only lightly covered. This gives you both high direct heat for searing and lower indirect heat for cooking the salmon through without burning.
Gas Grills
For gas grills, preheat all burners on high for 10-15 minutes, then turn off one burner to create both a hot and cooler zone. Place the salmon over direct high heat for sear marks, then move to indirect gentle heat to finish cooking.
Grilling Planks
Soaking wooden planks like cedar, maple or alder in water then grilling the salmon right on top infuses beautiful smoky flavor. Place soaked planks over direct high heat until smoking, then move over indirect heat, add salmon and close the lid to trap smoke.
Foil Packets
For mess-free grilling, loosely wrap seasoned salmon fillets in a foil packet. Cook over indirect heat with the lid closed so steam cooks the fish. Avoid tightly wrapping or the salmon will steam instead of grill.
Once your grill is hot and set up for both direct and indirect heating, lightly oil the grates. It’s time to prep and cook the salmon!
How to Prepare Salmon for Grilling
Salmon needs a little prep before hitting the hot grill for the best results:
- Dry thoroughly – Pat salmon fillets or steaks dry with paper towels. Excess moisture causes flare-ups.
- Brush with oil – Lightly coat both sides of the salmon with cooking oil. This prevents sticking.
- Season (optional) – Salmon tastes fantastic with just a little salt and pepper. Lemon-pepper or Cajun seasoning are also good options. Go light, you can always add more later.
- Skewers – When grilling fragile fillets, slide them onto oiled metal or soaked wooden skewers to make handling easier.
- Score skin – Use a sharp knife to make shallow slits across the skin side of salmon fillets every inch or two. This prevents curling from the heat.
- Room temperature – Take salmon out of the fridge about 15 minutes before grilling. Do not leave it out too long or the exterior will get too warm while the inside stays cold.
- Marinades – Quick marinades under 30 minutes add flavor. Acidic ingredients like lemon or wine “cook” raw salmon, so limit time. Discard used marinade which may harbor bacteria.
Once prepped, it’s time to get grilling!
How to Cook Salmon on a BBQ Grill
Cooking salmon on the barbecue is easy. Follow these simple steps for tender, flaky grilled salmon:
- Sear – Place salmon skin-side-down over direct high heat. Grill for 2-3 minutes until grill marks appear. Searing locks in moisture and flavor.
- Flip and cook – Flip salmon and grill skin-side-up over direct heat for 2-5 minutes until lightly charred. Fillets 1 inch or under will cook faster.
- Finish indirect – Move salmon to indirect low heat zone, close grill lid and cook for 5-8 more minutes depending on thickness. Check for doneness.
- Baste (optional) – Baste salmon with reserved marinade, oil or glaze during the last 2-3 minutes of grilling if desired.
- Rest – When salmon is opaque and flakes easily, remove from grill and let rest for 5 minutes before serving. The temperature will rise a bit more as it rests.
The best method depends on the cut and thickness of your salmon:
How to Tell When Salmon is Done
It’s important not to overcook salmon or it will dry out. Look for these signs of doneness when grilling salmon:
- Opaque and flaky throughout – use a fork to peek inside thicker cuts
- Flesh turns from translucent to opaque pink to white
- Surface gets an opaque, cooked color
- Meat feels firm but still moist when pressing gently
- Fatty areas are cream colored, not raw translucent red
- Flakes easily when poked with a fork
- Measures 125°-140°F internally with a meat thermometer
- Try the “touch test” – cooked salmon feels firm yet still moist on the surface
Undercooking is safer than overcooking salmon. If in doubt, remove it from the grill while the center is still slightly translucent and let the residual heat finish cooking as it rests.
Now that you know how to grill salmon like a pro, let’s look at some delicious flavor variations!
Flavor Combinations for Grilled Salmon
Plain grilled salmon is tasty, but there are so many ways to add flavor. Try these combinations:
Simple Lemon Pepper Salmon
Coat salmon with olive oil, season with salt, pepper and lemon zest. Grill and squeeze lemon juice over the top when done.
Maple Soy Salmon
Brush salmon with pure maple syrup and reduced-sodium soy sauce before or during grilling.
Greek Salmon
Season salmon with dried oregano, minced garlic, lemon, olive oil and salt. Scatter chopped olives, tomatoes, feta over the top.
Chili Lime Salmon
Rub salmon with lime zest, chili powder, minced garlic and brown sugar before grilling.
Jerk Spice Salmon
Marinate salmon for 30 minutes in a blend of Jamaican jerk seasoning, citrus juice, brown sugar, garlic and pepper.
Honey Mustard Salmon
Brush salmon with a mix of Dijon mustard, honey, lemon and oregano. Grill and glaze again at the end.
Teriyaki Salmon
Marinate salmon for 20 minutes in reduced-sodium teriyaki sauce, oil, minced garlic and ginger. Grill to caramelize the teriyaki glaze.
Mix and match wet glazes, dry rubs, herbs, spices and sauces endlessly for your own signature salmon recipes!
Grilled Salmon FAQs
Grilling salmon is easy once you know the basics. Here are answers to the most frequently asked questions:
Should You Grill Salmon Skin-on or Skinless?
Salmon skin gets beautifully crispy and adds flavor when grilled. Choose skin-on salmon steaks or larger fillets and score the skin before cooking. Remove the skin after cooking if desired. Smaller delicate fillets can be grilled skinless.
How Long Does it Take to Grill Salmon?
Cook time depends on thickness. Thin salmon under 1 inch takes about 6-8 minutes total. Thicker steaks 1-2 inches take 10-15 minutes. Always use a meat thermometer for doneness, not just time.
Can You Flip Salmon More Than Once on the Grill?
It’s best only to flip salmon once if possible. Repeated flipping can cause the flesh to flake apart. Gently move it only when needed to prevent sticking.
Should You Grill Salmon on High or Low Heat?
Use high direct heat to quickly sear both sides and render the fatty skin. Then move to low indirect heat to gently finish cooking without burning the surface.
How Thick Should Salmon Be for Grilling?
Thinner salmon fillets under 1 inch can overcook easily on a grill. Look for portions cut 1-2 inches thick to allow searing outside without drying out inside. Or double up two thin fillets.
Should You Put Oil on Salmon Before Grilling?
Yes, lightly brush both sides of salmon fillets or steaks with oil before grilling. This helps prevent the delicate fish from sticking to the grill. Vegetable, olive or avocado oil work well.
How Do You Keep Salmon Moist When Grilling?
Cook over direct heat only until grill marks appear, then move to indirect gentle heat to finish cooking. Basting with oil or glaze also keeps it moist. Don’t overcook – salmon should still flake and glisten when done.
Conclusion
Grilling salmon on the barbecue results in delicious, flavorful fish when you follow a few simple guidelines. Allow thick salmon steaks or fillets to come to room temperature, then brush with oil and seasoning. Sear over direct high heat just until grill marks appear. Move the salmon to indirect low heat to finish cooking until opaque and flaky inside. Brush with glazes or sauces during the last few minutes only if desired. Allow to rest before serving. Salmon also does well wrapped in foil packets or cooked over soaked wood planks for added moisture and flavor. Experiment with different rubs, glazes and sauces to customize your grilled salmon recipe. In just 10-15 minutes over a hot grill, you can enjoy tender, juicy salmon with gorgeous sear marks. Serve salmon off the barbecue as an easy, impressive entrée for backyard dinners or summer parties. Enjoy!