Grilling season is the perfect time to cook outdoors, and if you’re looking for a healthy and flavorful option, grilled fish is an excellent choice. Salmon is particularly well-suited for grilling because it’s sturdy enough to withstand the heat without falling apart, and it retains its rich, distinctive taste.
Perfectly grilled salmon should be flaky, slightly charred, and wonderfully juicy, never dry. The color should be a beautiful pale pink, without any rubbery edges. There are two simple techniques for grilling salmon: directly on the grill grates or using foil. In this guide, I will walk you through both methods, providing essential tips to ensure your grilled salmon is always delicious and moist. Plus, I’ll share some fantastic seasoning ideas to elevate your fish!
Whether you choose to grill your salmon directly over the heat or in a foil packet, the cooking time will range from 8 to 18 minutes. This makes it a great opportunity to prepare your side dishes and salads before you even start grilling the fish. And if you happen to have leftovers, they are wonderful in a Salmon Caesar Salad.
Perfectly grilled salmon recipe pin with text overlay.
Choosing the Best Salmon for Grilling
Whether you opt for wild-caught or responsibly raised salmon, the cut of fish is crucial for grilling success. Here’s what to look for:
- Center-Cut Salmon Fillet: The center-cut is the thickest and most uniform part of the fillet, ensuring even cooking. This means no dry edges and no undercooked center!
- Skin-On Salmon: Especially when grilling directly on the grates, skin-on fillets are ideal. The skin helps hold the salmon together as it cooks over high heat. As the skin’s fat renders, it bastes the fish, keeping it wonderfully moist and adding flavor. If you only have skinless salmon, grilling in foil is recommended.
Flavorful Seasoning Ideas for Grilled Salmon
Salmon is a naturally rich and slightly oily fish that pairs beautifully with a wide range of seasonings and marinades. Always start by patting the salmon dry and seasoning it generously with kosher salt. From there, you can explore various flavor profiles. Here are a few seasoning options for your salmon fillet:
How to Grill Salmon Directly on the Grates
Grilling salmon directly over the hot grates is a quick method, typically taking less than 10 minutes. Here’s a step-by-step guide:
- Season the Salmon: Pat your salmon fillets dry with paper towels. Season generously with kosher salt and your preferred seasonings or marinade. You can let the seasoned salmon sit in the refrigerator for about 20 minutes while the grill heats up, or while you prepare your side dishes.
- Preheat Grill to High Direct Heat: Aim for a grill temperature of around 450°F (232°C). A gas grill or charcoal grill will work equally well.
- Oil the Grill Grates: Generously brush the grates with cooking oil. This is crucial to prevent the salmon from sticking and tearing when you try to flip it.
- Grill Salmon Flesh-Side Down First, Then Flip: Place the salmon fillets on the hot grill, flesh-side down (skin side facing up). Starting flesh-side down allows for beautiful grill marks to form without the delicate salmon falling apart. Close the grill lid and let it cook undisturbed for 2 to 3 minutes. You’ll notice the flesh closest to the heat starting to turn opaque.
- Flip and Reduce Heat: Gently flip the salmon using tongs and a spatula, so it’s now skin-side down. The skin will help hold the fillet together during the second part of cooking. Lower the grill heat to medium (around 350°F or 177°C) and close the lid again. Continue cooking for another 2 to 5 minutes, depending on the thickness of your salmon.
- Rest Before Serving: Remove the salmon from the grill when the flesh is just opaque and flakes easily when gently pressed. It’s better to slightly undercook it at this stage, as you can always return it to the grill if needed, but you can’t fix overcooked, dry salmon. Let the salmon rest for 5 to 10 minutes before serving. The internal temperature will continue to rise as it rests, resulting in tender, juicy, and flavorful salmon. For perfectly cooked salmon, the internal temperature should reach 145°F (63°C), but remove it from the grill a few degrees before this, as it will continue to cook as it rests.
How to Grill Salmon in Foil for Extra Moisture
Grilling salmon in foil is an excellent method, especially for larger fillets. It’s easier to manage, and it results in incredibly tender and moist fish. This method typically takes about 14 to 18 minutes. Here’s how:
- Preheat Grill to Medium-High Heat: Set your grill to medium-high heat, around 375°F to 400°F (190°C to 204°C).
- Prepare a Foil Pouch: Place a large sheet of heavy-duty aluminum foil on a baking sheet for easy transport to the grill. Lightly brush the foil with olive oil to prevent sticking. Arrange a few lemon or orange slices on the foil.
- Season and Place Salmon on Foil: Season the salmon fillet generously with kosher salt on both sides. Place it on top of the citrus slices on the foil.
- Add Seasoning or Marinade: After salting, add your chosen seasoning or marinade. Marinades are particularly effective when grilling in foil as the foil pouch traps the moisture and flavor, keeping the salmon exceptionally moist. A lemon garlic marinade is a classic choice.
- Seal the Foil Pouch: Bring the sides of the foil together and tightly seal the edges to create a pouch, enclosing the salmon and marinade. Make a few small holes in the top of the foil to allow steam to escape.
- Grill the Foil Pouch: Place the foil pouch directly on the preheated grill and close the lid. Cook for 14 to 18 minutes, depending on the thickness of the salmon fillet. For thinner fillets, check for doneness around 14 minutes. Thicker pieces will require a few minutes longer.
Grilled Salmon FAQs
What is the best grill temperature for salmon?
The ideal grill temperature for salmon varies slightly depending on the method. For direct grilling, start with a hot grill around 450°F (232°C) to achieve a good sear. After flipping, reduce to medium to medium-high heat, approximately 350°F to 400°F (177°C to 204°C). When grilling salmon in foil, maintain a medium-high heat of 375°F to 400°F (190°C to 204°C) for tender, flaky results.
How long should I grill salmon?
For direct grilling, salmon typically takes 6 to 8 minutes, depending on fillet thickness.
How long to grill salmon in foil?
Grilling salmon in foil usually takes 14 to 18 minutes, again depending on the thickness of the fish.
Should you flip salmon on the grill?
Yes, when direct grilling, start with the flesh side down (skin facing up) and flip once after 2-3 minutes, or when grill marks appear.
Do you cook salmon with the grill open or closed?
Always cook salmon with the grill lid closed. This maintains a consistent temperature, similar to an oven, ensuring even cooking.
How do you know when grilled salmon is done?
Salmon is cooked when it easily flakes with a fork. The internal temperature should be 145°F (63°C) in the thickest part. For optimal moistness, remove it from the heat when the internal temperature is slightly lower, around 135°F to 140°F (57°C to 60°C), and let it rest.
What to Serve with Grilled Salmon
Grilled salmon is incredibly versatile and pairs well with a variety of side dishes. In warm weather, it’s delightful with a drizzle of tahini green goddess sauce and a fresh salad like avocado salad, cucumber salad, or Panzanella.
Since your grill is already hot, consider grilling some vegetables like Mediterranean grilled vegetables. For a heartier meal, serve salmon with potato salad or over a bed of bulgur wheat.
Leftovers and Storage Tips
Cooked salmon fillets can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or at room temperature over a bed of greens for a healthy salad. Reheating is not recommended as it can dry out the salmon and make it rubbery.
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How to Grill Salmon (2 Ways) Recipe
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By Suzy Karadsheh
Learn to grill salmon like a pro with these two methods for juicy, tender results: direct grilling and foil grilling. Using center-cut, skin-on salmon fillets ensures even cooking and great flavor. Grilling time ranges from 8 to 19 minutes depending on the method and thickness of the fish.
Prep Time: 5 minutes
Cook Time: 8 minutes
Cuisine: American, Mediterranean, Mediterranean Diet
Serves: 4 people
Course: Dinner
Ingredients
- 1 to 1 1/2 pounds salmon fillet, skin-on, center cut fillet
- Kosher salt
- Marinade of your choice (see notes for options)
Instructions
Method 1: Direct Grilling
- Prepare Salmon: Cut the fillet into 4 portions (6-ounce each). Season with kosher salt and marinade (see notes for ideas). Marinate for 20 minutes in the refrigerator.
- Prepare Grill: Preheat gas grill to high heat. Ensure grates are oiled.
- Grill Flesh-Side Down: Place salmon on hot grill, flesh-side down. Close lid and cook for 1-3 minutes.
- Flip and Reduce Heat: Flip salmon to skin-side down. Reduce heat to medium, close lid and cook for 3-5 minutes more.
- Rest: Remove from grill and let rest for 5 minutes before serving.
Method 2: Grilled Salmon in Foil
- Prepare Grill: Preheat grill to medium-high heat (375-400°F).
- Prepare Foil Pouch: Place salmon on a large piece of oiled foil. Add lemon/orange slices under salmon. Season salmon with salt.
- Add Marinade: Spread marinade over the salmon fillet.
- Seal Foil: Create a foil pouch, sealing edges tightly and poking a few steam holes.
- Grill in Foil: Place foil pouch on hot grill, close lid, and cook for 14-19 minutes. Check for doneness after 12-14 minutes.
- Rest: Remove from grill and let rest for 5 minutes before serving.
Video
Recipe Notes
- Marinade Options: (Refer to article body for detailed suggestions)
- Salmon Selection Tips: Skin-on, center-cut fillets are best for even cooking and flavor.
- Serving Suggestions: Avocado salad, Greek salad, grilled vegetables, potato salad, bulgur wheat (see links in article).
- Leftover Storage: Refrigerate cooked salmon for up to 2 days. Enjoy cold in salmon salad.
- Nutrition: Nutrition information is for salmon only, excluding marinade/seasoning.
- Shop Mediterranean Ingredients: Visit Our Shop for olive oils and spices.
Nutrition Information
Calories: 241.5kcal, Protein: 33.7g, Fat: 10.8g, Saturated Fat: 1.7g, Monounsaturated Fat: 3.6g, Cholesterol: 93.6mg, Sodium: 74.8mg, Potassium: 833.5mg, Vitamin A: 68IU, Calcium: 20.4mg, Iron: 1.4mg
Nutritional values are estimates and may vary. Marinade/seasoning not included.
