To grill salmon properly, the cooking time depends mainly on the thickness of the fillet and the grilling method used:
- Directly on the grill grates: Preheat the grill to medium or medium-high heat (around 350°F to 450°F). Place the salmon skin-side down and cook for about 6 to 8 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of about 130°F to 145°F depending on your preferred doneness. Typically, this means about 12 to 16 minutes total for a 1-inch thick fillet
- Grilling salmon in foil: Preheat the grill to medium-high heat (375°F to 400°F). Place the salmon in a foil packet and grill for 14 to 18 minutes, depending on thickness. Check for doneness starting around 12 to 14 minutes for thinner pieces. The salmon should reach about 135°F before resting
- Temperature tips: For a good sear without drying, start with a hot grill (~450°F), then reduce to medium heat after flipping. Salmon is done when it flakes easily and reaches an internal temperature of 140°F to 145°F (FDA recommended)
- Flipping: When grilling directly on the grates, flip once after the first 6-8 minutes when the salmon easily releases from the grill. When grilling in foil, flipping is not necessary
In summary, expect about 12-16 minutes total grilling time for salmon fillets about 1 inch thick when grilling directly, or 14-18 minutes in foil packets, with internal temperature and flakiness as your best doneness indicators. Let the salmon rest a few minutes after grilling to allow carryover cooking
