To grill salmon perfectly, follow these expert steps:
Choosing and Preparing the Salmon
- Select center-cut, skin-on salmon fillets or steaks, about 6 to 8 ounces each. The skin helps hold the fish together and prevents drying or sticking on the grill
- Let the salmon come to room temperature for about 20 minutes before grilling.
- Pat the salmon dry with paper towels to speed up searing and reduce sticking.
- Lightly rub both sides with olive oil and season with kosher salt and freshly ground pepper just before grilling
Preparing the Grill
- Clean the grill grates thoroughly while cold.
- Oil the grates lightly using a paper towel dipped in olive oil and held with tongs to prevent sticking.
- Set up two heat zones: one hot zone for searing and one cooler zone for finishing the cooking. For gas grills, turn burners on one side to high and the other to low; for charcoal, push coals to one side
- Preheat the grill to about 450–500°F (232–260°C)
Grilling the Salmon
- Place the salmon skin-side down on the hot zone. Cook for 6 to 8 minutes depending on thickness, without moving it.
- Use a fish spatula to gently flip the salmon onto the cooler side of the grill. If it sticks, wait another minute or two until it releases easily.
- Cook for an additional 2 to 4 minutes on the other side until the salmon reaches your desired doneness.
- Salmon is medium-rare at an internal temperature of 120°F and fully cooked at 145°F
Finishing and Serving
- Let the salmon rest for a few minutes after grilling to allow carryover cooking.
- You can remove the skin after cooking if you prefer not to eat it
Optional: Marinating
- Marinate salmon briefly (about 10–20 minutes) in a mixture of fat (like olive oil), acid (like mustard or lemon juice), salt (soy sauce or kosher salt), and aromatics (garlic, herbs) to add flavor and moisture
By following these steps, you will get tender, juicy, and perfectly grilled salmon every time
