Grilled salmon has a smoky, crisp exterior and a moist center when done right. The main challenges are keeping it from sticking and not overcooking it, both of which are easy to manage with a hot, clean, oiled grill.
What you'll need
- Salmon fillets, skin on
- Grill (gas or charcoal)
- Oil
- Salt and pepper
- Tongs and a thin spatula
- Meat thermometer (optional)
Step by step
- Prep the salmonPat the fillets dry, then coat lightly with oil and season with salt and pepper. Drying and oiling the surface helps prevent sticking and encourages browning.
- Heat and clean the grillPreheat the grill to medium-high, then scrape the grates clean and rub them with an oiled paper towel held in tongs. A clean, oiled, hot grate is the best defense against sticking.
- Place skin-side downLay the fillets skin-side down across the grates and close the lid. Let them cook undisturbed for about 4 to 6 minutes so a crust forms and the fish releases naturally.
- Flip onceSlide a thin spatula under the fillet; if it resists, give it another minute. Once it lifts cleanly, flip it and grill the other side for another 2 to 4 minutes.
- Check donenessThe salmon is ready when it flakes with gentle pressure and looks opaque, or reaches about 125 to 130 F in the center for a moist result. Take it off before it fully firms up.
- Rest and serveLet it rest a couple of minutes off the heat, then serve with lemon, herbs, or a simple sauce.
Handy tips
- Grilling skin-side down first protects the delicate flesh and makes the fillet easier to move.
- Thicker fillets are more forgiving than thin ones, which overcook quickly.
- If you are worried about sticking, grill on a cedar plank or a piece of foil instead of directly on the grates.
Heads up
- The USDA recommends cooking fish to an internal temperature of 145 F for food safety; many cooks pull salmon a little earlier for a moister texture, so decide based on your own comfort with doneness.
FAQ
How do I stop salmon from sticking to the grill?
Start with a clean, well-oiled grate that is fully preheated, oil the fish itself, and do not try to flip it until it releases naturally from the grate.
Do I grill salmon skin-side up or down first?
Start skin-side down. The skin protects the flesh, crisps up nicely, and makes the fillet sturdier to flip.
How long does salmon take on the grill?
Most fillets take about 8 to 12 minutes total over medium-high heat, depending on thickness. Go by doneness and internal temperature rather than time alone.