Let salmon sit at room temperature for 20 minutes before grilling. That gives the skin a chance to dry and speeds up the searing process. Pat the surface of the fish with paper towels to remove excess moisture.

Preheat a hot grill grate before adding salmon to ensure an even sear and nice grill marks. Use an instant-read thermometer to check for doneness.

Gas Grill

One of the most common mistakes when grilling salmon is trying to flip it too early. This can result in sticking or even breaking apart, so it’s important to let the fish cook until it starts to release from the grates, usually when you see the characteristic dark char.

Once you have grill marks and a layer of opaque flesh closest to the heat, reduce the flame and carefully turn over using tongs and a fish spatula (if needed). This time, the skin will help hold it together.

Once you’ve flipped, cook the other side for 2 to 5 minutes, or until you have achieved your desired level of doneness. This can be tested by inserting an instant read thermometer into the thickest part of the fillet. It’s also easy to tell by the texture, as cooked salmon should flake easily when pressed with a fork. Let the salmon rest for a few minutes before serving.

Charcoal Grill

Salmon is delicious grilled, and it pairs well with a wide variety of flavors. You can cook it for about 10 minutes per inch of thickness, flipping it halfway through cooking. Make sure you use a meat thermometer to check the fish for doneness. Also, preheat the grill and grease it well before placing the salmon on it. I recommend a light, flavorful oil like regular olive or avocado. Always lightly oil and salt the skin of the fish so it crisps and doesn’t become soggy.

This recipe doesn’t require marinating, and it’s easy to prepare on a charcoal grill or a gas grill. You can even grill it outside on a warm summer night! Use a fish spatula to carefully turn the salmon after about 6 to 8 minutes. You can leave it on the heat to cook a little longer, and you can also add fresh herbs for extra flavor if you want.

Marinade

Grilling salmon gives it that smoky flavor that makes it so delicious. It’s one of our favorite ways to eat this lean, protein-packed fish. It’s quick and easy for a weeknight dinner but it’s also elegant enough to serve to company.

Whether you’re grilling fillets or chunks, this grilled salmon recipe is quick and easy to make. The key to success is a good marinade, and this zesty brown sugar salmon recipe is a great choice.

The acid from the lemon juice helps tenderize the fish, and the tangy citrus flavors pair perfectly with salmon. Fresh lemon is best, but if you don’t have any, bottled works fine too. I also like the addition of a little maple syrup for sweetening, especially Wholesome Yum zero-sugar maple syrup, which is naturally sweet and tastes just like regular maple syrup.

If you’re using leftover marinade, be sure to use it within a few hours to ensure that the fish is cooked to a safe internal temperature of 145 degrees Fahrenheit. If your salmon is still raw inside, it may harbor bacteria that could make you sick.

Seasoning

Salmon is not as delicate as some other grill foods, so it’s easy to overcook if you don’t watch it closely. Using an instant read thermometer to test the temperature is one of the best ways to make sure your fish is cooked all the way through.

It’s also important to remove the salmon from the heat just before it reaches your desired doneness, as it will continue cooking as it rests. Generally, salmon is considered done when it flakes easily with a fork and has reached an internal temperature of 145 degrees F.

To ensure that your salmon is seasoned well, be sure to rub it generously with salt and pepper before grilling. It’s a good idea to season it right before you place the fish on the grill, as this will avoid moisture loss and help the flavors stick.

Grilling Salmon Recipes