Description
A detailed and helpful step-by-step tutorial that shows you How to Grill Salmon (with skin + without skin), perfectly every time!
Ingredients
Scale
- 4 (6-8oz) salmon fillets (1 inch thick at it’s thickest point)
- kosher salt & ground black pepper
- extra virgin olive oil (sub avocado oil)
Instructions
- Prep Grill: Preheat grill to High Heat (450-500) degrees. Ensure the grill grates are cleaned and lightly greased with oil.
- Prep Salmon: Pat salmon fillets dry with a clean paper towel. Use a basting brush and brush on oil, so the meat is lightly covered (no need to oil the skin, if it has skin). Season with salt and pepper.
- Grill Salmon With Skin: Place skin side down over direct heat and close the grill. Reduce grill temp to 375 degrees F (by opening the grill to put the salmon on, the temp will drop quite quickly so just remember to manually turn down the heat). Let cook for 3-4 minutes (keep lid down). Open grill and, use a metal spatula to try and carefully separate the skin from the flesh. The skin will most likely stick to the grates allowing you to get your spatula under the meat of the salmon. Then flip onto a different greased spot on the grill (still over direct heat) and close the lid. If the skin doesn’t separate from the meat, simply flip the salmon over and the skin can be removed after grilling. Let cook for 3-4 minutes more or until it reaches an internal temperature of 145 degrees F (use an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily.
- Grill Salmon Without Skin: Place salmon fillets over direct heat and close the grill. Reduce temp to 375 degrees F (by opening the grill to put the salmon on, the temp will drop quite quickly so just remember to manually turn down the heat). Let cook for 3 minutes (with lid closed). Turn the salmon over, placing on a different greased spot on the grill while still over direct heat (placing it on a different spot will help prevent sticking). Let cook for 3-4 minutes longer or until it reaches an internal temperature of 145 degrees F at it’s thickest point (using an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily.
- Serve: Once fully cooked, remove from the grill and serve immediately.
Notes
- Clean + Greased Grates: make sure the grill is clean and the grates are greased/oiled. If your salmon sticks, its most likely because the grates aren’t greased (or because you didn’t cook the salmon long enough before flipping).
- How Long to Cook: A general rule of thumb is to grill salmon at 375 degrees for approximately 3-4 minutes per half-inch, flipping halfway, OR until the internal temp (at thickest part) is 145 degrees F.
- Oil After Cooking: Sometimes I like to lightly brush the salmon with a little avocado oil AFTER I grill it.
- Digital Meat Thermometer: Here is the digital meat thermometer I use!
Nutrition
- Serving Size: 1 fillet
- Calories: 580
- Sugar: 0 g
- Sodium: 309 mg
- Fat: 25.6 g
- Carbohydrates: 0.4 g
- Fiber: 0.1 g
- Protein: 88.2 g
- Cholesterol: 202 mg