
Salmon is a great choice for the barbecue, as it can stand up to the heat without falling apart and will keep its distinct, rich flavour.
There are two main ways to cook salmon on the barbecue: directly on the grill or in foil. Whichever method you choose, the key to delicious grilled salmon is in the preparation and seasoning.
Characteristics | Values |
---|---|
Grill type | Charcoal, Gas, Electric |
Grill temperature | 375-500°F |
Cooking time | 8-18 minutes |
Salmon type | Wild, Farmed |
Salmon cut | Fillet, Steak, Side |
Salmon size | 6-24 ounces |
Salmon skin | On, Off |
Marinade | Lemon-garlic, Spicy lime-harissa, Herby, Pesto |
Seasoning | Salt, Pepper, Garlic Powder, Oregano, Cumin, Coriander, Aleppo Pepper |
What You'll Learn
How to pick the best salmon for grilling
There are a few things to consider when choosing salmon for grilling. Firstly, it is important to select salmon that is bright pink in colour, has a fresh smell (not fishy), and is preferably wild-caught. Wild-caught salmon tends to have a stronger flavour, while farm-raised salmon has a more mellow flavour. If you are cooking for people who prefer milder fish, farm-raised is the way to go.
When it comes to the cut of salmon, a centre-cut salmon fillet is ideal for grilling. The centre-cut part of the fish is thicker and more uniform, so it will cook more evenly, resulting in juicy, tender salmon. It is also best to choose a salmon fillet with the skin on. The skin holds the salmon together as it cooks and adds flavour as it releases fat, keeping the fish moist. If you are cooking the salmon directly on the grill, skin-on salmon is the best option. However, if you only have skinless salmon, grilling it in foil is a good alternative.
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How to prepare your grill
- Clean your grill: Use a grill brush to scrape off any leftover residue from previous cooking.
- Preheat your grill: Heat your grill to a medium-high heat of around 375-400°F (190-204°C). If you're using a charcoal grill, light the newspaper at the bottom of the charcoal chimney starter. Once the briquettes are lightly covered with white ash, they're ready to be distributed on the bottom rack of the grill.
- Oil your grill: Use a brush to generously apply oil to the grill grates. This will prevent the salmon from sticking.
- Prepare your salmon: While your grill is heating up, pat your salmon dry and season it with salt and pepper, or a marinade of your choice.
Tips:
- Lid on: Keep the lid on the grill while cooking to maintain a consistent temperature.
- Oil the salmon, not the grill: Oiling the salmon itself improves the chances of it releasing more easily from the grill grates.
- Don't peek: Avoid opening the grill lid while it's cooking.
- Use a thermometer: Check the internal temperature of the salmon with a meat thermometer. Salmon is cooked when it reaches an internal temperature of 125-145°F (52-63°C).
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How to tell when your salmon is cooked
There are several ways to test whether your salmon is cooked. Firstly, you can use a digital probe thermometer to check the internal temperature. Salmon is perfectly cooked when the internal temperature reaches 50°C or 135°F. If you don't have a thermometer, you can cut into the thickest part of the salmon with a knife and, if it is beginning to flake but still has a little translucency in the middle, it is done. You can also test the salmon's doneness by touching the knife to your lip—if the knife is hot, then the salmon is cooked through.
Salmon is best removed from the grill when it is 125°F to 130°F, as it will continue to cook once removed, and you don't want to overcook it. You can let it rest for a few minutes before serving, and it will continue to cook as it sits.
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How to stop your salmon from sticking to the grill
Oil the grill
Before placing the salmon on the grill, brush the grates generously with oil. This will ensure the salmon doesn't stick.
Oil the salmon
Coat the flesh side of the salmon with oil. This will improve the chances of the fish releasing more easily from the grates. Use a neutral-flavoured oil with a high smoke point, like grape seed oil, or extra virgin olive oil.
Grill the salmon skin-side down first
The skin side of the salmon will take longer to cook than the flesh side. This is because the heat takes longer to penetrate the skin. Cooking the skin side first will allow you time to adjust the temperature of the BBQ. It will also help the salmon to hold together and not fall apart.
Don't flip the salmon too early
The fish will stick to the grates at first, but after about 6 to 8 minutes, the skin will crisp and release naturally, making it easy to flip and cook the other side for about 2-4 more minutes.
Use a fish basket
A fish basket is a flat metal cage that you can cook fish in. It can be particularly useful when cooking a large piece of salmon, or a piece without the skin on, as it will stop the fish from falling apart or breaking up.
Wrap the salmon in foil
If you're cooking a whole side of salmon, or a piece without the skin, you can wrap it in foil before placing it on the grill. This will stop it from falling apart and will also keep the salmon moist.
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How to grill salmon without using foil
Grilling salmon without foil is a great way to get those beautiful char marks and a crispy exterior. Here is a step-by-step guide on how to grill salmon without using foil:
Step 1: Choosing the Salmon
Select skin-on salmon fillets, preferably centre-cut as they are thicker and more uniform, which helps the salmon cook evenly. If you can only find skinless salmon, it is best to grill the salmon in foil to prevent it from falling apart.
Step 2: Prepare the Grill
Preheat a gas grill to a high heat setting, around 450°F. If you are using a charcoal grill, push the hot coals to one half of the grill. Clean the grill grates and brush them with oil to prevent the salmon from sticking.
Step 3: Prepare the Salmon
Pat the salmon fillets dry with paper towels. Rub the flesh side of the salmon with olive oil and season with salt and pepper, or a seasoning blend of your choice.
Step 4: Grill the Salmon
Place the salmon fillets on the grill, skin-side down. Grill for 2-3 minutes without moving the salmon, then flip the salmon and cook for another 2-5 minutes, depending on the thickness of the fillets. The salmon is done when it is opaque and flakes easily with a fork.
Tips:
- If you are using a marinade, brush it on the salmon and let it sit for at least an hour before grilling.
- If you are using a grill pan instead of an outdoor grill, cook the salmon for about 10 minutes, flipping it halfway through.
- To test for doneness, insert an instant-read thermometer into the thickest part of the salmon. The internal temperature should be 145°F when the salmon is fully cooked.
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Frequently asked questions
There are two ways to cook salmon on the BBQ: directly on the grill or in foil.
Salmon is best cooked at a medium-high temperature of around 375-400°F. If the grill is too hot, the salmon will burn; if the temperature is too low, the salmon is likely to stick to the grill.
A salmon fillet cooked directly on the grill will take about 3 minutes on each side, so 6 minutes in total. An 850g side of salmon will take around 20 minutes.
It is recommended to cook the salmon skin side down first, as this helps to ensure the salmon cooks gently and doesn't overcook. The skin side will also take longer to cook than the flesh side.
If you are cooking the salmon in foil, it is not necessary to flip it. However, if you are grilling the salmon directly on the BBQ, you will need to flip it halfway through the cooking time so that it cooks evenly.