Best Grilled Salmon Recipes

Great grilled salmon recipes start with quality fresh fish.

Smell Test: Good salmon smells salty sweet like the ocean. If it smells fishy don't buy it.

Flesh Test: The flesh should look solid and firm, not feathered or mealy. When pressed upon it should bounce back without leaving an indentation. The skin should be clean and shiny, not slimy, with scales intact (not falling off).

Whole Salmon: The gills should be bright pink to a deep red. The cavity should be clean and free from any fluid (i.e. blood). Its eyes should be clean and well rounded not sunken in or cloudy.

1. Any grilled salmon recipe should begin with letting the steaks rest at room temperature for at least 20 minutes. A warm piece of meat will sear better than a cold one and create a nicer crust.

2. Clean and preheat your grill for medium heat (300 - 400 degrees F). If your using charcoal, the grill is ready when you can hold the palm of your hand two inches above the grate for only 4 -5 seconds before pulling away.

3. Wipe the grill grate with olive oil, using a rag or paper towel, to keep the salmon from sticking. Cooking spray works well for this.

Grilling Tip: Don't use cooking spray on the grill while it is on high or it will flare up. Turn it down, spray the grill, then turn it up again.

4. After seasoning your salmon, brush it with olive oil. This keeps the fish from dehydrating during the grilling process and helps to seal in its flavorful juices. If you marinated your fish in an oil-based marinade, skip this step.

5. Grill each side of your salmon steaks 4 - 5 minutes directly over the flames or coals (direct heat). Total cooking time should be 8 - 10 minutes.

Grilling Tip:
Halfway through grilling each side, give your salmon steak a 90 degree turn in order to make criss-cross pattern grill marks. These aren't just for looks. The increase in seared surface area enhances the flavor of grilled meats.

6. Your fish is done when it reaches an internal temperature of 130 degrees, opaque juices begin to seep out, and it flakes easily with a fork.

Instructions for Grilled Salmon Fillets

1. Any grilled salmon recipe should begin with letting the fillets rest at room temperature for at least 20 minutes. A warm piece of meat will sear better than a cold one and create a nicer crust.

2. Clean and preheat your grill for medium heat (300 - 400 degrees F). If your using charcoal, the grill is ready when you can hold the palm of your hand two inches above the grate for only 4 -5 seconds before pulling away.

3. Wipe the grill grate with olive oil, using a rag or paper towel, to keep the salmon from sticking. Cooking spray works well for this.

Grilling Tip: Don't use cooking spray on the grill while it is on high or it will flare up. Turn it down, spray the grill, then turn it up again.

4. After seasoning your salmon, brush it with olive oil. This keeps the fish from dehydrating during the grilling process and helps to seal in its flavorful juices. If you marinated your fish in an oil-based marinade, skip this step.

5. When grilling salmon fillets, place them face down on the grill directly over the flames or coals (direct heat). The skin side should be up (flesh side facing the flames or hot coals). This will help to develop your crust right away and lock in moisture.

If you're grilling a fillet with no skin, be sure to watch it closely. Skinless salmon fillets tend to cook on the quick side and overcooking can dry them out. Also, be careful when flipping because some of your fish might fall through the grate. We recommend using a grill basket, especially if your grilled salmon recipe calls for a whole salmon fillet. Cutting a fillet into smaller portions will make it more manageable on the grill.

6. Cover your grill for 4 - 5 minutes. Then use a spatula to flip to the skin side.

7. Grill for another 4 - 5 minutes. The fatty skin of the salmon fillet will protect the meat from overdrying even though the skin itself may become charred in the process.

8. Your fish is done when it reaches an internal temperature of 130 degrees, opaque juices begin to seep out, and it flakes easily with a fork.

9. To remove it from the grill, slip a spatula between the skin and the meat and lift the salmon away from the skin leaving the skin stuck to the grill. If you want to serve it with the skin still on, a spatula is still the tool to remove it from the grill. When serving, the skin can easily be separated from the meat by simply using a fork.

Cedar Plank
Grilled Salmon Fillet

Everyone should experience cedar planked grilled salmon at least once. The cedar planks infuse the fish with a fantastic flavor and make for a beautiful presentation. They can be purchased at most grocery and hardware stores (make sure they are untreated wood).

1. In preparation for any cedar plank grilled salmon recipe, you must presoak 1/4 inch cedar planks (or other hardwood planks) at least 4 hours (up to 24).

Grilling Tip: The planks can be presoaked ahead of time and frozen for later use.

2. Preheat outdoor grill for medium heat (300 - 400 degrees F). If you're using charcoal, the grill is ready when you can hold the palm of your hand two inches above the grate for only 4 -5 seconds before pulling away.

3. Place the planks on the grate. They are ready for grilling when they start to smoke and crackle just a little.

4. Place your salmon fillets onto the planks. Cover, and grill for about 20 minutes. Then turn off the heat and continue to let your salmon grill on the plank for about 5 more minutes before serving. Your fish is done when you can flake it with a fork.

5. Serve on the plank.

If we've sparked your interest about plank grilling then check out this recipe.