How long do you cook salmon on the grill and at what temperature?
Preheat an outdoor grill to high heat, about 500 degrees F.
Place the salmon skin side up over direct heat on the grill.
Close the lid and let cook 3 to 4 minutes until grill marks form.
Do you have to flip salmon on the grill?
There is no need to flip. Unless you have a well seasoned cast iron grill or one of the really cheap portable grills with thin grates, the flesh of the salmon will most likely stick. To avoid the “sticking panic” cook salmon skin side down and don’t flip. Grill approximately 8 minutes per inch of thickness.
How do you grill salmon on a gas grill without skin?
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.
What temperature do you grill salmon at?
- Prepare the grill for direct cooking over high heat, 450°F-550°F.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness.
How do you tell when salmon is done cooking?
Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.
How do you know when salmon is done grilling?
To tell when salmon is cooked, start by inserting the tip of a knife into the thickest part of the salmon so you can see inside of it. If the inside still looks completely translucent, let it cook longer. Wait until the inside looks slightly translucent and pink, which means it’s finished.
How do you not overcook salmon?
If you’re a crispy skin lover, don’t worry — slow-roasting isn’t the only way to avoid dry salmon. In fact, the skin provides a barrier between the heat source and the flesh, protecting the fish from overcooking. Just remember: Carryover cooking applies to fish, too.
Do you flip fish when grilling?
Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes. Only flip your piece of fish once while grilling. Do not repeatedly turn and flip it.
Should you wash salmon before cooking?
Yes, or at least usually. I recommend quickly rinsing salmon fillets in cold running fresh water just before cooking. Then pat the fish dry with a paper towel. Very fresh salmon fillets do not benefit from a rinse, but salmon with a little, or a lot of age will benefit.