Salmon is one of our favorite proteins to grill all summer long because it’s:
Fast & easy. You’ll have flavorful grilled salmon in under 30 minutes with just a few super simple steps. Dinner win!
Delicious. There are so many different ways to season and flavor salmon that you’re guaranteed to never get bored. Have fun experimenting!
Packed with nutrition. We love having salmon for lunches and dinners and get excited that Sidney loves it, too, because it’s packed with lean protein, healthy fats and omega-3s. Amazing for growing kiddos and adults!
Types of salmon to choose from
Wild or farmed? You can choose wild or farmed, it’s up to you. Farm-raised salmon tends to be milder in flavor and more fatty/buttery in texture, while on the other hand wild salmon can be a little more spendy, but is leaner, pinker, and higher in minerals such as zinc and iron. Both are delicious!
Skin on or off? Choose a salmon with the skin still on it. This will help keep the salmon extra flavorful, plus it’s easier to grill.
Different varieties of salmon. The most common types of salmon you’ll find at the grocery store are King/Chinook, which is large with a high fat content, Sockeye, which is more red/orange in color, Coho/Silver salmon, which has bright red flesh, and Atlantic Salmon, which is always farmed.
Salmon Marinades & Seasonings
The key to flavorful grilled salmon is of course adding a delicious marinade or seasoning. Our fav marinades and seasonings have three necessary components:
Fat from oil or even full fat yogurt or buttermilk
Acid from vinegar or citrus fruit
Seasonings like your fav spices and herbs
How hot should your grill be to cook salmon?
We recommend grilling salmon at a medium-high heat, or 375 to 400 degrees F so that it gives the salmon a nice char while sealing in all of the moisture. This will prevent the salmon from overcooking.
How to grill perfect salmon: two simple methods
Method 1: directly on your grill
The traditional way to grill salmon is just like you would with any of your favorite proteins. You’ll add the filets directly to your grill, cook them, then flip and cook them again:
Step 1: marinate your salmon. Pour or generously brush your favorite marinade over the salmon. You can also marinate it in the fridge in a bowl or shallow dish for a few hours before cooking.
Step 2: prep your grill. Preheat a gas grill over medium-high heat, around 375 to 400 degrees F. Use a grill brush to scrape off anything left over from previous cooking. Brush the grill with oil to prevent sticking.
Step 3: place your salmon. You’ll start by grilling your salmon skin-side up for about 6-8 minutes. This helps to seal in all of the flavors and makes it easier to flip. No peeking under the lid while it’s cooking!
Step 4: flip & finish. Flip the salmon with a fish spatula and cook for another 6-8 minutes until the salmon is just cooked through and flakes easily. Feel free to brush with more of the marinade here, too. It’s best to slightly undercook rather than overcook your salmon filets. Salmon is done typically when it reaches an internal temperature of 140 degrees F.
Step 5: let it rest. Once you’ve removed your salmon from the grill be sure to let it rest for a couple of minutes to seal in the flavor and juices. The salmon will also cook more as you let it rest, so it’s okay if you removed it a little bit early.
Method 2: grill salmon in foil packs
Looking for a no-fuss, minimal cleanup way to grill salmon? Throw that baby in a foil pack! That’s right, grilled salmon in foil is foolproof and makes perfect, juicy salmon. This is a great method to use if your salmon does not have skin on it, too.
Marinate your salmon. If you’re using a salmon marinade, let your salmon filets sit in the marinade for at least an hour before grilling it.
Prep your grill. Preheat a gas grill over medium-high heat, around 375 to 400 degrees F. Use a grill brush to scrape off anything left over from previous cooking.
Create your salmon foil pack. Spray a large piece of tinfoil with cooking spray or drizzle with olive oil. Once your salmon is done marinating, add it onto your piece of foil. Seal the edges by folding the piece of foil together or adding another piece of foil on top and sealing the edges. Use a fork or knife to poke a hole at the top of the foil to allow some steam to escape.
Grill the foil pack. Place your whole foil pack directly on your preheated grill, close the lid and grill your salmon foil pack for 14-20 minutes. Usually salmon takes 15 minutes for every inch of thickness.
Remove foil pack & let it rest. Remove the whole foil pack from your grill and let your salmon rest for a few minutes before cutting into it. If you check your salmon and it needs a couple more minutes to cook, you can cover it back up with foil and let it finish cooking off of the grill.
How do you know when grilled salmon is cooked?
There are a few ways to tell if your salmon is fully cooked or not, and once you get the hang of cooking and grilling salmon you’ll become more and more comfortable with judging it based on the look.
By temperature. This is the most technical method for testing if your salmon is fully cooked. Fish should technically be cooked to an internal temp of 145 degrees F using a meat thermometer. However, your salmon will continue to cook a bit more as you let it “rest” after grilling.
By time. As a general rule, I’ve found that you should bake salmon for 15 minutes for every inch of thickness.
By texture. Salmon is fully cooked when it can easily be flaked with a fork and is an opaque, soft pink color instead of bright pink.