Grilling frozen salmon may seem daunting, but with a few simple tips, you can achieve perfectly cooked salmon with a beautiful char and smoky flavor. The key considerations when grilling frozen salmon are thawing and cooking time. Follow this guide to learn how long to grill frozen salmon fillets or steaks so they turn out moist and tender every time.
Should You Thaw Salmon Before Grilling?
Thawing frozen salmon before grilling allows for more even cooking. Room temperature salmon will cook faster than frozen salmon. Thinner pieces like fillets will thaw more quickly than thicker cuts like salmon steaks or fillets over 1 inch thick.
There are three main ways to safely thaw salmon:
- Refrigerator thawing: The slowest method, but safest in terms of avoiding bacterial growth. Place frozen salmon in a bowl or sealed bag and set in the refrigerator. Allow 24 hours for every 1 inch thickness of salmon. A 1/2 inch thick fillet will need 12 hours.
- Cold water thawing: Faster than the refrigerator but requires more monitoring. Submerge your vacuum sealed or ziplocked salmon in a bowl of cold tap water, changing the water every 30 minutes. About 1 inch thickness per hour thaw time.
- Microwave thawing: The fastest method if you’re in a pinch, but can lead to uneven cooking. Microwave at 30 second intervals at 20-30% power, checking between intervals. Be very careful not to begin cooking the salmon.
How Long to Grill Frozen Salmon
If you don’t have time to thaw frozen salmon, you can absolutely grill it straight from the freezer. Follow these guidelines for how long to grill frozen salmon based on thickness and your desired doneness:
Frozen Salmon Fillets
- 1/2 inch thick – Grill for 6 minutes direct high heat, flip once at 3 minutes
- 3/4 inch thick – Grill for 10-12 minutes direct high heat, flip once halfway
- 1 inch thick – Grill for 14-16 minutes direct high heat, flip once halfway
Frozen Salmon Steaks
- 1 inch thick – Grill for 10 minutes direct high heat, flip once halfway
- 1 1/2 inches thick – Grill for 14-16 minutes direct high heat, flip once halfway
- 2 inches thick – Grill for 18-20 minutes direct high heat, flip once halfway
The times above are for medium doneness. For medium rare, shave 2 minutes off. For well done, add 2 minutes.
Always start with high direct heat on a well oiled grate. Let the initial sear develop before flipping. Resist the urge to move the salmon too early or it could stick. Use a metal spatula and flip gently.
If your salmon is very frozen with ice crystals, extend cook times 2-4 minutes. Check for doneness by slicing into the thickest part of the salmon and ensuring it has reached your desired doneness inside.
Tips for Grilling Frozen Salmon
Follow these tips for foolproof grilled frozen salmon:
- Always oil the grill grates right before adding the salmon, and make sure grates are hot.
- Start with direct high heat for searing, then move to indirect heat if salmon is very thick.
- Let salmon finish cooking for 5 minutes off direct heat after flipping.
- Use a meat thermometer for perfectly cooked salmon every time. Remove from grill at 110°F for medium rare, 125°F for medium.
- Brush with olive oil or glaze just before removing from grill.
- Let rest for 5 minutes before serving for juicier salmon.
- If grilling a whole salmon side, always preheat a cedar plank for 10 minutes before adding salmon skin side down.
How to Tell If Salmon Is Done Grilling
Checking for doneness visually and with a thermometer are the best ways to ensure your salmon is cooked correctly without over or undercooking. Here’s what to look for:
- Medium rare salmon – Opaque and deep pink center. Flakes slightly when poked. Inner temperature around 110°F.
- Medium salmon – Opaque and light pink center. Flakes easily when poked. Inner temperature around 125°F.
- Well done salmon – Opaque through center with traces of pink. Firm and flakes easily. Inner temperature 145°F+.
Undercooked salmon will have a translucent or raw appearance. Overcooked salmon will be opaque through the center and dry with no moisture.
Use these visual tests and a good digital meat thermometer to determine when your salmon is cooked to perfection.
Common Mistakes Grilling Frozen Salmon
It’s easy to go wrong grilling frozen salmon. Avoid these common grilling mistakes:
- Not oiling the grill grates – Salmon will stick without sufficient oil.
- Low heat – You need high direct heat to sear frozen salmon properly.
- Moving salmon too early – Let it sear before attempting to flip otherwise it may stick.
- Overcooking – Use a thermometer and remove before 160°F or salmon will dry out.
- Undercooking – Frozen salmon needs sufficient time over direct heat to cook through.
- Forgetting to rest – Letting salmon rest after grilling allows juices to redistribute.
Marinades, Rubs & Glazes for Grilled Salmon
Frozen salmon fillets and steaks benefit from extra flavor. Consider marinating for 30 minutes up to 2 hours before grilling. Or layer on rubs and glazes in the last 5 minutes of grilling. Here are some tasty flavors:
- Teriyaki Marinade – Soy sauce, brown sugar, grated ginger, garlic, honey, rice vinegar, sesame oil.
- Lemon Herb Marinade – Olive oil, lemon juice, zest, garlic, oregano, basil, parsley.
- Jerk Dry Rub – Brown sugar, chili powder, allspice, thyme, garlic, onion, cayenne pepper.
- Citrus Glaze – Orange marmalade, lime juice, chili powder, cilantro.
- Mango Salsa – Diced mango, red bell pepper, red onion, cilantro, lime juice.
Complementary Side Dishes
What goes well with grilled salmon? Bright, fresh sides balance the richness of the salmon. Consider these tasty pairings:
- Rice pilaf or wild rice
- Grilled asparagus
- Sauteed spinach
- Roasted new potatoes
- Mixed green salad
- Quinoa salad
- Couscous
- Sauteed mushrooms
Grilled Salmon FAQs
Can you grill frozen salmon in foil?
Yes, wrapping salmon in foil or parchment paper can help it cook evenly, especially if very thick. Preheat foil on grill first so it doesn’t cool the salmon. Cook a minute or two per side just to sear, then wrap in foil packet and continue grilling until done.
Should you flip salmon on the grill?
Salmon should always be flipped at least once during grilling. The initial sear helps develop flavor. Flip once halfway through cook time to ensure even cooking. Let sear again before removing from grill.
Is grilled salmon skin edible?
Yes, salmon skin becomes deliciously crispy when grilled. The fatty skin protects the delicate salmon flesh. Grill skin-side down first. Score skin before grilling to prevent curling. Oil skin well so it gets crispy.
What is best way to grill salmon?
The best way to grill salmon is at high direct heat, oiled skin-side down first. Let sear and develop crust before gently flipping with a spatula halfway through cook time. Move to indirect heat if thickness exceeds 1.5 inches. Rest before serving.
How do you know when salmon is done on a grill?
Check for flaky opaque salmon that reaches ideal inner temperature for your desired doneness. Use 115°F for rare, 125°F for medium, and 145°F+ for well done. Salmon should flake with a fork when fully cooked through.
Key Takeaways on Grilling Frozen Salmon
- Thaw salmon in fridge overnight for best results, or use cold water thaw or microwave method.
- Grill frozen salmon over direct high heat, allowing more time than fresh.
- Cook based on thickness, allowing about 6 minutes per half inch.
- Flip salmon halfway through, letting it sear again after flipping.
- Check for doneness by temperature and flakiness when opaque.
- Allow to rest before serving for juicier salmon.
Conclusion
Grilling frozen salmon requires a little more time and care than fresh salmon. But with high heat for searing and monitoring thickness and doneness, you can achieve tender, flaky salmon with delicious char. Thaw first if possible, but grill straight from freezer if needed. Use a thermometer and judge flakiness for perfect salmon every time.