Salmon is a delicious and healthy fish that is a great choice for grilling. When grilling salmon, it is important to cook it just right – not undercooked or overcooked. The number of minutes needed to grill salmon depends on the thickness of the fillet, whether it is skin-on or skinless, the heat of the grill, and personal preference. Continue reading for tips on how long to grill salmon fillets and steaks for moist, flaky, perfectly cooked salmon every time.
How Many Minutes Per Inch of Thickness?
As a general guideline, it takes about 8-10 minutes per inch of thickness to grill salmon properly. This rule applies whether you are cooking a whole salmon fillet or individual portions. Here are cooking times based on salmon thickness:
| Thickness | Cook Time |
|---|---|
| 1/2 inch | 4-5 minutes per side |
| 3/4 inch | 6-7 minutes per side |
| 1 inch | 8-10 minutes per side |
| 1 1/2 inches | 12-15 minutes per side |
Keep in mind that these times are approximate. The exact cook time can vary based on the particular salmon fillet and your preferred level of doneness. Use an instant read thermometer to check for doneness, aiming for 145°F for medium rare salmon. The thickness method is a good starting point, but always rely on the thermometer for perfectly cooked salmon.
Factors that Affect Cook Time
There are a few other factors that impact how long to grill salmon besides just the thickness of the fillet:
Skin On vs Skinless
Salmon cooked with the skin on will take a few minutes longer than skinless. The skin helps insulate the flesh, slowing down the cooking process. Go 2-3 minutes longer per side if grilling skin-on fillets.
Temperature of the Grill
A hot grill around 400-450°F will cook the salmon faster than a lower temperature around 300°F. Adjust cook times up or down a few minutes if using a cooler or hotter grill.
Bone vs Boneless
Boneless salmon fillets will cook faster than salmon steaks with the bone still attached. Go slightly less time for boneless, especially for thicker cuts that take longer to cook through.
Fillet vs Steak
In general, a salmon fillet of equivalent thickness will cook a little faster than a steak. Fillets tend to have a more even thickness while steaks are thicker down the middle where the backbone was. Just keep this in mind if substituting a fillet for steak or vice versa.
Brined vs Unbrined
Soaking salmon in a saltwater brine before grilling helps season the fish and keeps it moist. Brined salmon may cook slightly faster than unbrined since it starts off moist. Check for doneness a few minutes early if brining.
How Close to the Heat?
Placing the salmon directly over the hottest part of the grill will cause the outside to cook faster. If the fillets are getting too dark before the inside is done, move them to a cooler part of the grill or turn down the heat. Flipping more often also helps when grill is very hot.
Tips for Perfectly Grilled Salmon
Follow these tips for irresistibly juicy, tender grilled salmon every time:
- Pat salmon dry before grilling to help it brown and not stick.
- Brush lightly with oil or drizzle with a marinade to keep moist and prevent sticking.
- Get the grill very hot before adding fish – this helps with browning.
- Use a fish basket or cedar plank if fillets are falling through grates.
- Flip once halfway through – don’t keep flipping or it will dry out.
- Brush with sauce/glaze in the last 2-3 minutes if desired.
- Don’t press down on the salmon while it grills.
- Let it rest off heat for 5 minutes before serving.
How to Tell When Salmon is Done
Using an instant read thermometer is the most reliable way to check for doneness. Look for the thickest part of the fillet to reach 145°F. Here are some other ways to tell when salmon is cooked perfectly:
- Fish should flake easily with a fork but still be moist inside.
- Flesh will turn from translucent to opaque and pink.
- Fatty areas will start to separate.
- Salmon will feel firmer but still juicy when pressed gently.
Pull salmon off the grill when it is slightly underdone since it will continue cooking once removed from the heat. Let it rest for about 5 minutes before serving.
Doneness Temperatures
Here are the different doneness temperatures for grilled salmon:
| Doneness | Temperature |
|---|---|
| Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
| Medium Well | 155°F |
| Well Done | 165°F |
Anywhere from medium rare (135°F) to medium (145°F) is ideal for salmon. Cooked any higher than that and the fish will start to dry out.
Common Mistakes
It’s easy to over or undercook salmon on the grill. Watch out for these common grilling mistakes:
- Putting salmon on before grill is hot enough – leads to sticking.
- Poor flipping technique – don’t flip too much or salmon falls apart.
- Grilling with thickest part of fillet directly over hottest area – causes uneven cooking.
- Saucing too early – can cause burning or uneven cooking.
- Pressing down on fish while grilling – leads to dry salmon.
- Overcooking – check for doneness early and remove before overcooked.
- Not letting rest before serving – salmon will dry out.
Marinade and Sauce Ideas
Salmon takes well to bold flavors. Try one of these delicious marinades or sauces:
Marinades:
- Soy sauce, brown sugar, garlic, and ginger
- Olive oil, lemon juice, garlic, and herbs like dill or basil
- Yogurt, lemon, garlic, and cumin
- Teriyaki sauce and brown sugar
- Honey mustard
Sauces:
- Sweet and spicy barbecue sauce or Asian-style hoisin sauce
- Pesto
- Chimichurri
- Tzatziki
- Spicy mayo made with sriracha
For best flavor, marinate salmon for 30 minutes to 2 hours before grilling. Brush glazes and thicker sauces on during the last few minutes of grilling to avoid burning.
Grilled Salmon Recipes
Here are some fantastic grilled salmon recipes to try:
1. Lemon Garlic Grilled Salmon
This easy salmon recipe is flavored with garlic, lemon, and herbs. Grill 4-6 minute per side depending on thickness.
2. BBQ Salmon
Baste the salmon with your favorite bbq sauce during the last 2 minutes of grilling for delicious results.
3. Soy Ginger Salmon
Marinate salmon fillets in soy sauce, sesame oil, ginger, and brown sugar before hitting the grill.
4. Mediterranean Salmon Packets
Load up salmon fillets with veggies, olives, and feta, wrap in foil, and grill for easy no-mess salmon.
5. Chili Lime Salmon
The sweet and spicy flavor of the glaze pairs perfectly with salmon. Grill and glaze for a quick weeknight meal.
Grilling Salmon on a Cedar Plank
Using a cedar plank is a great way to grill salmon with beautiful presentation and infuse delicious smoky flavor. Here are some tips for plank grilling success:
- Soak plank in water for at least 1 hour to prevent burning.
- Place skin-side down. The plank prevents the skin from sticking.
- Nail down any curled edges to keep smoke from escaping.
- Use 2 planks for larger fillets for even cooking.
- Go approximately 10 minutes per inch of thickness.
- Keep grill between 300-350°F.
- Spray planks with cooking spray if salmon is sticking.
The plank smolders and permeates the salmon with a lovely smoky essence. Delicious!
Grilled Salmon Recap
Here’s a quick recap on how long to grill salmon for perfect results:
- 8-10 minutes per inch of thickness (4-5 minutes per 1/2 inch fillet).
- Use slightly longer cook time for skin on, bone in, and thicker steaks.
- Get the grill very hot before adding fish.
- Flip halfway through cook time.
- Check for doneness early – salmon overcooks quickly.
- Cook until it reaches your desired internal temperature.
- Let rest 5 minutes before serving.
Mastering the art of grilled salmon is easy with the thickness rule of thumb and a few simple tips. In no time you’ll be enjoying tender, flaky salmon hot off the grill any night of the week.
Conclusion
Grilling salmon to juicy, flaky perfection is all about getting the cook time right. Follow the guideline of 8-10 minutes per inch of thickness for a fool-proof way to nail salmon doneness. Keep in mind the longer cook times needed for skin on fillets, salmon steaks, and thicker cuts. Use a thermometer to test for your desired level of doneness and pull salmon off the grill just underdone since it continues cooking once removed from the heat. Avoid overcooking with liberal use of instant read thermometer. With the proper grilling times for thickness, temperature, and doneness, you’ll turn out tender, moist salmon worth bragging about.