When grilling salmon, using the right temperature is key to getting the perfect texture and doneness. Salmon can be tricky to grill because it has a tendency to stick to the grates and flake apart easily when overcooked. Finding the ideal grill temperature for salmon ensures it turns out moist and tender on the inside while developing a flavorful sear on the outside. So what is the best temperature for grilling salmon to perfection?
What Is The Recommended Temperature For Grilling Salmon?
The ideal grill temperature for salmon is between 400-500°F. This hot yet moderate heat helps salmon cook through gently without drying out or falling apart on the grates. Here are some more details on the best temperature range for grilling salmon:
400-450°F
Grilling salmon between 400-450°F allows the fish to cook through slowly while the moderate heat gently warms the proteins. This temperature range is ideal for achieving the perfect medium doneness in the center while getting a nice sear on the outer surface. Salmon grilled between 400-450°F turns out moist, flaky, and tender.
450-500°F
Cranking up the heat to 450-500°F provides a hotter sear that helps create those lovely grill marks and caramelized exterior. The higher heat also cooks the salmon a bit faster. Grill salmon fillets or steaks over direct heat at 450-500°F if you prefer your fish on the medium well side. This temperature gives a crispy skin and outer layer while keeping the interior silky and juicy.
So in summary, for medium rare salmon aim for 400-450°F and for medium to medium well salmon go for 450-500°F. Always watch the clock and use a meat thermometer for the most accurate doneness. Thinner salmon fillets will cook faster than thick salmon steaks at the same temperature. Now let’s look at why these temperatures yield the best grilled salmon.
Why Is 400-500°F The Best Temperature Range For Grilling Salmon?
Grilling salmon within the 400-500°F range hits the sweet spot between cooking the fish quickly enough to get a good char while still gently bringing the interior to perfect doneness. Here are some of the key benefits of grilling salmon at 400-500°F:
Allows The Fats To Render Slowly
Salmon is a fatty fish, which is one reason its flavor and texture are so prized. But these fats need time to render and liquify properly during cooking. Grilling around 400-450°F gives the salmon fats time to melt slowly so they baste the fish and keep it moist.
Prevents The Proteins From Seizing Up
Salmon contains delicate proteins that can easily go from tender and flaky to tough and chewy. Excessive heat causes the proteins to contract and seize up. Grill temperatures of 400-500°F gently bring the proteins up to serving temperature without squeezing out all the moisture.
Provides A Good Balance Of Searing And Gentle Cooking
Salmon needs a quick, hot sear to develop flavor, color, and texture. But gentle, consistent heat is also needed to bring the interior to perfection. Temperatures of 400-500°F create the right balance between searing the exterior and cooking the inside of the salmon fillet or steak.
Cooks Salmon Through Without Drying It Out
Overcooking is a common issue when grilling salmon. But temperatures in the 400-500°F zone gently cook the salmon until just done, keeping it tender and moist inside. Salmon dries out quickly when grilled over high heat.
Gives You Control Over Doneness
Grilling between 400-450°F allows you to achieve medium rare doneness in the center, while 500°F will cook the salmon to medium well. The 50 degree temperature range gives you control over the final internal doneness based on your preference.
Provides A Forgiving Window If You Walk Away
Things get hectic when grilling multiple items. The 400-500°F window gives you some flexibility if you need to briefly walk away from the salmon. At these moderate temperatures it won’t overcook too quickly if left unattended for a couple minutes.
So in summary, grilling salmon between 400-500°F balances searing and gentle cooking, prevents drying out, and allows you to achieve the ideal doneness. Now let’s look at some other grilling tips for salmon.
Other Tips For Grilling Salmon
Achieving the right temperature is crucial, but proper preparation and grilling technique are also key for cooking salmon on the barbecue perfectly. Here are some additional tips:
Dry The Salmon Well And Brush With Oil
Patting the salmon dry ensures the fish sears versus steams. Brush with a thin layer of high smoke point oil like avocado, grapeseed, or refined coconut oil. This helps prevent sticking.
Preheat The Grill Well
Give your grill ample time to preheat fully to the desired temperature. Use multiple thermometers across the grate to check for hot and cool spots. Consistent heat is critical.
Grill Salmon Skin Side Down First
The fatty salmon skin releases from the grill easier than the meat side. Grill skin side down over direct heat first to get a good sear.
Use A Grill Basket For Fragile Fillets
Salmon fillets are prone to flaking and sticking. A grill basket protects fragile fillets and makes flipping easy.
Flip Carefully And Gently
Salmon tears easily when flipped. Use two spatulas or gently lift the basket to flip fillets over. Don’t forcefully tug salmon that’s stuck.
Allow Salmon To Rest Before Serving
Let salmon rest off the grill for 5 minutes so juices redistribute evenly. This makes the salmon juicier when you cut into it.
Check For Doneness With A Thermometer
Use an instant read thermometer to check the thickest part of the salmon. Remove salmon from the grill when it’s 5 degrees below your desired doneness to account for carryover cooking.
Here is a temperature and doneness chart for grilled salmon:
| Salmon Internal Temperature | Doneness |
|---|---|
| 125°F | Rare |
| 130-135°F | Medium Rare |
| 140-145°F | Medium |
| 150-155°F | Medium Well |
| 160°F+ | Well Done |
Using these salmon grilling tips along with maintaining the ideal temperature range results in tender, flaky, juicy salmon hot off the grill every time.
Common Mistakes To Avoid When Grilling Salmon
It’s easy to mess up grilled salmon if you aren’t careful. Watch out for these common grilling mistakes:
Grilling Over Too High Heat
Excessive heat over 600°F will badly overcook the outer portion of the salmon before the center is done. Use moderate heat in the ideal 400-500°F zone.
Grilling With Too Low Heat
If the grill temperature is under 400°F, the salmon will steam rather than sear. Low heat means no caramelization and a pale, bland appearance.
Not Removing Pin Bones
Pin bones are small annoying bones that run through salmon fillets. Always remove them with pliers before grilling to improve eating experience.
Grilling Without Enough Oil
Salmon skin and meat will stick without enough oil. Don’t be shy with high smoke point oil to prevent salmon from adhering to the grates.
Letting Salmon Dry Out
Salmon dries out fast if left cooking too long over direct heat. Use a two zone fire and move salmon to indirect heat if searing is taking too long over direct heat.
Cutting Salmon Right Away
Let salmon rest 5 minutes before digging in so juices redistribute evenly throughout the fish. Cutting too soon results in dry salmon.
Forgetting To Check Doneness
It’s easy to over or undercook salmon if you don’t use a meat thermometer. Check the thickest part of the fish to know when to remove it.
Avoiding these simple mistakes helps ensure tender, flaky grilled salmon every time.
Frequently Asked Questions
Here are answers to some common questions people have about the ideal grilling temperature for salmon:
Should you grill salmon on high or low heat?
Salmon should be grilled over moderate heat between 400-500°F. High heat over 600°F overcooks the outside while low heat under 400°F doesn’t allow browning.
What is the minimum temperature to grill salmon?
400°F is the minimum temperature recommended for grilling salmon. Anything cooler than that will steam rather than sear the fish.
Is grilling salmon at 350 degrees okay?
No, 350°F is too low to properly grill salmon. That temperature will cause it to steam and won’t create any color or crust on the exterior.
Can you grill salmon on a pan?
Yes, you can grill salmon in a grill pan over the stove or on a cedar plank placed over direct heat on the grill. Use 400-500°F heat for best results with these methods too.
Should I flip salmon often while grilling?
No, salmon is delicate and should only be flipped once carefully. Grill skin side down first until almost cooked through then flip gently once to briefly cook the second side.
Conclusion
Grilling salmon to tender, flaky perfection requires maintaining the ideal temperature range of 400-500°F. This allows the fatty fish to cook through gently without drying out while still getting a nice sear on the outside. Let salmon rest before serving, avoid common mistakes, and use a thermometer to guarantee perfect doneness. Grilling in the optimal heat range results in restaurant-quality salmon with silky texture and awesome grill marks every time. For consistently amazing grilled salmon, keep your temperature dialed in between 400-500°F.