How to Grill Salmon (2 Ways)

Grilled salmon can be prepared two ways: direct grilling for a crisp, flavorful exterior or foil grilling for tender, juicy fillets infused with citrus and herbs. This healthy, protein-rich recipe is ideal for weeknight dinners, summer barbecues, and Mediterranean-style meals, pairing perfectly with vegetables, rice, or salads.

Ingredients

• 1 to 1 ½ lb salmon fillet, center cut, skin-on
• Kosher salt, to taste
• Marinade of your choice (see notes for options)

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Instructions

Method 1: Direct Grilling

1. Prepare the salmon – Cut the large fillet into 4 pieces (about 6 oz each). Season with kosher salt and apply your preferred marinade. Let marinate for 20 minutes in the refrigerator.
2. Preheat the grill – Heat an outdoor gas grill on high. The grill is ready when you can hold your hand 1 inch above the grates for only 1–2 seconds. Oil the grates to prevent sticking.
3. Grill flesh-side down – Place the salmon fillets on the hot grill, flesh side down (skin facing you). Close the lid and cook 1–3 minutes, depending on thickness.
4. Flip carefully – Check for grill marks and a thin layer of opaque flesh near the grill. Slide a spatula under the fish, hold the top with tongs, and turn it over so the skin is now down.
5. Finish cooking – Reduce heat to medium, close the lid, and cook for 3–5 minutes more.
6. Rest before serving – Remove from grill and let rest 5 minutes. Salmon will continue cooking; internal temperature should reach 145°F.

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Method 2: Grilling Salmon in Foil

1. Preheat the grill – Heat to medium-high (375–400°F).
2. Prepare the foil – Place a large piece of heavy-duty foil over a baking sheet for easy transfer. Lightly brush with olive oil. Lay slices of lemon or orange on the foil and place the seasoned salmon on top.
3. Add marinade – Spread your chosen marinade evenly over the fillet.
4. Seal and vent – Fold foil sides up and close tightly over the fish, leaving a small tent above. Poke a few small holes on top for steam to escape.
5. Grill the salmon – Place the foil pouch on the hot grill and close the lid. Cook 14–19 minutes, depending on fillet thickness. Thin fillets may be done in 12–14 minutes.
6. Rest before serving – Remove from heat, let rest 5 minutes. Internal temperature should reach 145°F.

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Why You’ll Love This Recipe

• Two versatile methods: direct grilling for crisp skin and foil grilling for tender, juicy fish.
• Quick preparation perfect for weeknight dinners or outdoor cookouts.
• Healthy, high-protein, and packed with omega-3 fatty acids.
• Pairs well with a variety of side dishes including vegetables, rice, or salads.

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Tips

• Oil the grill grates or foil to prevent sticking.
• Use a metal spatula and tongs to carefully flip the fish without breaking it.
• Rest the salmon after grilling to ensure even cooking.
• Adjust cooking time based on fillet thickness to avoid overcooking.

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Variations and Substitutions

• Fish: Substitute salmon with trout or steelhead fillets.
• Marinade: Try lemon-garlic, honey-soy, or herb-based marinades.
• Citrus: Add lime or orange slices for a different flavor profile.
• Herbs: Include fresh dill, parsley, or thyme for added aroma.

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FAQs

How do I know when salmon is done?
Salmon is cooked when it flakes easily with a fork and reaches 145°F internally.

Can I use frozen salmon?
Yes, thaw fully and pat dry before grilling.

Which method is better: direct or foil grilling?
Direct grilling gives a crisp exterior and grill marks, while foil grilling keeps salmon moist and infused with citrus and marinade.

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Serving Suggestions

• Serve with grilled vegetables, rice, or quinoa for a complete meal.
• Garnish with lemon wedges and fresh herbs for extra flavor.
• Ideal for barbecues, family dinners, or healthy weeknight meals.
• Pairs well with a light salad or Mediterranean side dishes.