What is the best type of salmon to grill?
- The best sockeye comes from the Copper River, Frasier River and Yakutat (or really any location in Alaska). Coho (Silver salmon) comes to market a little later in the summer. Its milder flavor makes it a good choice if you’re introducing salmon to kids. This variety is also particularly great for grilling.
How long do you cook salmon on the grill and at what temperature?
Preheat an outdoor grill to high heat, about 500 degrees F.
Place the salmon skin side up over direct heat on the grill.
Close the lid and let cook 3 to 4 minutes until grill marks form.
Do you have to flip salmon on the grill?
There is no need to flip. Unless you have a well seasoned cast iron grill or one of the really cheap portable grills with thin grates, the flesh of the salmon will most likely stick. To avoid the “sticking panic” cook salmon skin side down and don’t flip. Grill approximately 8 minutes per inch of thickness.
What temperature do you grill salmon at?
- Prepare the grill for direct cooking over high heat, 450°F-550°F.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness.
How do you grill salmon on a gas grill without skin?
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.