The Art of the Perfect Grilled Salmon
If there is one dish that defines the ultimate outdoor dining experience, it’s Grilled Salmon. When done right, it offers a beautiful contrast: a crispy, charred exterior that gives way to a buttery, melt-in-your-mouth center.
Whether you are a seasoned pitmaster or a weekend griller, mastering salmon on the grates is a skill every home cook should have in their back pocket.
Why Grill Salmon?
Unlike delicate white fish that can fall apart easily, salmon is fatty and robust, making it the ideal candidate for high-heat grilling. The fire enhances its natural oils, creating a rich flavor profile that poaching or baking simply can’t replicate.
The Secret: Skin-On is Best
Always try to buy your salmon with the skin still on. The skin acts as a natural “heat shield,” protecting the delicate flesh from the intense heat of the grill and preventing the fish from sticking. Plus, if you grill it correctly, the skin becomes a delicious, salty crisp.
“You don’t need a silver fork to eat good food.” — Paul Prudhomme
3 Keys to Grilling Success
1. The Prep
Don’t let the fish go from the fridge straight to the fire.
Dry it off: Use a paper towel to pat the surface bone-dry. Moisture is the enemy of a good sear.
Oil the fish, not the grill: Brush the salmon lightly with a high-smoke-point oil (like avocado or grapeseed oil) to prevent sticking.
Keep it simple: A generous dusting of kosher salt and cracked black pepper is often all you need.
2. The Heat
You want a medium-high heat—roughly 400°F to 450°F.
Place the salmon flesh-side down first to get those beautiful grill marks.
Leave it alone! Don’t try to flip it too early. The fish will naturally “release” from the grates once a crust has formed.
3. The Timing
Salmon overcooks in a heartbeat. Aim for an internal temperature of 125°F to 135°F for a perfect medium-rare to medium finish.
Rule of thumb: Grill for about 3-4 minutes per side per inch of thickness.
The Pro Tip: The “Cedar Plank” Method
If you’re worried about the fish sticking or breaking, use a cedar plank. Soak the wood in water for an hour, place the salmon on top, and set the whole plank on the grill. The wood infuses the fish with a deep, forest-like smokiness while keeping it incredibly moist.
Grilled salmon is the epitome of that philosophy—simple, rustic, and undeniably delicious. So, fire up the coals, grab a lemon wedge, and enjoy the taste of summer.
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