Should you ever have to bet on someone else’s favorite fish, salmon is a very safe choice. Americans love salmon. Even people who generally don’t like fish will often say “except salmon, I like salmon. ” And the numbers back that up. In 2017, salmon was the third most landed fish in commercial fisheries in the U. S. , at about 500,000 tons. And it was the highest valued catch, with the total haul being valued at $687,770,000. Yep, we love salmon!.
Now that summer is here, the most popular way to cook salmon is definitely to grill it. But if you’ve ever been let down by grilled salmon that was too dry, you’re not the only one! On high heat, salmon goes from not done enough to chalky and sour in an instant.
Today we’re bringing you a great technique for grilling salmon from Susie Bulloch of HeyGrillHey. It’s flavorful, succulent, flaky and, if you follow our temperature tips, perfectly cooked.
During the summer, salmon is one of the most-grilled fish. If you season and cook salmon the right way, it will be flaky, juicy, and full of flavor. It can quickly go from not cooked enough to being dry, though, if you don’t keep an eye on the temperature. Then what temperature should you set the grill for to get the best salmon?
Why Temperature Matters With Salmon
Getting the right internal temperature is key for salmon because it has a more narrow window of doneness compared to beef or chicken. According to the USDA, salmon should reach an internal temperature of at least 145°F to be considered safe to eat. However, at temperatures above 145°F, the salmon will become dry, flaky and chalky very quickly.
So ideally, you want to take the salmon off the grill when it reaches 140-145°F for the best texture and moisture. If you aren’t using a meat thermometer to check the temperature, it can be easy to over or undercook it
Checking Salmon’s Temperature
Using an instant read thermometer is the most reliable way to check the temperature of salmon on the grill. To get an accurate reading insert the thermometer into the thickest part of the fillet making sure the probe reaches the center. Salmon cooks quickly, so I recommend checking the temperature every few minutes once it nears the 140°F mark.
If you don’t have a thermometer on hand, you can use the “flake test” to see if the food is done. ” Use a fork to gently separate a small section of the salmon. If it flakes apart easily, it should be cooked through. If there is still some resistance, cook it for a few more minutes. It takes some practice to use this method correctly, so I like to use a good digital thermometer instead.
Salmon Grilling Temperatures
Here are some guidelines for grilling salmon based on the internal temperature:
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120-125°F – The center will still be translucent and cool. Good for sashimi or those who like their salmon rare.
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130-135°F – The middle will be soft and reddish-pink. Perfect for medium rare salmon.
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140-145°F – Salmon will be opaque throughout with flakes beginning to separate. Safe temperature for cooking wild salmon.
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Above 145°F – Salmon will be dry and chalky in texture. Overcooked.
Again, I recommend taking the salmon off the grill a few degrees before it reaches your target temperature since it will continue cooking from residual heat. Resting the salmon for 5 minutes before serving will allow the temperature to evenly distribute.
Setting Up Your Grill for Salmon
To prevent the salmon from sticking to the grill grates, make sure to clean and lightly oil the grates first. I also suggest using medium heat between 300-350°F to prevent the salmon from burning on the outside before the inside is cooked through.
For the most even cooking, use the indirect heat method by only turning on the burners on one side of your gas grill or piling coals on one side of a charcoal grill. Place the salmon on the cooler side and close the lid. The ambient heat will gently cook the fish without drying it out.
If you want some color on your salmon from the grill, do the initial cooking over indirect heat. Then move the salmon over direct heat for just 1-2 minutes per side at the end to get those nice grill marks.
Extra Tips for Grilled Salmon Perfection
Here are a few more tips to ensure perfect grilled salmon every time:
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Brine the salmon fillets for 30 minutes before grilling to keep them extra moist and seasoned. A basic brine is just salt, sugar and water.
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Coat the salmon fillets with a thin layer of oil before seasoning to help prevent sticking. I like using avocado oil for its high smoke point.
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Always coat the grill grates with oil, even if they are supposedly “non-stick.” This provides extra insurance against sticking.
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For the most flavor, grill over real wood charcoal. Add soaked wood chips to gas grills to get a similar smoky taste.
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Cedar planks can help prevent sticking while imparting a delicious wood-smoked flavor.
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Take salmon off the grill when it’s 2-3 degrees below your target temp since it will continue cooking from residual heat.
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Let salmon rest for 5 minutes before serving to allow juices to reabsorb for a juicier texture.
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Check for doneness in the thickest part of the salmon and be careful not to overcook the thinner parts.
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Use a leave-in meat probe thermometer so you can monitor the temp without continuously opening the grill.
Checking Thickness and Quality
The thickness of the salmon fillets will determine the grilling time. Thicker cuts like a whole salmon side may need 12-15 minutes per side while thinner fillets may only need 6-8 minutes total. Calibrate your timing based on the temperature rather than minutes.
Look for fillets that are bright in color and avoid any with discoloration or dryness around the edges. Higher quality wild salmon often has darker flesh than farmed Atlantic salmon. Both are delicious grilled but wild varieties like sockeye and king salmon do have a higher natural fat content that keeps them moist.
Mastering the Perfect Medium Rare
For many salmon lovers, medium rare is the ideal doneness when grilling. To hit that sweet spot of a warm red center without being undercooked, follow these tips:
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Shoot for an internal temp of 125-135°F
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Resist the urge to flip the fillets too often. Give it at least 3-4 minutes before the first flip.
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Use a meat thermometer and cook thicker parts just until 125°F. The tail end will cook faster.
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Let the salmon rest for 5+ minutes before serving so the heat equalizes.
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Take it off the grill a couple degrees before 125°F since the temp will rise during resting.
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Clean grill grates well and oil to prevent sticking at the delicate medium rare stage.
So for salmon that is mouthwateringly moist with the perfect hint of smoky char flavor, keep these grilling guidelines in mind. Taking the temperature frequently and removing it just shy of your target temp are the keys to grilling salmon like a seasoned pro. Give it a try and enjoy your best salmon of the summer!
A note on salmon doneness temps
The USDA recommends cooking salmon to a this-fish-is-dry temperature of 145°F (63°C) for food safety. However, most chefs recommend cooking salmon to a much lower temp, 125°F (52°C). If your salmon has been frozen before (which a lot of it has), that low temperature is great and will make a fish that is creamy and smooth. But fresh salmon that has never been frozen often has roundworms that you want to get rid of before you eat it. This is where the higher USDA temperature comes in handy. So, if you just caught fish, you should overcook it, but if you bought fish at the store, you can cook it to a lower, better temperature. The fish we used in this recipe was fresh, never-frozen, so we cooked it to a higher temperature.
Problems with grilling salmon—or any other fish!
There is no doubt that grilled salmon is a delicious dish, but grilling fish is fraught with problems. Part of the problem is that you might want to throw your salmon fillet on the grill as soon as it gets really hot. But because of how easily fish dries out, that method often ends up as sad, overcooked fish.
But drying isn’t the only problem. Salmon can also easily be ruined by the skin or flesh sticking to the grill. This makes your fish look bad, and since you can’t take it off the grill to flip it over or serve it, it’s more likely to be overcooked because you can’t get the flesh out without breaking it up.
THIS is How I Get Perfectly Grilled Salmon Every Single Time
FAQ
Is salmon done at 145 or 165?
How do you know salmon is done on the grill?
What is the best temperature for salmon?
What temperature should grilled salmon be cooked at?
A common recommendation for fish is that it’s done when it flakes easily with a fork, but it’s also easy to overcook it this way. The ideal internal temperature for moist and flaky grilled salmon is no more than 135-140 degrees F.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Can you cook salmon on a hot grill?
A hot grill will also make for quick cooking so your salmon doesn’t dry out, and will prevent the fish from sticking to the grates. To further ensure non-stick grilling, give your grates a good scraping with a grill brush to remove any debris from the last cookout, and finish it off with a light swipe of vegetable oil.
What temperature should a salmon filet be cooked at?
Use the guidelines below, depending on how you like your salmon cooked. Fully Cooked Through: According to the United States Department of Agriculture, the thickest part of a salmon filet or side should reach an internal temperature of 145°F. If you follow these guidelines, your fish will be fully cooked though, with no raw or silky interior.