Learn how to grill a whole salmon to perfection every time. It’s summer, and there’s nothing better than grilling up some tasty food with family and friends. This salmon recipe works on gas grills, charcoal grills, and pellet grills like the Traeger.
This recipe will show you how to brine the salmon, but you don’t have to. The recipe will still turn out great without the brine. Read on to find out how to cook salmon on the grill so that it is juicy, tender, and flaky. Make sure you don’t ruin your salmon by cooking it too long and making it dry. Follow this guide to get it right every time!
Many people think cooking a whole salmon is hard, but it’s really very simple and the cheapest way to buy and cook salmon. Even if you don’t need to feed a lot of people, you should still make this recipe because the leftovers are great for more than one dinner. Use the leftovers for salmon patties, salads, sandwiches, and wraps, or salmon pasta. This is one of those recipes that makes you want to make more because there are so many great ways to use the leftovers.
Grilling whole salmon may seem intimidating but it’s actually quite easy and results in incredibly moist flavorful fish. Salmon is one of the most popular types of seafood and grilling it whole allows you to feed a crowd or have delicious leftovers. Once you learn a few tips and techniques, you’ll be grilling whole salmon like a pro in no time!
Why Grill a Whole Salmon?
There are several advantages to grilling a whole salmon rather than just fillets
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It’s more affordable to buy a whole salmon rather than individual fillets. You get more for your money.
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Aromatic foods like garlic, herbs, and lemon can be put inside the cavity to add a lot of flavor.
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The bones help keep the salmon moist and prevent overcooking. Once cooked, the bones lift off easily
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Grill marks from the barbecue add great charred flavor.
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You can feed a large group or have ample leftovers for salmon salads, sandwiches, pasta dishes and more.
Grilling a whole salmon may look difficult, but we promise it’s easy once you know the proper techniques. Keep reading and we’ll teach you step-by-step how to be a whole salmon grilling pro!
Picking the Right Salmon
When selecting a whole salmon, here are a few tips:
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**Size:**Aim for a 3-5 pound salmon to feed 4-6 people. Adjust up or down depending on your crowd.
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Color: Opt for bright orange or pink flesh, not pale. This indicates freshness.
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Smell: There should be no “fishy” odor. It should smell fresh from the sea.
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Texture: The flesh should bounce back when touched and not be mushy.
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Freshness: Make sure the eyes are clear, not cloudy. The gills should be bright red.
Wild caught salmon like King (Chinook) and Sockeye are excellent choices for grilling. Coho and Atlantic salmon also work well.
Preparing the Salmon
Before grilling, it’s important to prep your salmon properly:
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Rinse: Give the salmon a quick rinse under cold water and pat dry completely with paper towels.
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Brine (optional): Soaking in a saltwater brine for 30 mins – 1 hour seasons the salmon and keeps it moist.
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Coat: Rub down the salmon generously with olive oil or vegetable oil. This prevents sticking.
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Season: Sprinkle sea salt, cracked pepper, garlic powder, paprika and other seasoning on the flesh.
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Stuff: Place lemon slices, herbs, garlic and other aromatics inside the cavity.
Your salmon is now ready to hit the hot grill!
How to Grill a Whole Salmon
Grilling salmon is quick and easy. Follow these simple steps:
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Preheat: Get your charcoal or gas grill heating to 400-450°F. Use indirect heat by having the coals off to one side.
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Oil the grates: Use a brush or paper towel with oil to lightly coat the grill grates. This also prevents sticking.
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Cook time: Grill the salmon over indirect heat with the lid closed for 20-30 minutes.
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Internal temp: Cook until the thickest part of the salmon reaches 125-130°F. Use an instant read thermometer.
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Rest: Let the salmon rest off the grill for 5 minutes before serving.
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Check doneness: The salmon should flake easily with a fork when fully cooked.
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Baste (optional): Baste the salmon with a sauce glaze during the last 5 minutes for added flavor.
And that’s it! Let the grill do the work and you’ll have perfect salmon in no time.
Serving the Salmon
Once grilled, here are some tips for serving your whole salmon:
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Transfer the salmon to a cutting board and carefully remove the skin by lifting it off in sections with a spatula.
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Next, make a cut behind the head and lift off the top fillet. The bones should lift off easily.
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Remove any remaining pin bones with pliers then transfer the fillets to a platter.
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Lightly drizzle the salmon with olive oil or a compound butter for added moisture and flavor.
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Garnish the salmon with lemon wedges and fresh herbs like dill or parsley.
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Serve with grilled asparagus, rice pilaf or a fresh salad.
Your beautiful whole grilled salmon is ready to enjoy!
Tips for Grilling Salmon Perfection
Follow these tips and tricks for foolproof grilled salmon every time:
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Let the salmon sit at room temp for 30 minutes before grilling for even cooking.
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Oil the grill grates and salmon skin to prevent sticking. Use a brush or paper towel.
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Try a maple, whiskey or teriyaki salmon glaze for added flavor.
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Use a digital thermometer to monitor the temp and prevent overcooking.
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For added moisture and flavor, brine the salmon for 30 mins – 1 hour before grilling.
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Grill over indirect heat, keeping the thickest part of the fish farthest from the coals or gas burners.
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Let the salmon rest for 5-10 minutes before serving so the juices redistribute evenly.
Common FAQs about Grilling Salmon
If you’re new to cooking salmon on the barbecue, here are some frequently asked questions:
Can I grill salmon with the skin on?
Yes, the skin helps hold the salmon together. Just score the skin before grilling to prevent curling.
Should I flip the salmon on the grill?
You can flip it halfway through if desired, but often it’s not needed with indirect heat.
How long does it take to grill a whole salmon?
Figure around 20-30 minutes total cooking time for a 3-5 pound salmon. Use a meat thermometer for doneness.
What temperature should I cook the salmon to?
Aim for 125-130°F for moist, flaky salmon. Anything above 145°F will be dry.
What are the best wood chips for grilling salmon?
Fruit woods like apple and cherry add nice flavor without overpowering the salmon.
Grilled Salmon Recipes to Try
Once you’ve mastered the basics, here are some delicious recipe ideas for grilled salmon:
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Cedar Plank Salmon – Infuses big wood-fired flavor
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Blackened Salmon – A New Orleans classic!
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Salmon Burgers – Light, healthy and delicious
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Honey Glazed Salmon – Sweet and sticky goodness
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Miso Maple Salmon – Savory, umami flavor
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Salmon Tacos – Smoky salmon in warm tortillas
The options are endless for tasty grilled salmon meals. Get creative with fresh flavors!
Conclusion
Grilling a whole salmon may look difficult, but as you can see it’s actually quite simple. With a hot grill, a few aromatics and these easy techniques, you’ll be serving up perfectly cooked salmon all summer long. Grill up a whole salmon for your next backyard BBQ or dinner party – your guests will be seriously impressed!
Step 4: make the lemon chive butter sauce
While the whole salmon is on the grill cooking, make your butter sauce. Over medium heat, melt the butter in a medium-sized saucepan. Once the butter is melted, add the salt, pepper, garlic, lemon, and chives. Cook over medium heat for 5 minutes so that the flavors can infuse into the butter.
Should you rinse the salmon after the brine?
I never rinse the brine off of my salmon (or any other meat), and it’s never too salty. Before putting the salmon on the Traeger or another grill, you only need to pat it dry as long as you don’t brine it for more than a day.