Do You Grill Salmon on Direct or Indirect Heat? The Best Way to Get Perfectly Cooked Salmon Every Time

Salmon is one of the most popular fish to grill Its rich, fatty flesh becomes incredibly tender, juicy, and flavorful when exposed to the heat and smoke of the grill. But grilling salmon can be tricky It’s easy to overcook and dry it out due to its delicate flesh and high fat content.

So do you grill salmon over direct or indirect heat for the best results? The answer is…both! The key is knowing when to use each method. With the right technique you can achieve perfection every time.

Why Choose Direct or Indirect Heat?

Direct and indirect heat grilling each have their advantages for cooking salmon. Here’s an overview:

Direct Heat

Cooks food quickly from the direct contact with the flame or heat source.
Can reach temperatures over 500°F.
Gives salmon delicious charring and caramelization for enhanced flavor.
Risks overcooking the exterior before the interior is done.

Indirect Heat

Heats the grill more gently overall, with no direct exposure to flame.
Stays around 350-450°F, depending on the heat below.
Allows salmon to cook evenly all the way through without burning.
Takes longer and won’t give that nice char unless quickly seared afterwards.

The Best of Both Worlds: Combination Grilling

For salmon, the winning technique is to use both direct and indirect heat by combination grilling:

Sear the presentation side over direct high heat.
Finish cooking on indirect heat.

This gives you the caramelized exterior from direct heat while preventing overcooking from indirect heat.

Step-by-Step Guide

Follow these simple steps for perfect grilled salmon every time:

Prep

Pat salmon dry and brush lightly with oil. Season as desired.
Preheat grill to high heat, around 500°F.
Oil the grill grates right before cooking.

Cook

Place salmon presentation side down on direct heat.
Sear for 2-3 minutes until lightly charred.
Flip and move salmon to indirect heat (over drip pan).
Close lid and cook until done, around 10-15 minutes.

Check Doneness

Salmon should flake easily and be opaque throughout.
Use a meat thermometer to check for 140°F.
For a gas grill, turn off the burner under the indirect side if salmon is browning too much without reaching desired doneness.

Rest and Serve

Let salmon rest 3-5 minutes before serving.
Garnish with lemon, herbs, glaze or salsa.
Enjoy your perfectly grilled salmon!

Helpful Tips

For best results, buy sushi-grade salmon at peak freshness.
Grill salmon with the skin on for added moisture and flavor. Simply peel off skin before eating if desired.
Aim for 8-10 oz salmon fillets, ideally an even thickness for even cooking.
Use a foil pan or drip tray under the indirect side to catch drippings.
Cedar planks infuse additional smoky flavor. Soak before grilling.

The key to grilling salmon perfectly every time is to combine direct and indirect heat by searing over direct high heat then finishing over indirect heat. This gives you the char and caramelization from direct heat while preventing overcooking thanks to gentler indirect heat. Follow these simple steps for foolproof salmon with a smoky, succulent interior and crispy, flavorful crust. Grilled salmon is a quick, healthy, and delicious dinner option the whole family will love.

do you grill salmon on direct or indirect heat

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Want to try something other than burgers and hot dogs? Seafood is the way to go! The best thing about grilling salmon is that it’s simple, quick, and tasty. Here are 10 simple steps on how to grill a salmon filet.

What you will need:

There are two dishes: one for raw salmon and one for cooked salmon.
Salmon filet
Olive oil, salt and pepper
2 tongs
1 spatula

THIS is How I Get Perfectly Grilled Salmon Every Single Time

FAQ

Do you grill salmon directly on the grill?

Yes, if you’re cooking the fish directly on the hot grates, you’ll start with the flesh side down first (skin facing you) then flip it over once after 2 to 3 minutes or when you see some grill marks on the layer touching the grates.

Is it better to grill fish on direct or indirect heat?

Grill, covered, over indirect medium heat. You can turn the fish halfway through cooking and brush it with vegetable oil or melted butter (but it’s not a required step).

Do you put plank salmon on direct or indirect heat?

Grill the salmon: Grill the planked salmon over direct heat—right above the lit coals or burners—with the grill lid down, until the plank starts to smolder, 10 to 15 minutes.

Do you cook salmon on high or low heat?

Use a really hot pan. A hot pan and high heat don’t necessarily go hand in hand. Keep the flame around medium to medium-high, but before anything touches the pan, let it get hot — like, really hot. After, pour in a thin layer of oil and heat until it shimmers. Then add the fish and let it do its thing.