The Ultimate Guide to Grilling Wild Salmon Like a Pro

When summer comes around and the weather gets warmer, there’s nothing better than cooking some tasty wild salmon outside on the grill. Grilled salmon is a dish that everyone loves and is great for backyard barbecues, beach picnics, or dinners during the week.

While grilling salmon seems simple, there are some tips and techniques you should know to end up with tender flaky moist salmon (instead of dry or burned). This ultimate guide will teach you everything you need to know about how to grill wild salmon like a pro, from picking the right salmon fillets to mastering cooking times and temperatures.

Choosing the Best Wild Salmon for the Grill

Not all salmon is created equal when it comes to grilling The species of salmon, its fat content, thickness, and freshness will all affect the final grilled result

Go for Fattier Salmon

Opt for fattier, oilier types of wild salmon like king or sockeye The extra fat helps keep the salmon moist and tender on the grill Leaner wild salmon like coho can work, but be extra careful not to overcook them.

Pick Thick Fillets

Salmon fillets that are at least an inch thick hold up much better on the grill than pieces that are only thinly sliced. Thinner fillets will overcook and dry out very quickly.

Choose Fresh Never Frozen

Since grilling happens fast, you want the freshest salmon possible. Fresh salmon allows you to cook to the minimum internal temperature without drying it out. Frozen salmon tends to lose moisture in freezing/thawing so it has less room for error.

Skin-On is Best

Look for wild salmon fillets with the skin still on. The skin protects the delicate salmon flesh and helps keep it moist during grilling. More on salmon skin below.

Prep Your Salmon for the Grill

Before firing up the grill, you need to prep your salmon fillets to ensure they cook up tender and flakey:

• Dry thoroughly – Pat the salmon fillets with paper towels to remove any excess surface moisture. Wet salmon tends to stick and can inhibit browning.

• Brush lightly with oil – Coat both sides of the fillets with just a little bit of high smoke point oil like avocado, grapeseed, or refined coconut oil. This helps prevent sticking.

• Season generously – Salmon benefits from bold seasoning. Try a salty spice rub or citrusy marinade. Let it sit briefly (10-15 minutes) to allow flavors to penetrate.

Setting Up the Grill for Salmon Perfection

Salmon cooks fast so you want a hot grill ready to go before putting the fish on. Some tips:

• Very hot grill – Crank your gas grill to high or let charcoal get hot and ashy. Shoot for 450-550°F.

• Clean the grates – Scrape your grill grates thoroughly with a grill brush to remove any residue.

• Two-zone fire – On a charcoal grill, pile coals thicker on one side to create different heat zones.

• Oil the grates – Use tongs to rub a little bit of oil or oil-soaked paper towel over the grates right before adding salmon. This prevents sticking.

How to Grill Salmon Step-By-Step

Once your grill is hot and salmon prepped, it’s go time! Follow these simple steps:

1. Place salmon skin-side down first – The skin protects the salmon from overcooking. If no skin, cover with foil.

2. Close the lid – Grilling with the lid down keeps consistent heat surrounding the fish.

3. Cook 6-8 minutes per 1-inch thickness – For example, a 1-inch filet takes about 6-8 minutes. Time will vary slightly by grill temperature.

4. Flip halfway (optional) – You can flip the salmon halfway through if you want grill marks on both sides. But leaving it is fine too.

5. Check for doneness – Salmon is done when it flakes easily with a fork and reads 125°F internally.

6. Rest before serving – Let salmon rest off grill for 5-10 minutes. The temperature will continue rising a bit as it rests.

Salmon Grilling Mistakes to Avoid

It’s easy to go wrong grilling salmon if you’re not careful. Here are some key mistakes to avoid:

• Putting salmon on a not hot enough grill
• Grilling with the lid open the whole time
• Moving the salmon around too much mid-cooking
• Overcooking until dried out and chewy
• Serving right off grill without resting

Following the tips in this guide will help you avoid overcooked, stuck, or dry salmon!

Grilling Salmon with Skin On vs. Off

Should you grill salmon with the skin on or take it off first? This depends on personal preference, but we recommend grilling with skin on.

Why? The skin helps:

• Protect the salmon flesh from direct heat
• Keep moisture locked in
• Provide added flavor
• Prevent sticking to the grill

However, salmon skin can burn if the grill is too hot. If this happens, just remove the skin before eating.

If you want no skin at all, cover your fillets with foil pouches while grilling. The skin can always be removed afterward before serving.

Best Wood, Planks, or Papers for Grilling Salmon

Using wood, planks, or papers while grilling salmon adds nice flavor. Soak wood/papers in water first to prevent burning. Options include:

• Cedar planks – Soak 1 hour. Imparts a subtle woodsy flavor.

• Alder planks – Soak 1 hour. Delicate, slightly sweet flavor.

• Cherry wood chips – For added smoky flavor.

• Banana leaves – Require a quick steam to soften before using.

• Parchment paper – Cut holes for smoke circulation.

• Corn husks – Soak 30 mins and pat dry. Nice smokey notes.

Adding Flavor with Rubs, Marinades, Glazes & More

Plain grilled salmon is delicious, but you can pack even more flavor using rubs, marinades, glazes, or sauces:

• Dry spice rubs – Season salmon before grilling with Cajun, jerk, barbecue, or smoked paprika rubs.

• Wet marinades – Soak salmon in marinades of olive oil, citrus, herbs, garlic, soy sauce, vinegar, or yogurt for 15-30 minutes.

• Glazes – Brush or drizzle teriyaki, honey, brown sugar, or miso-based glazes during the last few minutes of grilling.

• Sauces – Top grilled salmon with pesto, chimichurri, tzatziki, or fresh salsa.

Best Wood for Smoking Salmon on the Grill

Want to add smoky flavor to your grilled salmon? Toss a couple handfuls of wood chips on your charcoal or gas grill:

• Alder wood – Delicate, sweet flavor
• Apple wood – Fruity, milder smoke
• Cherry wood – Slightly stronger smoke with a little tartness
• Hickory wood – Bold, robust, bacon-like flavor
• Mesquite wood – Deep, earthy smoke flavor

The wood should smolder, not catch fire. Play around with amounts to find desired smoke level.

Pairing Sides and Sauces with Grilled Salmon

A simple grilled salmon fillet becomes a complete meal when you add flavorful sides and sauces. Some tasty pairings include:

Veggie sides: Grilled corn on the cob, zucchini planks, skewered cherry tomatoes, or charred broccolini

Starchy sides: Quinoa salad, couscous, roasted baby potatoes, or rice pilaf

Bright sauces: Lemon garlic aioli, chimichurri, tzatziki, pesto, or salsa

Crunchy toppings: Toasted nuts or seeds, crumbled feta or goat cheese, crispy shallots, diced avocado

Grilled Salmon Recipes to Try

The simplest preparation is just a drizzle of olive oil and a sprinkle of salt and pepper. But if you want some more flavor inspiration, give these creative grilled salmon recipes a try:

• Maple Soy Glazed Salmon – Whisk soy sauce, pure maple syrup, grated ginger and garlic. Grill salmon basting frequently with glaze.

• Lemon Pepper Salmon – Coat salmon with zest, juice, olive oil, and lots of freshly cracked pepper.

• Cedar Plank Salmon – Grill salmon on a soaked cedar plank for added flavor.

• Blackened Salmon – Rub Cajun spice mix then grill over high heat to create a crispy blackened crust.

• **Salmon & Veggie