How To Grill Salmon Fillet No Skin

Cook for 2 minutes more for thicker fillets and 1 to 2 minutes more for thinner fillets. Place lemon slices on top of the salmon fillets and wrap in foil to create a foil packet. Cook for 10 to 15 minutes or until salmon is cooked through or reaches desired done ness.

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Whichever variety of salmon you choose choose a filet or salmon cut with the skin on.

How to grill salmon fillet no skin. Brush the cooking grate with another 1 to 2 teaspoons of oil. Place foil packet on the grill and cover the grill. Coat the salmon with salt and fresh ground black pepper to taste.

Place the filet on a part of the grill where heat is evenly distributed avoiding spots directly above large flames or burners. Prepare a medium hot fire in a charcoal or preheat a gas grill to medium high. Prepare the grill by moistening a paper towel with cooking oil.

Place the salmon directly on the grill grates skin side down and place the cover on the grill. Scatter the herbs over the top and place skin side down on the grill. Use a fish or flat spatula to flip the salmon fillets turning the fish away from you to prevent any oil splatter.

Using long handled tongs rub the oiled towel onto the grill rack moving from the back of the grill towards the front to protect your arms from flare ups. Grill the salmon first skin side down. A hot clean and oiled grill grate will be much less likely to severely stick to your fish than a dirty cold one.

Keep a lid on it. Ensure your grates are cleaned and lightly greased with oil. You want to preheat your grill and grill grate clean the grate well with a grill brush and finally oil the grate.

Brush the 4 fillets with the remaining oil and sprinkle with salt and pepper. Setting up your grill for salmon fillets follows the same basic best practices for grilling anything else. Preheat grill to high heat 450 500 degrees.