How To Grill Salmon Side

Check out all of our grilled salmon recipes. Once your grill has fully preheated place salmon fillets directly on the grill skin side down and close the grill. Allow 6 to 8 minutes depending on the thickness.

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How To Grill Salmon Fillets Serious Eats

You ll know it s done when the flesh turns opaque and easily flakes when pressed with a fork.

How to grill salmon side. Then flip the fillets and grill for an additional 2 minutes skin side up. So if your salmon fillet is one inch thick you should grill it for 3 to 4 minutes per side. When the flesh easily comes off the grill grates you can flip the salmon using thin tongs like fish tongs.

Avoid touching the salmon until you re ready to flip it. Prep the salmon by lightly brushing it with olive oil and season it evenly with salt and pepper. Barbecue covered until skin is lightly charred and a knife tip inserted into the thickest part of flesh and held for 10 seconds comes out warm from 15 to.

Grill the salmon skin side down over direct high heat with the lid closed for about 6 8 minutes or until the fish lightens in color becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking. Place salmon skin side down on grill. Place the salmon over the direct heat skin side down.

Place the salmon at an angle over direct high heat with the flesh side of the salmon on the grates as pictured below. Once the grill is hot clean the grates with a stainless steel grill brush to get a fresh cooking surface. Prepare the grill by moistening a paper towel with cooking oil.

This step can take about 8 minutes. This will give your salmon those perfectly seared grill marks. Grill your fillets skin side down for 6 minutes yes only 6 minutes.

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. Spread the fillets on the grill skin side up so they all cook evenly. Open the grill lid and place the salmon skin side down on the hot zone.