How To Grill Perfect Salmon Fillets

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Steps to Grill Salmon Fillets

  1. Brine the salmon for 10 minutes. Add the salmon fillets skin-side up and brine it in a water and salt mixture.
  2. Heat the grill over medium-heat (about 350°F).
  3. Prep the salmon. Remove salmon from the brine mixture and pat them dry.
  4. Grease the grill grates. Lightly oil the grill grates with a swipe of oil on a towel.
  5. Place the filets skin side-up on the grill. Cook for 3 minutes per side. 
  6. Check for doneness and serve. Insert a probe thermometer (medium to well doneness for salmon is 125°F to 145°F), or slide a paring knife into the middle to peek inside.

How Do I Keep Salmon from Sticking to the Grill?

Fish sticking to the grill grates is a legitimate fear — in fact, it’s probably happened to all of us at least once. But thanks to a few smart steps in this recipe, you don’t have to worry about these salmon fillets sticking.

  1. Get the grill nice and hot. Give the grill plenty of time to heat up. You want the grill grates to be nice and hot when you add the fish.
  2. Brush the fillets with oil. After brining, you’ll pat the fillets dry with paper towels, and brush them gently with oil.
  3. Don’t flip too soon. When the grill is hot and the fillets are oiled, you’ll place the salmon skin-side up on the grill. Be patient as it cooks and let the grill marks form before you gently flip the fillets over with a fish spatula. If you meet any resistance, wait 30 seconds and try again.

Ingredients

  • 2 cups cool water
  • 2 tablespoons kosher salt
  • 4 (6- to 8-ounce) skin-on salmon fillets
  • Vegetable oil, for greasing the grill

Instructions

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  1. Brine the salmon for 10 minutes. Whisk the water and salt together in an 8×8-inch baking dish until the salt dissolves. Add the salmon fillets skin-side up and let brine for 10 minutes. This will help season the fish and minimize the white protein that often cooks out of salmon. Meanwhile, heat the grill.
  2. Heat the grill for direct cooking over medium heat. Heat an outdoor grill to direct, medium heat (about 350°F).
  3. Prep the salmon for the grill. Remove the salmon from the brine and pat dry with paper towels. Brush the flesh side of each fillet with about 1/2 teaspoon oil.
  4. Grease the grill grates and grill covered for 3 minutes per side. Scrape the grill grates clean if needed, then lightly oil them (use a brush or towel dipped inoil). Place the fillets skin-side up on the grill. Cover and grill for 3 minutes. Using a fish spatula or other thin, hard spatula, flip the fillets, cover, and grill for 3 minutes more. Start checking the salmon for doneness after about 6 minutes total grilling time.
  5. Check for doneness and serve. The salmon is done when it is uniformly opaque on the outside and tender to the touch. You can also check the doneness by inserting a probe thermometer (medium to well doneness for salmon is 125°F to 145°F), or by sliding a paring knife into the middle to peek inside — the interior should be rosy and slightly translucent.

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