How to Grill Salmon

Co-authored by Ollie George Cigliano

Last Updated: April 16, 2023

Salmon is one of the tastiest fish on the planet—even grouchy old grizzly bears know this! To bring out the best flavor, a slow grill and a little patience are all you need to achieve perfect grilled salmon! We'll show you a couple different ways, and add a sauce that goes great with salmon.

Prep time: 2 hours, 10 minutes (active prep: 10 minutes)
Cook time: 12-16 minutes
Total time: 2-3 hours

Ingredients

4 to 6 oz (150 to 200 g) salmon fillets for each serving
marinade for enough salmon to serve 8:
- Garlic powder
- Salt
- Pepper
- Juice of 1 fresh lemon
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) brown sugar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) vegetable oil
Optional: blueberry reduction sauce
- 1 bottle (750ml) port
- 1 pint (.5 l) blueberries

Method 1

Method 1 of 3:

Making Marinated Salmon

Blend the dry seasonings—garlic powder, salt, and pepper—in a small bowl, and dust the salmon evenly with that.
2
Marinate for a couple hours. Blend the lemon juice, soy sauce, brown sugar, water, and vegetable oil until it is well blended and the sugar is dissolved, and then pour into a large Ziploc plastic bag or large bowl with the fish.
- Refrigerate the marinated salmon for at least 2 hours, and no more than 4. Turn occasionally to mix things up.
3
Fire up the grill.
- For a charcoal grill, heap the coals to the side so you have a hot area and a warm area. Consider using real wood charcoal, as the briquettes impart a chemical taste to delicate meats.
- For a gas grill, set the temperature to medium-high heat: 375° F (190° C).
4
Lightly brush the grill grate with vegetable oil.
- Use a grill brush to scrape off anything left over from previous cooking, if there's anything.
Discard the marinade.
6
Turn the salmon over after six to eight minutes and allow it to cook on the other side for another six to eight minutes.
- Keep in mind that less is more with the cooking. You can always return it to the grill, but once it’s overcooked, there's no way to salvage it.
Place the salmon on the hottest part of the grill to get grill marks on it—it only takes a minute or so on each side.
8
Serve and enjoy!
- Let the salmon rest for a couple of minutes after removing it from the grill to seal in the flavor and juices.
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Method 2

Method 2 of 3:

Making Mayonnaise Salmon

1
Fire up the grill. For a charcoal grill, heap the coals to the side so you have a hot area and a warm area. For a gas grill, set the temperature to medium heat: 325° F (160° C).
- Lightly brush the grill grate with vegetable oil.
With a small brush or paper towel, lightly apply mayonnaise onto both sides of the salmon. You may use olive oil, if you prefer.
Place the salmon on the warm part of the grill. The mayonnaise keeps the fish from sticking, and will burn off. Before you flip it, coat the visible side of the salmon with more mayonnaise so it will not stick.
Place the salmon on the hottest part of the grill to get grill marks on it—it only takes a minute or so on each side.
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Method 3

Method 3 of 3:

Optional: Blueberry Reduction Sauce

It takes about an hour to make, mostly unattended.
Reserve about 1/4 cup port. This will be used near the end.
These will go in near the end.
4
Bring to a simmer. Do not boil. Stir every 10 minutes or so.
- When the sauce has reduced down far enough so it's starting to get thick (about 1 hour), strain the solids from the sauce with a sieve and return the liquid to the saucepan.
- Add the remaining port, and continue reducing until the sauce is thick and syrupy.
- If you still have a while until dinner, you can either remove the sauce from the heat, or add more port if you like.
- About 10 minutes before serving, add in the reserved blueberries.
5
Serve over the grilled salmon.
- Options. You can add other flavors to the reduction sauce, too. Some flavors that go well with this sauce include black peppercorns, rosemary, or chocolate. Experiment!
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Expert Q&A

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Question

Do you leave the skin on salmon when grilling?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Definitely! Leaving the skin on helps keep the salmon extra flavorful—plus, it seals in the juices and makes it easier to grill. Crisp salmon skin is also a tasty treat for the cook (or any dog or cat in your household!).

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Question

What's the best type of salmon to eat?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Farm-raised salmon is the best if you're looking for a milder flavor and a buttery texture, while wild salmon is better if you're looking for a higher mineral content. Both types are delicious, but you may want to look into the different farming practices and choose the most sustainable seafood.

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Question

How do I take the outer skin off?

Community Answer

Grill the salmon first, then peel the outer skin off. The skin will peel off a lot easier once the salmon is cooked. The skin will also help hold the salmon together during the grilling process.

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Tips

The chef usually does a better job if provided with a cold beer or a nice glass of wine.

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Salmon goes well with rice pilaf and a green salad.

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To add a light smoke flavor to your salmon, you may want to consider Northern White Cedar chips or chunks. For charcoal, toss a handful of chips directly on the coals just before adding the salmon. For gas grills, place chunks on grilling surface. When they start to smoke, add the salmon.

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