How Long to Cook Salmon on the Grill: Perfect Timing Guide

Grill salmon for 6-8 minutes per inch of thickness at 375-400°F, flipping once halfway through. Perfectly cooked salmon reaches 145°F internal temperature and flakes easily with a fork while maintaining moist, opaque flesh throughout.

Nothing beats the smoky flavor of perfectly grilled salmon, but timing is everything. Get it wrong and you'll end up with dry, overcooked fish or dangerously undercooked protein. After testing hundreds of fillets across different grill types, we've perfected the timing formula that works every time.

Why Proper Salmon Cooking Time Matters

Salmon transitions from raw to overcooked in mere minutes. According to USDA Food Safety and Inspection Service guidelines, fish must reach 145°F internal temperature for safe consumption, but exceeding this by even 5-10 degrees creates dry, tough results. The narrow window between undercooked and overcooked makes precise timing essential for both safety and quality.

Salmon Thickness	Recommended Grill Time	Internal Temperature
1 inch	6-8 minutes total	140-145°F
1.5 inches	9-12 minutes total	140-145°F
2 inches	12-16 minutes total	140-145°F

Step-by-Step Grilling Process

Pre-Grill Preparation

Remove salmon from refrigerator 15-20 minutes before grilling to bring to near room temperature. Pat fillets completely dry with paper towels - moisture is the enemy of perfect searing. Season generously with salt, pepper, and your preferred herbs. For best results, oil the fish rather than the grill grates.

Grill Setup and Temperature

Preheat your grill to medium-high heat (375-400°F). Create two zones: a direct heat area for searing and an indirect area for finishing. This two-zone approach prevents burning while ensuring thorough cooking. For charcoal grills, bank coals to one side; for gas grills, turn burners to high on one side and low on the other.

Cooking Technique

Place salmon skin-side down (if skin-on) on the direct heat zone. Close the lid and cook for 2-3 minutes to create grill marks and prevent sticking. Flip carefully using a wide spatula and move to the indirect heat zone. Continue cooking with the lid closed, checking internal temperature 2 minutes before expected completion.

How to Know When Salmon Is Done

Don't rely solely on timing - use these visual and physical indicators:

• Color change: Transforms from translucent red to opaque pink throughout
• Flakiness: Gently press with fork - should separate into clean flakes but remain moist
• Internal temperature: 140-145°F measured in thickest part (USDA Food Safety and Inspection Service standard)
• Surface appearance: Slight white protein "bleed" indicates approaching doneness

Common Grilling Challenges and Solutions

Skin Sticking to Grates

Clean and oil grates thoroughly before heating. Ensure grill is properly preheated - cold grates cause sticking. Place fish at a 45-degree angle to grates for better release. Never force stuck fish; let it cook longer until it naturally releases.

Uneven Cooking

Thicker portions cook slower than thinner ends. Position thicker part toward hotter zone. For very uneven fillets, start thicker portion on direct heat, then move entire fillet to indirect zone.

Overcooking During Resting

Remove salmon from grill at 140°F - residual heat will continue cooking it to 145°F during the 5-minute resting period. This prevents the common mistake of overcooking while "checking one last time."

Pro Tips for Restaurant-Quality Results

• Rest before serving: Let grilled salmon rest 5 minutes covered with foil to redistribute juices
• Oil selection: Use high smoke-point oils like avocado or grapeseed for best results
• Wood chip infusion: Add alder or cedar chips to charcoal for authentic Pacific Northwest flavor
• Cold sear method: For skin-on fillets, start skin-side down on cold grill then turn on heat for ultra-crispy skin

Special Considerations for Different Grill Types

While basic timing principles apply universally, different grill types require slight adjustments:

• Gas grills: Most consistent temperature control; ideal for beginners
• Charcoal grills: Higher radiant heat; reduce cooking time by 1-2 minutes
• Smokers: At 225°F, cook 15-20 minutes until 145°F internal temperature
• Plank grilling: Adds 2-3 minutes to cooking time due to indirect heat

Perfect Pairings for Grilled Salmon

Complement your perfectly grilled salmon with these classic combinations:

• Lemon-dill sauce with roasted asparagus
• Mango-avocado salsa with cilantro lime rice
• Garlic-herb compound butter with grilled seasonal vegetables
• Teriyaki glaze with stir-fried bok choy

How do I prevent salmon from sticking to the grill?

Ensure your grill grates are clean, well-oiled, and properly preheated before adding salmon. Pat the fish completely dry and oil the fish rather than the grates. Place salmon at a 45-degree angle to the grates and avoid moving it until it naturally releases.

Should I grill salmon skin-side down or up first?

Always start skin-on salmon skin-side down. The skin acts as a protective barrier and becomes crispy when grilled properly. Flip only once after the skin has released from the grates, typically after 2-3 minutes on high heat.

What's the ideal internal temperature for grilled salmon?

The USDA Food Safety and Inspection Service recommends 145°F internal temperature for safe consumption. For best texture, remove salmon from the grill at 140°F as residual heat will continue cooking it to 145°F during the 5-minute resting period.

Can I grill frozen salmon directly?

While possible, grilling frozen salmon directly makes timing difficult and often results in uneven cooking. For best results, thaw salmon in the refrigerator for 24 hours before grilling. If you must grill frozen, add 50% more cooking time and use a thermometer to check doneness.

How long should I let grilled salmon rest before serving?

Allow grilled salmon to rest for 5 minutes covered with foil before serving. This resting period lets juices redistribute throughout the fish, resulting in moister, more flavorful results. Cutting too soon causes valuable juices to escape onto your plate.