How to Grill Salmon

  • Salmon fillets or steaks, about 150–200g each
  • Olive oil
  • Salt and pepper
  • Optional marinade: lemon juice, garlic, soy sauce and ginger
  1. 1

    Pat dry and bring to room temperature

    Remove salmon from the fridge 15–20 minutes before cooking. Pat thoroughly dry with paper towels — surface moisture causes steaming instead of searing, preventing caramelisation. Brush both sides lightly with olive oil. Season generously with salt and pepper.

  2. 2

    Preheat the grill very hot and oil the grates

    Preheat your BBQ or grill pan to high — at least 5 minutes. The grill must be hot before the salmon goes on or it will stick. Oil the grates just before adding salmon (use tongs and an oil-soaked paper towel, or brush lightly).

  3. 3

    Place skin-side down and do not touch for 4–5 minutes

    Lay the salmon skin-side down on the grill. Do not move it. The skin crisps and naturally releases from the grill when ready. Pressing or moving it early causes tearing and sticking. Cook 4–5 minutes until the flesh has cooked about two-thirds of the way up the side (you can see the colour change).

  4. 4

    Flip once and cook 2–3 minutes more

    Carefully slide a thin spatula under the fillet and flip. Cook 2–3 minutes more. Salmon is done when it flakes easily with a fork and is opaque throughout. For medium (slightly translucent and silky in the very centre): remove at 2 minutes — the internal temperature at this point is around 50–52°C. Well done: 60°C internal temperature.

  5. 5

    Rest 2 minutes and serve

    Rest the salmon for 2 minutes before serving. It continues cooking slightly from residual heat. Serve with lemon wedges, a simple salad, or roasted vegetables.

The skin debateGrilling skin-side down first protects the flesh from direct heat and produces spectacularly crispy skin. Even if you do not eat the skin, cooking this way gives better results than skin-up first. The crispy skin also acts as a natural barrier preventing the flesh from overcooking on the hot grill.

Frequently Asked Questions

The most reliable test: insert a thin knife or fork into the thickest part and gently twist — if the flesh flakes into large, distinct pieces, it is done. Visually: the colour changes from translucent dark pink to opaque pale pink from the edges inward. For medium, the very centre may still have a slightly translucent appearance. A meat thermometer reading 50–52°C gives medium; 60°C gives well done.
A short marinade (15–30 minutes) adds flavour but is not essential. Avoid marinating for more than 1 hour — the acid in marinades (lemon juice, vinegar) starts to break down the flesh texture making it mushy. Simple flavouring directly before cooking works well: lemon zest, garlic and herbs, soy and ginger, or just good salt and pepper. The quality of the salmon matters more than the marinade.