Salmon fillets and steaks are naturals for both charcoal and gas grilling. When grilling salmon, the key is to get the timing right so the fish is perfectly tender every time. Follow these tips for grilling, then check out our delicious grilled salmon recipes.
How to Choose Fresh Salmon
- Salmon has a moderately firm texture that helps it hold together well when grilling. When shopping, look for moist, cleanly cut fillets or steaks, and avoid those with a strong fishy odor.
- Plan to grill salmon the day you buy it, or keep it loosely wrapped in the coldest part of the refrigerator for up to 2 days.
- If it hasn't been previously frozen, you can freeze salmon for up to 3 months.
- If your fish is frozen, thaw it in the refrigerator for 1 to 2 days. Salmon Buying Tip: A salmon steak is a crosscut slice from a large dressed fish and is usually ½ to 1 inch thick. A fillet is a boneless piece of fish cut from the side and away from the backbone. You can purchase it with the skin on or ask to have it removed.
Prep Salmon for Grilling
- Before grilling fish, rinse it and pat dry with paper towels.
- To add flavor, use a dry rub or sprinkle with spices or herbs (thyme, dill, or basil work well with grilled salmon). Or marinate it in your favorite sauce. Keep in mind that salmon will pick up the flavors quickly, so even 15 to 30 minutes in a marinade can be enough to add big flavor to your grilled salmon.
How to Grill Salmon on a Cedar Plank