I like my salmon slightly undercooked in the center, so I pull mine out early, seal them in a foil packet, and allow them to steam for a few additional minutes.
4 minutes a side per inch of thickness. If grilling, oil the grates when med-high and put salmon on flesh side down. Turn a quarter turn after 2 minutes for grill marks. Flip after total of 4 minutes, reduce grill to medium for remaining 3-4 minutes
depends how you like you fish, me, I like it med. so broil, (oven hot) 8 min for average fillet, then take out let sit a minute. if you like your fish less done slightly lessen cook time, but always allow for "sit" time.
Thickness, cut (steaks or filets), with skin or without, type of grill (gas or charcoal ), your personal preference of doneness (rare to well done), type of grilling (direct, indirect, planking) all effect grill time. Best advice is to watch it while it cooks. Poke it or take its temp and experiment. Have a glass of wine and relax.
A rule of thumb which works quite well is to allow 7-8 minutes per inch of thickness when cooking fish, virtually however you cook it. So whether you are grilling, pan frying or broiling, if your fish is an inch thick it should be done at 7 or 8 minutes. If you are grilling, you can turn it at about 4 minutes -- roughly half way through.
If you are saying grill on a bbq then a hot grill well oiled skin die down to get it crispy and when you start to see fatty white protein coming out it is done. Should still be "wet" inside. (I am speaking of sockeye). Some like to grill without skin - if that is your preference make sure it is well oiled and turn after you get grill marks. I think crispy skin is the best part. I am assuming you are cooking a fillet and not the so-called steak cut.
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bake same thing.
Best advice is to watch it while it cooks. Poke it or take its temp and experiment. Have a glass of wine and relax.
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I am assuming you are cooking a fillet and not the so-called steak cut.