How long do you grill salmon?
10 Comments
Sara,ComerfordDecember 17, 2013
About 7 minutes on each side, skin side down first. However this could change depending on the thickness or thinness of your filet.
ATG117November 11, 2012
Oh, and I'd definitely aim for undercooked rather than overcooked. An overcooked piece of salmon will be rubbery and fishy tasting.
ATG117November 11, 2012
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.
BeamerNovember 11, 2012
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
sheredelFebruary 19, 2012
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.
bake same thing.
bake same thing.
chef O.February 19, 2012
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.
Best advice is to watch it while it cooks. Poke it or take its temp and experiment. Have a glass of wine and relax.
calendargirlFebruary 19, 2012
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.
bigpanFebruary 19, 2012
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.
I am assuming you are cooking a fillet and not the so-called steak cut.
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