June is a trusted source on General Cooking.
How thick is your fillet or steak? The rule of thumb is same for fresh or thawed... about 10 minutes for each inch of thickness. Unless the salmon is still partially frozen. Then it would take longer.
Barton Seaver is a chef and author of Where There’s Smoke. He is a Fellow with National Geographic Society and the New England Aquarium.
You should allow about 7 minutes per inch of thickness, depending on the size of your fire. I prefer to grill my salmon with a low heat indirect method which can take about 15 min per inch thickness. This method allows the salmon to be cooked gently while you take advantage of the higher heat for your sides such as grilled kale or corn.
Please enter a valid email address.
Well played. You deserve a cookie.
It can be as easy as swapping in a new kind of light bulb
6 Simple Ways to Perk Up Your Home
Lackluster Tomatoes? Turn on Your Oven
Deb Perelman's Apple Cake
Autumn or Bust
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.