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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.
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