How to Grill Salmon (2 Ways)

Method12 steps

1. 1

   Step 1: Choose one cooking route: direct grilling or a foil packet. Mix the juice of both lemons, the finely grated zest of 1 lemon, 3 tbsp olive oil, 5 minced garlic cloves, 2 tsp dried oregano, 1 tsp sweet paprika and ½ tsp black pepper to make one lemon-garlic marinade batch.

   Uses 2 lemons: juice both and finely grate the zest of 1 · 3 tbsp extra virgin olive oil, for the marinade · 5 garlic cloves, minced · 2 tsp dried oregano · 1 tsp sweet paprika · ½ tsp black pepper

2. 2

   Step 2: DIRECT-GRILL ROUTE ONLY: pat the skin-on (1½ lb) salmon dry and cut the 1½ lb fillet into four 6 oz pieces. Season with kosher salt to taste and coat with the lemon-garlic marinade. Refrigerate for about 20 minutes while preparing the grill. Skip the foil-route actions.

   Refrigerate the direct-grill salmon · 20 minUses 1½ lb skin-on, centre-cut salmon fillet, enough for four 6 oz pieces · Kosher salt, to taste · All of the lemon-garlic marinade, for the selected route only

3. 3

   Step 3: DIRECT-GRILL ROUTE ONLY: heat the clean grill to high, about 450°F/232°C, checking its temperature gauge. Brush the grates generously with the separate grate-oil allowance so the fish will release.

   Uses Oil, only for brushing the grates if choosing direct grilling

4. 4

   Step 4: DIRECT-GRILL ROUTE ONLY: lift the marinated salmon pieces onto the hot grates flesh-side down, with the skin facing up. Discard unused raw-fish marinade. Close the lid and cook the first side for about 1–3 minutes, watching for grill marks and a thin opaque layer next to the heat.

   Uses Marinated salmon pieces

5. 5

   Step 5: DIRECT-GRILL ROUTE ONLY: once the first face has grill marks and releases, slide a metal spatula underneath and steady the top with tongs. Carefully turn each piece once so it is skin-side down.

   Uses Salmon after first-face grilling

6. 6

   Step 6: DIRECT-GRILL ROUTE ONLY: reduce the heat to medium, about 350°F/177°C, close the lid and cook for another 3–5 minutes as a guide. Continue as needed until the thickest part reaches 63°C/145°F and the flesh is opaque and flakes easily; thickness and grill heat determine the finish.

   Uses Turned skin-side-down salmon

7. 7

   Step 7: DIRECT-GRILL ROUTE ONLY: transfer the fully cooked salmon to a clean plate and rest for about 5 minutes, then serve four portions. Skip all foil-route actions. Refrigerate leftovers promptly in an airtight container and use within 2 days.

   Rest the direct-grilled salmon · 5 minUses Fully cooked direct-grilled salmon

8. 8

   Step 8: FOIL ROUTE ONLY: skip the direct-grill actions. Heat the grill to medium-high, 375–400°F/191–204°C. Spread a large sheet of heavy-duty foil over a baking sheet for carrying the fish.

9. 9

   Step 9: FOIL ROUTE ONLY: lightly brush the foil with its separate olive-oil allowance and arrange a few of the lemon or orange slices in the middle. Pat the 1½ lb salmon fillet dry, season both sides with kosher salt, place on the citrus and spread all the prepared lemon-garlic marinade over it.

   Uses Extra virgin olive oil, only for lightly brushing the foil if choosing that route · A few lemon or orange slices, only if choosing the foil route · 1½ lb skin-on, centre-cut salmon fillet, enough for four 6 oz pieces · Kosher salt, to taste · All of the lemon-garlic marinade, for the selected route only

10. 10

    Step 10: FOIL ROUTE ONLY: pull the foil sides up and seal them securely around the fish and marinade, leaving a little headroom above the fillet. Make a few small holes at the top for steam to escape.

    Uses Prepared salmon, citrus and marinade on foil

11. 11

    Step 11: FOIL ROUTE ONLY: place the packet on the hot grill and close the lid. Grill for about 14–19 minutes, checking a thin fillet first at 12–14 minutes. Carefully open away from your face to check the centre. Continue as needed until the salmon reaches 63°C/145°F in the thickest part and is opaque and flakes easily.

    Uses Closed salmon foil packet

12. 12

    Step 12: FOIL ROUTE ONLY: remove the packet from the grill once the fish is fully cooked and rest it for about 5 minutes. Open carefully, lift the salmon from the packet and divide into four portions, leaving excess packet liquid and citrus aside. Refrigerate leftovers promptly airtight and use within 2 days.

    Rest the foil-grilled salmon · 5 minUses Fully cooked foil-grilled salmon lifted from the packet