Recipe · Main
Grilled Salmon
Two methods for grilled salmon. Cedar plank if you want forgiving smoke and easy clean release. Direct grill if you want char marks and crisp skin.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Grills.co Editorial · Updated January 14, 2026
Ingredients
- 4 salmon fillets, skin on, 6 oz each
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon, sliced
- Fresh dill (optional)
- 1 cedar plank, soaked 1+ hour (for plank method)
Method
- 1
Pat fillets dry. Brush with olive oil. Season generously with salt and pepper.
- 2
Preheat the grill to medium-high (about 400°F).
- 3
For cedar plank method: place the soaked plank on the grill. Once it starts to smoke, place the salmon on top, skin-side down. Top with lemon slices and dill. Close the lid. Cook 12–15 minutes.
- 4
For direct grill method: oil the grates well. Place salmon skin-side down on the hot side. Don't move it. Cook 4–5 minutes until skin releases cleanly.
- 5
Flip carefully with a fish spatula. Cook another 2–3 minutes.
- 6
Salmon is done at 125°F (medium-rare) or 130°F (medium). Carry-over takes it to 130–135°F.
Pick the right salmon
- King (Chinook): highest fat, most forgiving on a grill.
- Sockeye: firmer, leaner, cooks fast — easier to overcook.
- Atlantic (farmed): most consistent, most available, lower flavor.
- Coho: medium fat, good middle option.
Skin-on fillets are easier to grill than skinless. The skin is the release layer.
Timing by thickness
| Thickness | Direct grill total |
|---|---|
| 1 inch | 8–10 min |
| 1.5 inch | 12–14 min |
| 2 inch | 14–16 min |
Why cedar plank
Cedar plank salmon is the most forgiving method for grilling fish. The plank insulates the salmon from direct heat, slows cooking, and adds a mild wood flavor. The plank also prevents the skin-sticking failure mode that ruins direct-grilled fish.
Common mistakes
- Flipping too early. The fish releases from grates when the skin is ready. Force the flip and the skin tears.
- Skinless fillets without a plank. Skinless salmon almost always sticks. Use a plank, a piece of foil, or skip skinless.
- Overcooking. Salmon dries out fast above 135°F. Pull at 125–130°F for the carry-over.
Safety: Outdoor cooking involves heat, fire, fuel, smoke, and carbon monoxide risk. Follow the manufacturer's instructions, local fire rules, and safe ventilation practices. Never grill indoors unless the appliance is approved for indoor use.