How Do You Grill Salmon on a Gas Grill in 7 Easy Steps?

To grill salmon on a gas grill in 7 easy steps, start by thawing and patting it dry.

Preheat your gas grill to medium-high heat, ensuring it’s ready for cooking.

Clean and oil the grates thoroughly to prevent the salmon from sticking during grilling.

Next, season your salmon with your favorite spices or marinade.

Place the salmon skin-side down on the grill and cook for 6-8 minutes without moving it. This helps to develop a nice char and keeps the fish intact.

After that, flip the salmon gently using a spatula.

Grill for another few minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Remove the salmon from the grill and let it rest briefly to retain its juices and flavor.

Keep going to discover tips for perfect flavor and texture when grilling salmon on a gas grill.

Key Takeaways

Preheat gas grill to medium-high heat (375-450°F) and oil grates to prevent salmon from sticking.
Pat salmon dry, brush with olive oil, and season with salt and pepper before grilling.
Grill salmon skin-side down for 6-8 minutes, ensuring it releases easily from the grill.
Flip salmon gently with a thin spatula and cook for an additional 3-4 minutes to finish.
Check for doneness at 145°F, let rest 5 minutes, then serve with preferred garnishes.

Thaw and Prepare the Salmon

Before you start grilling, you’ll need to thaw and prepare your salmon properly. The best way to thaw salmon is by placing it in the refrigerator for about 7 hours. If you’re short on time, use the cold water method, submerging the sealed salmon in cold water for 30 minutes to an hour.

Thaw salmon in the fridge for 7 hours or use cold water for 30-60 minutes.

Make sure to remove the salmon from its packaging and cover it while refrigerating to keep it fresh. Once thawed, pat the salmon dry with a paper towel on both sides to remove excess moisture—this helps prevent sticking on the grill.

Next, brush both sides of the salmon with olive oil or melted butter to create a protective barrier and add flavor. Finally, season with coarse sea salt and cracked black pepper unless your fillet is pre-marinated, in which case you can skip this step to preserve the intended taste.

Following these steps guarantees your salmon is perfectly prepared for grilling.

Preheat the Gas Grill

While your salmon is thawing and seasoning, you should preheat your gas grill to medium-high heat, aiming for 375 to 450 degrees Fahrenheit. This temperature range guarantees the salmon cooks evenly and develops a nice sear. Turn on your gas grill and close the lid, allowing it to heat for at least 10 to 15 minutes.

This gives the grill grates enough time to reach the right temperature, creating an ideal cooking surface. As the grill heats, keep an eye on the temperature gauge to maintain consistent medium-high heat. Proper preheating prevents the salmon from sticking and helps lock in moisture.

Clean and Oil the Grill Grates

Once your grill has reached the right temperature, it’s time to clean and oil the grates. Start by scrubbing the grill grates thoroughly with a stainless steel grill brush to remove any leftover food residue. This step guarantees you have a clean surface, which is vital for grilling salmon properly.

Next, take a paper towel dipped in vegetable oil and use tongs to lightly oil the grill grates. Doing this just before placing the salmon on the grill helps prevent sticking, allowing your fish to cook evenly and making it easier to flip. A clean and well-oiled grill not only stops the salmon from sticking but also enhances its flavor and texture.

Taking these simple steps prepares your grill for perfect salmon every time, so don’t skip cleaning and oiling the grill grates before you start cooking.

Season the Salmon Fillets

Two simple steps can elevate your grilled salmon: drying the fillets and seasoning them properly. Start by patting the salmon fillets dry with a paper towel to remove any excess moisture. This helps the seasoning stick better and guarantees a nice sear on the grill.

Pat your salmon dry to remove moisture—this ensures seasoning sticks and gives you a perfect sear every time.

Next, brush both sides of each fillet with olive oil. This not only boosts flavor but also prevents the fish from sticking to the grates.

Now, season the salmon fillets evenly with coarse sea salt and cracked black pepper. Keeping it simple allows the natural taste of the salmon to shine. For a subtle twist, sprinkle on some lemon pepper, which adds brightness without overpowering the fish.

If your fillets are pre-marinated, skip extra seasoning to keep flavors balanced. Following these steps gets your salmon perfectly prepped and ready for grilling.

Place the Salmon Skin-Side Down on the Grill

After seasoning your salmon, the next step is to place the fillets skin-side down on the grill. This position helps protect the delicate flesh and locks in moisture, ensuring your salmon stays juicy. Before placing the fillets, make sure your grill grates are clean and lightly oiled to avoid sticking, making flipping easier later.

Cooking the salmon skin side down for the first half of the cooking times, typically 6 to 8 minutes depending on thickness, allows the skin to crisp up beautifully while creating a charred exterior.

Here’s why this step matters:

The skin acts as a barrier, keeping your salmon moist and tender.
Crisping the skin enhances texture and flavor, making each bite delightful.
Proper grill prep prevents sticking, so your fillets stay intact and presentable.

Monitor and Flip the Salmon at the Right Time

Keep an eye on the salmon as it cooks, and only flip it once it easily releases from the grill grates. Use a thin metal spatula to gently turn the fillet without breaking it.

Don’t force the flip—if it’s sticking, give it more time to develop that perfect crust.

Signs Salmon Is Ready

Although it might be tempting to flip the salmon early, you’ll know it’s ready when it releases easily from the grill grates, signaling a proper sear on the first side. Avoid forcing it if it’s sticking to the grill—that’s a clear sign it needs more time.

To confidently cook salmon, watch for these signs salmon is ready:

The fish naturally lifts off the grates without resistance.
The flesh turns opaque and starts to flake easily when tested with a fork.
The internal temperature reaches 145°F, ensuring it’s perfectly cooked.

These cues mean your salmon is cooked just right, with tender fish flakes that’ll melt in your mouth. Patience here makes all the difference in grilling success!

Proper Flipping Technique

One key step to grilling perfect salmon is knowing exactly when and how to flip it. Wait until the fish naturally releases from the grill grates; this means it’s ready to flip without tearing. If your salmon is sticking, don’t force it—check back every 30 seconds until it lifts easily.

To flip, use a thin metal spatula, which helps prevent breaking the fillet. After flipping, cook for another 3 to 4 minutes to guarantee even doneness. Keep an eye on the internal temperature, aiming for 145°F to confirm your salmon is fully cooked and safe to eat.

Mastering this technique guarantees your salmon stays intact, juicy, and delicious every time you grill.

Avoid Forcing The Flip

Knowing when to flip your salmon is just as important as how you flip it. To grill salmon fillets perfectly, you need to let it cook skin-side down for 4-5 minutes, allowing a proper sear. Avoid forcing the flip, as pulling prematurely can tear the delicate flesh.

Instead, monitor closely and check gently with tongs.

Here’s how to know when to flip:

If the salmon sticks to the grill, it’s not ready—let it cook longer.
Flip every 30 seconds if needed, until it releases easily.
Only flip when the fish naturally releases from the grates to keep the fillet intact.

Check for Doneness and Remove From the Grill

To know when your salmon is perfectly cooked, check that it flakes easily with a fork and reads 145°F on a meat thermometer. Use a thin metal spatula to gently lift it off the grill without breaking the skin.

Once removed, let it rest for about five minutes to lock in moisture and flavor.

Identifying Proper Doneness

Although it can be tempting to rely on cooking times alone, the best way to guarantee your salmon is perfectly cooked is by checking its internal temperature with a meat thermometer. Aim for 145°F to confirm safety and ideal taste.

You’ll also notice the salmon flesh flaking easily with a fork and turning opaque—signs that it’s done. Be patient if your salmon is sticking to the grill; it’ll release naturally when ready.

Check the internal temperature for precision.
Look for flaking flesh that’s opaque, not translucent.
Let the salmon rest for 5 minutes after grilling to lock in juices and flavor.

Following these steps assures your salmon is juicy, tender, and cooked just right every time.

Safely Removing Salmon

Once your salmon reaches the perfect internal temperature and flakes easily, it’s time to remove it from the grill carefully. If the salmon is sticking, don’t force it; wait until it naturally releases to avoid tearing. For safely removing salmon, use a thin metal spatula to gently slide under the fillet, lifting it without breaking apart.

This tool helps you maneuver the fish smoothly off the grill grates. After you’ve taken the salmon off, let the grilled salmon rest for about 5 minutes. Resting allows the juices to redistribute, keeping your salmon moist and flavorful.

Following these steps guarantees your grilled salmon stays intact and delicious from grill to plate.

Frequently Asked Questions

What’s the Best Way to Grill Salmon on a Gas Grill?

The best way to grill salmon on a gas grill is to preheat it to high heat and make certain the grates are clean and oiled. Place skin-on fillets skin-side down at a diagonal, cooking for 4-5 minutes before flipping carefully.

Grill another 3-4 minutes until it flakes easily and reaches 145°F. Lightly season with olive oil, salt, and pepper beforehand to keep the delicate flavor intact and enjoy a crispy, moist finish.

Do You Close the Grill When Grilling Salmon?

Absolutely, you should close the grill when grilling salmon—think of it like sealing a time capsule, trapping in all the flavors and heat. Closing the lid creates a convection effect that cooks your salmon evenly, keeps it juicy, and crisps up the skin nicely.

Just remember to check after about 4-5 minutes on the first side and keep an eye on the internal temperature, aiming for 145°F to nail perfect doneness.

What Are Some Common Mistakes When Grilling Salmon?

Some common mistakes you might make grilling salmon include not preheating your grill enough, which causes sticking and uneven cooking. You might flip the fish too soon if it sticks, so be patient. Using tongs instead of a fish spatula can break the fillet.

Over-seasoning can mask its natural flavor. Also, cooking on too low a heat won’t give you that crispy skin and perfect texture you want.

How Long to Grill Salmon on a Gas Grill at 350 Degrees?

When it comes to grilling salmon at 350°F, you’re looking at about 6 to 8 minutes per side, depending on thickness. Don’t flip too soon—let it cook until it easily releases from the grill, or you might end up with a fish that sticks like glue.

Use a thermometer to check for 145°F inside. Once done, let it rest for 5 minutes to keep those flavors locked in.

Conclusion

Grilling salmon on a gas grill doesn’t have to be complicated. By following these simple steps, you’ll enjoy perfectly cooked, flavorful fish every time. Remember, “practice makes perfect,” so don’t be discouraged if it’s not flawless the first go.

With a little patience and attention, you’ll soon be grilling like a pro. Just keep your grill clean, watch your timing, and savor every delicious bite you create. Happy grilling!

By mastering how to grill salmon on a gas grill, you can easily impress your guests and enjoy a healthy, tasty meal. Keep these tips in mind for consistently great results when you grill salmon on a gas grill. Enjoy the process and the wonderful flavors of your grilled salmon!