How to Grill Salmon: Temperature and Time Guide

Don’t let anyone tell you grilling season is just for burgers and hot dogs. Improve your outdoor cooking skills by learning how to grill salmon with Coyote Outdoor Living. Salmon is a heart healthy option as it is rich in Omega-3s which also help to reduce blood pressure. As salmon is super versatile and packed with nutrients, you will be offering a healthy, creative option that will also improve their health. Now, let’s daydream together. It’s you, sunshine, and salmon on your Coyote Outdoor Living grill. We can totally see it. Can you?

Salmon is a stand-out entree choice, but to make it great, you have got to know the basics. If grilled salmon is new to your recipe repertoire, we’ve got you covered! Let’s first talk about salmon cooking time and temperature.

First, you’ll need to consider what type of grill. Just like you’ve got options for seasonings, spices, and pairings for your salmon, you’ve got plenty of options for equipment. Coyote grills like the Pellet grill, Asado Smoker, and S-Series grills all lend themselves to cooking up some superior salmon.

How to Grill Salmon

Salmon naturally has a rich, flavorful taste because of all those healthy Omega-3 fatty acids. To properly grill your salmon, there are a few things to consider first. You’ll need to decide which grill, which grill method, and which type of salmon you will be cooking. Before you go to the grocery store, read this article for our tips on remembering the different types of salmon!

Once you’ve got your grill, your method, and your fish, you’re ready for some flavor-fun. The versatility of salmon makes the possibilities seemingly endless! For example, smoking your salmon on the Coyote Pellet Grill, allows for the infusion of more flavors by your choice of wood pellets. Whether it is an apple-based pellet for some subtle sweetness or the bold smokiness of an hickory pellet, your salmon will absorb the essence of the fire inside of you – and inside the grill. Thinking sweet? Opt for honey or brown sugar to season your salmon. Prefer salty to sweet? Stay healthy by adding some low-sodium soy sauce, capers, or olives. Take your salmon on a citrus route by adding orange zest, lemon, or lime juice for a light and fresh flavor. You can keep your meal healthy by pairing your salmon with sides like grilled asparagus or okra. Try some brown rice with ginger if you want to add a grain! When building the flavor profile, you’re the artist, your coyote grill is your canvas, and your finished salmon will be your masterpiece.

How to Grill Salmon with Skin

Salmon skin is safe to eat and is packed with more of the same nutrients and minerals as the rest of the fish. Keeping the skin on your salmon gives the fish a richer flavor and, when grilled or seared, will add a beautiful texture with the rest of the buttery salmon filet. Always start by searing your salmon skin-side down to keep the delicate flesh from breaking when it’s time to flip. Of course, all these benefits mean that your grilling process will take a few more minutes, but it’s well worth the wait! When your salmon skin is ready to release from the grill’s grates, use your spatula to flip the salmon flesh side down; there’s no need for any more side switching on the salmon. Plus, leaving the salmon on will help keep your fish from breaking as it cooks!

How to Grill Salmon in Foil

For those of us looking for all the flavor but less mess and stress, salmon grilled in foil is an excellent option. And that’s all of us, right? Make a salmon packet by adding your fish and vegetables together on a piece of foil. Then, add your preferred seasonings, sauces, or citruses like lemon juice to your salmon and veggies and top with some olive oil. Try out some flavored olive oils inside the foil for even more fun! When you’re ready to clean it up, it’s as simple as pitching your packet. Salmon made simple – and stress-free!

How to Smoke Salmon on a Pellet Grill

If you’re thinking about smoking your salmon rather than searing, then a pellet grill might just be your move. Before you smoke your salmon:

Brine your fish for 4-5 hours.
Drain and refrigerate your salmon for at least 4 more hours.
Set your pellet grill to 160˚F and high smoke.
Smoke your salmon for 2-3 hours per 8 ounces.
Enjoy.

If you’re ready to smoke some salmon but are short of a pellet grill, Coyote Outdoor Living has you covered. Featuring a front-loading Smart Drop™ pellet hopper, three temperature probes and an Intuitive Digital Touch Screen, the Coyote Pellet Grill is a great option to grill salmon for either the pellet grill professional or neophyte.

Try using a smoker box like the Coyote Smoker Box for other smoked salmon options!

Grilling Temperature

According to the USDA, salmon needs to reach an internal temperature of 145˚F to eat
Set your grill to 450˚-500˚F

How Long to Grill Salmon

How long you will grill your salmon depends on the size and the cooking method. A good rule of thumb is 8 minutes per ounce of fish. However, the grilling method also affects the varying cook times. For example, searing your salmon with skin vs. smoking your salmon without, will call for different cook times. If you’re excited about starting your salmon journey, read on for some recipe recommendations to get you grilling!

Grilled Salmon Recipes

Check out this stellar salmon recipe by Brian Mazza from the Seasoned & Savory Cookbook

Ingredients

4 tbsp. butter
2 cloves garlic, minced
1 tsp. lemon zest
1 tsp. Kosher salt
Pinch red pepper flakes
1 (6-oz.) salmon filets
6 lemons, closed
Freshly chopped parsley, for serving

Instructions

In a small microwave-safe bowl, microwave butter until very softened, almost melted.
Stir in garlic, lemon zest, salt, and red pepper flakes.
Spoon mixture all over salmon filets.
Preheat the grill to medium-high.
Arrange lemons on the grill and place salmon filets on top.
Cover grill and cook until salmon is cooked through and flakes easily with a fork, 15 to 20 minutes (Exact cooking time will vary based on the thickness of your filets).
Serve with grilled lemon slices and garnish with parsley, if using.