Salmon on the BBQ: Grilling Fillet, Steak, or Side of Salmon

Which salmon should you use?

Ingredients for 4 people

• 600–800 g salmon with skin, as fillets or one side
• 1–2 tablespoons oil
• BBQ rub, salt, and pepper to taste
• 1 lemon or lime
• optional: fresh dill, parsley, or cilantro

Preparing the salmon

1. Keep the salmon chilled until preparation.
2. Check for bones with your fingers and remove them with clean tweezers.
3. Pat the salmon dry.
4. Lightly coat the fish with oil.
5. Apply the rub evenly to the flesh side. Use less for thin fillets.
6. Do not leave raw salmon out of the fridge unnecessarily while the BBQ heats up.

For ready-made rubs, always check the current packaging for ingredients, allergens, and dosage. Salt and sugar can affect moisture, browning, and the speed at which the outside darkens.

Preparing the BBQ

1. Create a direct zone alongside an indirect or cooler zone.
2. Preheat and clean the grate.
3. For skinless or fragile salmon, consider using a plancha, grill basket, or suitable tray.
4. Lightly oil the salmon. Do not use oiled paper over a hot grate.

Direct grilling of salmon fillet with skin

1. Place the fillet skin-side down on the grate over controlled direct heat.
2. Let the salmon cook primarily on the skin.
3. Move it to the cooler zone if the skin, rub, or sugars brown too quickly.
4. Only flip if you also want a quick sear on the flesh side; flipping is not always necessary.
5. Check the core in the thickest part.

Thin fillets can be ready in a few minutes; thick pieces take longer. Therefore, use time only as a rough planning guideline.

Indirect grilling of a side of salmon

1. Place the side of salmon skin-side down in the indirect zone.
2. Close the lid and keep the temperature stable.
3. Do not flip the side.
4. Check the thick center part and ensure the thin tail does not dry out.
5. Fold the thin tail under itself if necessary, or shield it loosely if it cooks too quickly.
6. Remove the salmon from the BBQ as soon as the desired safe doneness is reached.

Grilling a salmon steak

A steak can be seared over direct heat and then finished in the cooler zone. Flip carefully with a wide spatula. Check around the bone and in the thickest part.

When is salmon done?

• The flesh changes from translucent to increasingly opaque.
• The flakes begin to separate with light pressure.
• A thermometer in the thickest part provides more certainty.
• The temperature may continue to rise slightly after grilling.

The desired doneness varies, but food safety risks are linked to origin, handling, and core temperature. For pregnant women, young children, the elderly, and those with weakened immune systems, fully cooked salmon is safer. Follow current local food safety advice and ask your supplier if you want to serve salmon with a raw or medium-rare center.

Which rub goes well with salmon?

Salmon is fatty and can handle both fresh and bold seasonings. Possible combinations:

• Korean BBQ Rub with cucumber, rice, and lime;
• Shawarma BBQ Dry Rub with tahini and herbs;
• Toscana Fire with lemon and grilled zucchini;
• Smoky Spicy Tex-Mex BBQ Rub with salsa and corn.

These are flavor suggestions, not fixed combinations. Use sugar-rich mixtures carefully over direct heat and check the packaging.

Build a simple meal around it

Choose one of the rub combinations above: one rub, a fresh counterpoint and a side dish. Keep it simple, but do not automatically call it a three-ingredient recipe: a prepared rub or sauce contains several ingredients itself.

These combinations are our own serving suggestions, not recipes we have tested from the Food & Wine article. Do not automatically add extra salt; check the current rub packaging.

Adding smoke

Use a small amount of suitable smoking wood and aim for a clean-burning fire. Salmon absorbs smoke easily. Start conservatively and only add more smoke once you know the intensity. Also read the smoking wood guide.

Preventing salmon from sticking

• Preferably use fillet with skin.
• Clean and fully preheat the grate.
• Pat the salmon dry and lightly oil the fish.
• Let the salmon cook undisturbed on its skin.
• Use a wide spatula and do not force it.
• Choose a plancha or tray for skinless salmon.

Fish can release more easily once the surface is seared, but that is not a guarantee. The grate, skin, oil, and temperature remain decisive.

Sauces and side dishes for salmon

• Gochujang sauce
• Tzatziki
• Tahini sauce
• Chimichurri
• Grilled zucchini
• BBQ corn
• Tabbouleh
• All BBQ side dishes

Storing and reusing salmon

Cool leftovers promptly and store them covered in the refrigerator. Do not reuse salmon that has been unrefrigerated for a long time. Leftovers can be used in a salad or on bread, provided they were cooled correctly and are still safe.

More fish on the BBQ

• Fish and seafood on the BBQ
• Mackerel on the BBQ
• Choosing a rub for fish
• All BBQ recipes

Frequently asked questions

How long should salmon stay on the BBQ?

That depends on thickness, size, and method. A thin fillet cooks much faster than a whole side of salmon. Check the thickest part instead of just the clock.

Do you have to flip the salmon?

Not always. A fillet with skin or a side of salmon can cook entirely skin-side down. Only flip when the method and firmness allow it.

Can you grill salmon without skin?

Yes, but preferably use a plancha, grill basket, suitable tray, or gentle indirect heat.

What core temperature does salmon need?

The desired doneness varies. Follow current local food safety advice and serve fully cooked to vulnerable guests.

Which rub goes well with salmon?

Salmon pairs well with fresh, herbaceous, smoky, and mildly spicy profiles. Always check the label and dosage.