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How to Grill Salmon

If you don’t have a smoker, but still want to cook a salmon, you can try a different way.

You can very easily prepare a delicious salmon on the grill. All it takes is make the right preparations. I will show you a short recipe on how you can quickly make a delicious grilled salmon.

What do you need?

Salmon fillet ( with the skin ), some wood chips, cedar board, spice such as sea salt, black ground pepper, plant or rapeseed oil and lemon pieces.

How to Grill Salmon - Step by Step

1. How to heat up the grill ? 

It all depends on how you want to prepare the salmon.

a) Grilling directly on the grate or on a foil, the option with no smoker box and wood chips.

All you have to do is heat up the grill to the average temperature of about 225 degrees F.

b) Grilling using a board and indirect grilling, the option with a smoker box and wood chips.

Set up for indirect grilling when grilling on the board. Then put the smoker box together with wood chips directly on the hot grate.

I recommend using a smoking wood flavor like cherry or apple.

2. While the grill is heating up, you can start preparing your salmon fillets.

First rinse them and then dry them.

Remove pin bones, ask a butcher to do this or use tweezers to pull them out in the same direction they come out. ( see the video on how to do it ).

If you’re using a freezer salmon, leave it in the fridge for the whole night. That way it will defrost slowly in a low temperature and will be good fro grilling.

3. Seasoning

There are many different methods, but today I’ll present the simplest yet tasty option.

For this recipe you’ll need salt and ground pepper, just sprinkle the both sides of the salmon with salt and pepper.

4. Different methods of grilling

a) Coat the grates with oil if you want to put the salmon directly on the grates. Remember to place the salmon with the skin down! If you don’t have skin, prepare aluminum foil, puncture it and rub it with oil, then you can put the salmon on it.

Close the lid and grill it until the salmon starts excreting fat, it looks like opaque mayonnaise-y/white stuff. 10-15 minutes for fillets 1 inch thick, for bigger ones add 10minutes for every 1 inch of thickness.

b) If you’re using a board then simply put it on the grates ( remember that we’re using the indirect grilling method here ). That’s why the board has to laid on the cold side. It’s a long method as grilling takes about an hour.

Once you place the salmon, close the grill lid for about an hour.

Then use a smoker thermometer to control the temperature to make sure that your salmon is ready.

If the fish gets an internal temperature of 150 degrees then it means that it is properly grilled and ready to eat. If the temperature is much lower after an hour of grilling, however, grill it until it reaches about 150 degrees F.

The last step is serving the salmon. Remember to serve it with lemon pieces or fresh herbs.