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How Long to Grill Salmon (Time & Temp Chart)

Cooking Guide

Exact grill times and temperatures for perfectly cooked salmon every time. Covers medium to high heat, ¾-inch and 1-inch fillets, plus tips for preventing sticking.

Quick Answer

Quick Answer

Grill salmon over medium-high heat (400–450°F / 200–230°C) for 6–8 minutes skin-side down, then 2–4 minutes flesh-side down, until internal temperature reaches 145°F / 63°C (USDA) or 125°F / 52°C for medium.

Time & Temperature Chart

All times assume standard salmon. Star (☆) marks our recommended setting.

Temperature Thickness Time Result
Medium (~350°F / 175°C) ¾ inch / 2 cm 5–6 min + 2–3 min Gentle cook, very moist
Medium (~350°F / 175°C) 1 inch / 2.5 cm 7–8 min + 3–4 min Low and slow, tender
Medium-High (~400°F / 200°C) ¾ inch / 2 cm 4–5 min + 2–3 min Good char, stays moist
Medium-High (~400°F / 200°C) 1 inch / 2.5 cm 6–8 min + 2–4 min ★ Best balance of char and moisture
High (~450°F / 230°C) ¾ inch / 2 cm 3–4 min + 2 min Quick sear, watch carefully
High (~450°F / 230°C) 1 inch / 2.5 cm 5–6 min + 2–3 min Strong char, risk of drying

Always verify with a meat thermometer. Safe internal temperature: 145°F / 63°C.

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Other Cooking Methods

Not set on grilling? Here are the other ways to cook salmon.

Baked Salmon

12–15 min at 400°F / 200°C, hands-off and reliable
Air Fryer Salmon

7–10 min at 400°F / 200°C, no flipping
Pan-Seared Salmon

4–5 min skin-side down, 2–3 min flesh-side
How to Cook Salmon

Complete guide to every salmon cooking method

Tips for Perfectly Grilled Salmon

  1. 1

    A smoking hot grill prevents sticking

    Preheat your grill for at least 10 minutes before cooking. The high heat creates a non-stick surface through the Leidenfrost effect. If the salmon sticks when you try to flip, it's not ready — wait another minute.

  2. 2

    Oil the fish, not the grates

    Brush the salmon with a thin coat of high-smoke-point oil (avocado or grapeseed) instead of oiling the grates. Oil on the grates burns off before the fish goes on. A light coating on the fish creates a better barrier.

  3. 3

    Don't move it too early

    Place salmon skin-side down and leave it alone for the full first cook. The skin will crisp and release naturally from the grates. Trying to flip too early tears the skin and leaves the fillet stuck.

  4. 4

    Pull at 125°F / 52°C for medium

    Salmon continues cooking for 2–3 minutes off the grill. Pull at 125°F / 52°C and let carryover heat bring it to 130–135°F / 54–57°C. For USDA well-done, pull at 145°F / 63°C.

  5. 5

    Try a foil packet as an alternative

    If sticking is a concern, grill salmon in a foil packet. Place the fillet on a sheet of foil with seasonings, fold the edges to seal, and grill for 10–14 minutes. You won't get grill marks, but the fish stays incredibly moist.

Frequently Asked Questions

How do I prevent salmon from sticking to the grill?
Three steps: preheat the grill for at least 10 minutes, brush the salmon (not the grates) with high-smoke-point oil, and don't try to flip until the fish releases naturally — usually 5–6 minutes. If it resists, wait another minute. A clean, well-heated grill is the most important factor.
Should I grill salmon skin-side up or down first?
Skin-side down first. Start with the skin on the hot grates for 6–8 minutes to crisp it and cook the fillet about 70% through. Then flip flesh-side down for 2–4 minutes to finish. The skin protects the flesh from the intense heat.
Should I grill salmon on direct or indirect heat?
Use direct heat for the entire cook on fillets under 1 inch. For thicker fillets or whole sides, sear on direct heat for 3–4 minutes, then move to indirect heat to finish without burning the outside. This two-zone method works especially well on charcoal grills.
How long do I grill salmon in a foil packet?
Grill a foil-wrapped salmon fillet over medium-high heat for 10–14 minutes without flipping. The foil traps steam and cooks the fish gently. Check with a thermometer through the foil — it should reach 125°F / 52°C for medium or 145°F / 63°C for USDA well-done.
Is charcoal or gas better for grilling salmon?
Both work well. Charcoal adds a subtle smoky flavour that pairs naturally with salmon, but gas gives you more precise temperature control — helpful since salmon overcooks quickly. If using charcoal, set up a two-zone fire so you have a cooler side to move the fish if it's cooking too fast.

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