Salmon fillets and steaks are naturals for both charcoal and gas grilling. When grilling salmon, the key is to get the timing right so the fish is perfectly tender every time.

How to Choose Fresh Salmon
Salmon has a moderately firm texture that helps it hold together well when grilling. When shopping, look for moist, cleanly cut fillets or steaks, and avoid those with a strong fishy odor.
Plan to grill salmon the day you buy it, or keep it loosely wrapped in the coldest part of the refrigerator for up to 2 days. If it hasn’t been previously frozen, you can freeze salmon for up to 3 months.

Prep Salmon for Grilling
Before grilling fish, rinse it and pat dry with paper towels.

To add flavor, use a dry rub or sprinkle with spices or herbs (thyme, dill, or basil work well with grilled salmon). Or marinate it in your favorite sauce. Keep in mind that salmon will pick up the flavors quickly, so even 15 to 30 minutes in a marinade can be enough to add big flavor to your grilled salmon.

How to Grill Salmon
Now that you’ve prepped the fish, it’s time to fire up the grill. Here are a few things to remember when grilling salmon:

Place fillets in a well-greased grill basket to ensure they stay intact. Nonstick or greased foil works, too; just be sure to cut a few small slits in the foil to let the juices run off. You can also grill salmon fillets and steaks directly on a greased grill rack. If the fillets still have skin, remove it after grilling.

For a gas grill, after preheating, reduce heat to medium. Place salmon on the grill rack over heat. Cover the grill and cook for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling. If you like, brush the salmon with olive oil or melted butter after turning to add flavor and keep it moist.

Salmon Grilling Tip: To test the level of heat, place the palm of your hand at the level of the grill rack and count the number of seconds you can hold it in that position. If the heat is medium, you should be able to hold your hand in the position for about 4 seconds.

How to Check Salmon for Doneness

When grilling salmon with the skin on, let the skin get crisp and brown. This way, the fish will pull away from the skin when you turn it.

Using a fork, check the flesh at the thickest part of the fillet. When it is done, grilled salmon will be opaque yet moist, and will pull apart easily.

We hope you have a yummy dinner with these tips from Coenergy Propane. We love to grill in the summertime and look forward to helping you find all of the grilling supplies you need. Visit us in our showroom today!