How To Grill Salmon On A Charcoal Grill

How To Grill Salmon On A Charcoal Grill

Grilling salmon on a charcoal grill is simple and yields a delicious, smoky flavor. Here's a step-by-step guide.

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1. Prepare the Charcoal Grill

Light the charcoal and allow it to burn until it’s covered with a layer of white ash, which takes about 20–30 minutes. Once ready, arrange the coals to create two heat zones: a direct heat zone (hotter) for searing and an indirect heat zone (cooler) for slower cooking. Push the coals to one side of the grill, leaving the other side clear.

2. Prepare the Salmon

Pat the salmon dry with paper towels and brush it with olive oil or melted butter to prevent sticking. Season it with salt, pepper, and any additional spices or marinades you prefer. Leave the skin on for easier handling, as it helps hold the fish together on the grill.

3. Oil the Grill Grates

Brush the hot grates with oil using a heatproof brush or a folded paper towel dipped in oil. This step is essential to keep the salmon from sticking.

4. Start Grilling

Place the salmon skin-side down over the direct heat zone. Let it cook undisturbed for about 2–3 minutes to develop a crust. If you’re worried about sticking, you can place the salmon on a piece of perforated foil.

5. Move to Indirect Heat

After searing, carefully move the salmon to the indirect heat zone. Close the lid and let it cook for another 4–6 minutes, depending on the thickness of the salmon, until it’s cooked through. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125–130°F for medium-rare or 140°F for well-done.

6. Optional Cedar Plank Method

For extra flavor, soak a cedar plank in water for 1–2 hours, then place the salmon on the plank and grill over indirect heat. This adds a subtle, smoky flavor to the fish.

7. Serve

Remove the salmon from the grill using a spatula. Let it rest for a couple of minutes before serving. Garnish with lemon wedges, fresh herbs, or a drizzle of olive oil for added flavor.

Would you like suggestions for marinades, sides, or serving ideas? Let me know in the comments!!!

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