For most typical fillets, salmon takes about 8–12 minutes to cook on a hot grill, depending on thickness and method.

Quick Scoop

  • Grill temperature: medium-high, about 375–400°F.
  • Rule of thumb: about 8–10 minutes total per inch of thickness.
  • Internal temp: pull at about 125–130°F for moist, medium; up to 145°F if you prefer well done.
  • Visual cue: flesh should be opaque on the outside, still slightly translucent and very moist in the center, and it should flake easily with a fork.

Basic Timing Guide

Skin-on fillets, directly on grates

  • Preheat grill to medium-high and oil the grates.
  • Place salmon skin-side down first.
  • Cook about 6–8 minutes skin-side down, lid closed.
  • Flip carefully and cook another 2–4 minutes.
  • Start checking for doneness at the 8-minute mark.

Skinless fillets, directly on grates

  • Oil the fish very well so it doesn’t stick.
  • Grill 4–5 minutes on the first side.
  • Flip gently and cook another 3–5 minutes.
  • Check internal temperature early to avoid drying it out.

Salmon in foil

  • Heat grill to medium-high.
  • Put salmon on foil with a bit of oil, lemon, herbs, etc., fold into a packet.
  • Grill 14–18 minutes, depending on thickness.
  • Open foil carefully (steam!) and check for flakiness and internal temp.

Mini How-To: Nail It Every Time

  1. Preheat and prep
    • Bring salmon to near room temp for 10–15 minutes.
    • Pat dry and lightly oil, then season with salt, pepper, and any rub you like.
  2. Grill with the lid closed
    • This keeps the heat even, like an oven.
    • Avoid constantly lifting the lid; let it cook.
  3. Use the temp or flake test
    • Insert an instant-read thermometer into the thickest part.
    • Or gently twist a fork in the thickest section: if it flakes but still looks juicy in the center, it’s done.
  4. Rest briefly
    • Take salmon off the grill and let it rest 3–5 minutes.
    • It will continue to cook slightly as it rests.

Different Viewpoints on Doneness

  • Some grillers love medium-rare salmon: they pull it at 120–125°F so the center stays silky.
  • Many home cooks go for medium (around 130°F) for a balance of safety and juiciness.
  • Food-safety guidelines often recommend 145°F , which is fully cooked but can be a bit drier if overheld on the grill.

Example Schedule (1-inch fillet)

  • 0:00 – Salmon on grill, skin-side down, lid closed.
  • 6:00 – Check bottom; if it releases, flip.
  • 6:00–9:00 – Finish cooking flesh side, start checking temp.
  • 9:00–10:00 – Pull when internal temp hits 125–130°F and let rest a few minutes.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.