Learning how to grill salmon on a gas grill is a rite of passage for grillers who are ready to move beyond burgers and hot dogs. While there’s nothing wrong with the tried-and-true classics, sometimes you’re in the mood for seafood!
Grilling salmon (and other fish) can be tricky. From a technical standpoint, if you don’t do it right, it’s easy to end up with a mess of meat that falls apart and sticks to the grate.
On the flavor side of things, grilled salmon can be bland, rubbery, overcooked, or undercooked if you’re not careful.
Cooking salmon on a gas grill is a little easier than other species, as the meat is firmer and more resilient. It’s a great introduction to fish grilling. That said, it still requires finesse. Follow this guide—you’ll be enjoying juicy, flavorful, flaky salmon in no time!
1. Choose Your Method
There are two ways to grill salmon: directly on the grill and wrapped in foil. We highly recommend the direct method, as getting a beautiful sear locks in the juiciness and makes for a richer, more complex flavor profile overall.
If you’re working with a large filet, you may find that the tin foil approach is easier. Just know that you’re going to miss out on that bold taste and appetizing flash marks! Moving on, we’re going to focus on cooking salmon on a gas grill directly over high heat, foil-free.
2. Use the Right Cut
A big part of understanding how to grill salmon on a gas grill is starting with an ideal cut. Skip the flimsy filets, as they’re prone to falling apart. When possible, choose a center-cut filet—they’re thicker and the uniform cut helps to prevent uneven cooking.
Beyond thickness, you’ll want to select a filet with the skin on. Not only does the skin add awesome flavor, but it helps to hold the meat together so you don’t end up cleaning the inside of your grill instead of enjoying a feast.
3. Prepare the Salmon
Before you put your salmon on the gas grill, let the filet sit for 20 minutes or so until it reaches room temperature. This will help it cook evenly throughout.
Next, season your salmon. How you season is a matter of preference, but we recommend keeping it simple so the natural salmony goodness comes through bright and clear. Some kosher salt and cracked pepper should do the trick.
If you want to get a little more zesty, a dash of green herbs can complement the flavor without being overbearing. Thyme, dill, rosemary, basil, and parsley are popular picks. We recommend choosing just one and using it lightly.
When you’re done cooking salmon on a gas grill, a generous splash of freshly squeezed lemon juice will brighten up the flavor profile and really tie everything together. Salt, pepper, lemon, and (maybe) an herb are all you need for perfect salmon.
4. Oil the Grates
We don’t usually recommend oiling your grates, but salmon and other fish are notorious for getting stuck. If you’re learning how to grill salmon on a gas grill for the first time, you don’t want to risk it. A light coating of olive oil should help you avoid a sticky situation.
5. Cook on High Direct Heat
The key to perfectly seared salmon on a gas grill is cooking it hot and fast. You’re going to use direct heat for the entire process.
- Preheat your grill on high.
- Place the filet(s) on the hottest section of the grill with the flesh down and skin up.
- Close the lid.
- Let it cook for 2-3 minutes until the meat touching the grate turns opaque.
- Carefully flip the salmon so the skin side is down.
- Cook for another 2-3 minutes or until all the visible translucent meat turns opaque.
- Remove the salmon when it’s a few degrees below 145°F (it’ll keep cooking for a few minutes after being removed).
6. Let the Salmon Rest
When you’re done cooking your salmon on the gas grill, let it sit under a foil tent for 5 minutes or so before you dig in. Besides letting it cool, this gives the juices time to redistribute throughout the meat, resulting in a better texture and flavor.
Whether you’re cooking a juicy ribeye steak, chicken breasts, or pork, resting your meat is a must! Be patient—the wait is worth it.
Grill Like a Pro With FlavrQ
So that’s the basic formula for how to grill salmon on a gas grill. It’s important to note that if your gas grill isn’t getting hot enough to sear the fish properly (a common problem), we have a simple and effective solution: our proprietary grilling system.
FlavrQ significantly increases the heat of stock gas grills, making it possible to sear and seal salmon on a gas grill to perfection. Gas grills are great, but producing extreme heat isn’t their strong point.
FlavrQ doesn’t merely improve your gas grill’s performance. It also infuses your food with authentic charcoal-grilled flavor. It’s a game-changer for gas grillers who are tired of sacrificing taste for convenience.
Explore Our Patented Grilling System Now
FlavrQ consists of two parts: the FlavrQ Grid and our patented Charcoal Chips™. Most gas grills are compatible with the Grid (measure your grill to confirm before ordering). It installs in seconds with no special tools or skills needed.
With the Grid in place, you can add Charcoal Chips™—the 100% natural fuel derived from sustainable Canadian sugar maple wood. If you thought cooking salmon on a gas grill over an open flame wasn’t possible, it’s time to taste the difference!
Knowing how to grill salmon on a gas grill is the first step. Now, get your FlavrQ Starter Kit to start enjoying charcoal-grilled flavor and perfectly seared foods without giving up gas grill convenience.
Our BBQ blog is packed with other easy and juicy grilling recipes, as well as tips and techniques from our in-house grill masters. Check back often for updates. Transform your backyard BBQs with our patented gas grill accessories!