Grilled Salmon

By Steven Raichlen

Updated Oct. 12, 2023

Grilled Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(254)
Notes
Read community notes

Salmon is the perfect fish for grilling: It’s rich-flavored and intrinsically fatty, which keeps it from drying out when exposed to the high, dry heat of the fire. So why do so many cooks leave half the fish stuck to the grate when grilling it? Nerves are part of it: The moment you put the fish on the grill, you may feel compelled to move it, thereby proving to yourself it hasn’t stuck. When fish first hits the grill, it will stick — that’s the nature of piscine protein. The secret is to let it grill for a few minutes without touching it, after which the proteins will release from the hot metal. These two other techniques guarantee stick-free fish: First, select fish steaks, which are less prone to falling apart than fillets. Second, slather the fish with mayonnaise-mustard sauce before grilling. The mayonnaise acts as a lubricant to keep the fish from sticking.

Featured in: 5 Dishes Everyone Should Know How to Grill

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Ingredients

Yield:4 servings
  • 4center-cut salmon steaks, each ¾- to 1-inch thick
  • Kosher salt and freshly ground black pepper
  • ¾cup mayonnaise
  • ½cup grainy mustard or Dijon-style mustard
  • Neutral oil, for greasing the grill grate
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

765 calories; 65 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 29 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 42 grams protein; 709 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the salmon steaks on both sides with salt and pepper.

  2. Step 2

    Combine the mayonnaise and mustard in a small bowl and whisk to mix. Using a spoon, spread some of the mixture on the fish on both sides (about 2 tablespoons per side).

  3. Step 3

    Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

  4. Step 4

    Arrange the salmon steaks diagonally on the hot grill grates and lower the lid to cover. Grill the fish on one side, undisturbed, for 3 to 4 minutes. By the time the bottoms of the salmon steaks show grill marks, they will release easily from the hot grates; turn them over with a thin-bladed spatula.

  5. Step 5

    Spoon the remaining mustard mayonnaise on top, in the center of each salmon steak. Close the grill lid and grill the second side until the grill marks are browned on top and the salmon feels semi-firm when pinched between your thumb and forefinger on the sides.

  6. Step 6

    Transfer the salmon to a platter or plates and serve.

Ratings

4 out of 5
254 user ratings
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Cooking Notes

Marv

I learned years ago, from the Canada Fishing Board, the basic rule for cooking fish. Weather grilling, or roasting..ten minutes of cooking for each inch thickness..temperature 120 ..

Billy

Salmon filets do not need to be turned. Just place them skin-side down for 17 minutes, undisturbed, with the grill cover on. Then remove and eat.

Nick C

Subbing a vegan mayo works really well if you’re cooking for people with egg allergies. I mix mine with wasabi instead of mustard for the extra zing. Easy, healthy, and delicious.

Kim

Seems the mustard-mayo combo is rather flammable, at least for my gas grill set up. I recommend NOT walking away from your salmon at all, so you can move the fish if needed. My salmon was in flames at 3 minutes. Still tasty but had to peel off some char. Learned my lesson...

RED

These aren’t salmon fillets, they are a different cut.

Vicki

I have caught some of the best salmon from the Rangeley Maine area and the Miramichi Canada area. My husband wrote many standards on PCBs in our waters. He always felt farm raised was safer. I do agree re filet vs steak

Cindy

I love and make salmon in the oven all the time. For 1 LB: - place the salmon skin side down on a foil lined sheet pan - salt and pepper the salmon - mix 2-3T of mayo with 2T of Dijon mustard and 1T of grainy mustard; sometimes add a heaping T of prepared white horseradish; sometimes add 1 T of maple syrup. -Spread on the top of the salmon. -roast in oven for 15 " (or to desired done-ness) at 400 degrees - let rest for 10 minutes - skin will stick to the foil and will easily be left behind

Yuri

Followed the recipe. 3 to 4 minutes per side is all that you need on the grill. The result was juicy and yummy salmon steaks.

Mia

Brine fish first - 5 Tbsp fine sea salt in 2 quarts water. Very thick fillets about 5 mins per side. Temp - ideal around 115 F.

patti

I added about a tablespoon of honey to the mayo/mustard mixture and the flavor was great. My salmon steaks were quite bony, so I will try a different cut next time

Charles

Mayonnaise, horseradish, lemon zest, salt, pepper. Grill.

Lorraine B

Followed the recipe as written, with salmon steaks. Fabulous, juicy, great presentation and taste. Easy peasy ...... a keeper!

Claire Duncan

Great idea. I hate fish sticking to the grill. Add lemon at the end. It ties the room together.

jimmi

I cook a lot of salmon and steelhead on the grill and find that it is much less likely to stick if you: 1) start with a clean grill and grates wiping them down with canola oil after a thorough brushing, and, 2) coat your fish with a thin layer of canola or avocado oil. I cook filets flesh side down for 3-4 min, flip and finish on the skin, adding whatever glaze I prefer to the flesh at that point. The recommendation to leave the fish unmoved until your ready to flip absolutely helps as well.

Beverly

Cooked in broiler. Flavor was good, but had to scrape off that icky white stuff that seeps out of the salmon. Is there a way to prevent that happening?

Stephanie R

This recipe doesn't make sense where it says "grill the second side until the grill marks are browned on top." Someone please explain "grill marks ... browned on top."

Chris B.

Better wording would be: Grill the second side until grill marks are visible.

Ken

If using a Weber kettle with charcoal, would I leave the top off? Thanks

Jenn M

very easy!

Jenn M

Those in the pic are salmon steaks

oxalis

Salmon DEFINITELY Dries out if it is overcooked! I live in salmon country, I know this. It should just turn opaque at the middle and it's done. It will continue to cook off the grill.

Elaine

Any suggestions on how to cook the salmon in the oven?

Cindy

I love and make salmon in the oven all the time. For 1 LB: - place the salmon skin side down on a foil lined sheet pan - salt and pepper the salmon - mix 2-3T of mayo with 2T of Dijon mustard and 1T of grainy mustard; sometimes add a heaping T of prepared white horseradish; sometimes add 1 T of maple syrup. -Spread on the top of the salmon. -roast in oven for 15 " (or to desired done-ness) at 400 degrees - let rest for 10 minutes - skin will stick to the foil and will easily be left behind

Teri Gray

Substitute dill, fresh or dried, for the Dijon.

s zupic

love dill always with my salmon

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