A standard 1-inch thick salmon fillet needs about 10 minutes total on a hot grill: 6 to 8 minutes skin-side down, then 2 to 4 minutes on the flesh side. But here’s what matters more than any timer: the thickness of your fish and the heat of your grill. A thin tail piece cooks in 6 minutes while a thick center cut might need 15. Your thermometer tells the real story.
Grilling Time by Thickness
| Thickness | Skin-Side Down | Flesh-Side Up | Total Time | Internal Temp |
|---|---|---|---|---|
| ½ inch | 4-5 minutes | 1-2 minutes | 6-7 minutes | 125-130°F |
| ¾ inch | 5-6 minutes | 2-3 minutes | 8-9 minutes | 125-130°F |
| 1 inch | 6-8 minutes | 2-4 minutes | 10-12 minutes | 125-130°F |
| 1½ inches | 8-10 minutes | 3-5 minutes | 12-15 minutes | 125-130°F |
| 2 inches | 10-12 minutes | 4-6 minutes | 15-18 minutes | 125-130°F |
These times assume a high-heat grill running between 450°F and 550°F. Medium heat adds 2 to 3 minutes. Cooking in foil adds another 3 to 5 minutes since you’re steaming more than searing.
Temperature Beats the Clock Every Time
Forget the timer. Your instant-read thermometer is the only tool that tells you the truth. Slide it into the thickest part of the fillet, parallel to the grates so you’re reading the center, not just the surface.
Pull your salmon at 120°F to 125°F for medium-rare with a dark pink center that’s silky and moist. The fish continues cooking after it leaves the grill, climbing another 5 degrees as it rests. This is carryover cooking, and it’s why you remove salmon before it looks fully done.
For fully cooked salmon, take it off at 140°F. It will reach the USDA-recommended 145°F during its rest. Any hotter and you’re heading toward dry, chalky territory.
If you prefer your salmon on the rare side, that deep jewel-toned center barely set, aim for 115°F to 120°F. Some people love it almost sashimi-like. Others want it cooked all the way through, opaque and flaky. Neither is wrong. Your thermometer lets you hit your target precisely.
Why Thickness Matters More Than Weight
A 6-ounce piece of salmon and a 1-pound piece take nearly the same time to cook if they’re the same thickness. Heat travels through the fish from the grill surface toward the center. A thin piece reaches its center quickly. A thick piece takes longer, regardless of its total weight.
Measure thickness at the thickest point, usually the head end of the fillet. Tail pieces taper thin and cook faster. If you’re grilling multiple pieces, group similar thicknesses together. Pull the thin ones early.
Center-cut fillets around 1 to 1½ inches thick are ideal for grilling. They cook evenly, they’re easy to flip, and they give you that perfect contrast between a seared crust and a tender interior.
When you have uneven pieces, you have two choices. Start the thicker pieces first, adding thinner ones a few minutes later. Or accept that thin pieces come off the grill early while thick ones stay. No drama, just adjust.
When Your Salmon Is Actually Done
You don’t need a thermometer to know your salmon is ready, though it helps. The fish tells you.
Color shifts from translucent deep pink to opaque lighter pink. The flesh firms up but still gives slightly when you press it gently with your finger. It shouldn’t feel squishy like raw fish or hard like overcooked protein.
The salmon flakes easily when you slide a fork into it and twist gently. The layers separate cleanly without falling apart. Undercooked salmon resists flaking and looks wet and glossy at the center. Overcooked salmon flakes too readily and looks dry.
You’ll see white albumin starting to seep from the fish, those creamy white dots or streaks on the surface. A little is normal. A lot means you’re pushing past medium into well-done territory.
Make a small cut into the thickest part with a paring knife and peek inside. You’re looking for your preferred level of doneness: a dark pink center for medium-rare, an opaque pale pink for medium, fully opaque for well-done.
The skin crisps and releases from the grill grates cleanly when the salmon is ready to flip. If it sticks, give it another minute. Trying to force it tears the fillet.
The Timing Mistakes That Ruin Salmon
Starting with a cold grill. Your salmon needs immediate, intense heat to sear and release from the grates. Preheat for 10 to 15 minutes minimum. You should hear that satisfying sizzle when the fish hits the metal.
Flipping too early. The salmon tells you when it’s ready by releasing easily from the grates. Try to flip before that moment and you’ll tear the fillet. Most of the cooking happens skin-side down anyway. Be patient.
Walking away. Salmon cooks fast. Twelve minutes from raw to overcooked is a narrow window. Stay close. Watch your fish. Adjust heat if it’s browning too quickly or taking too long.
Ignoring carryover cooking. That fish keeps cooking after you remove it from heat. Pull it 5 degrees before your target temperature or you’ll overshoot. Medium-rare becomes medium. Medium becomes dry.
Using fillets with wildly different thicknesses. They won’t finish at the same time. Either start thick pieces first or accept that you’re pulling thin pieces off early while thick pieces finish.
Adjusting Time for Your Grill Setup
Direct high heat (450°F to 550°F) is the standard method. Skin-side down on screaming hot grates, lid closed, checking at 6 minutes. This gives you that crispy skin and a good sear.
Medium heat (350°F to 400°F) adds a few minutes but reduces the risk of burning. Good for thicker cuts or if your grill runs hot. Figure 12 to 15 minutes for a 1-inch fillet instead of 10.
Foil packets change the game entirely. You’re steaming more than grilling. A 1-inch fillet in foil needs 14 to 18 minutes at medium-high heat. The advantage: foolproof, no sticking, easy cleanup. The drawback: less char, softer skin.
Cedar planks add smoke and flavor while protecting the fish from direct heat. Salmon on a soaked plank takes 10 to 15 minutes at 400°F. No flipping required. The wood does the work.
Grill mats sit on top of the grates and prevent sticking. They extend cooking time slightly, maybe 2 minutes, since they buffer the direct heat. Convenient, especially if your salmon is skinless or delicate.
Two-zone grilling, where you sear over high heat then finish over lower heat, gives you the most control. Sear skin-side down on the hot side for 6 minutes, then slide to the cool side and close the lid for another 4 to 6 minutes until done. This method works beautifully for thick fillets that need time to cook through without burning the exterior.
Gas grills heat evenly and hold temperature well. Charcoal grills run hotter in spots and cool down faster. Adjust your timing and move the fish to cooler zones if one area is too aggressive. Pellet grills and smokers run lower, around 350°F to 400°F, and take a bit longer but deliver incredible flavor.
Your grill, your heat source, your fish thickness, your preferred doneness: these variables make exact timing impossible. The numbers in the table give you a solid starting point. Your eyes, your thermometer, and your experience refine it. After a few rounds, you’ll know your grill’s personality and your salmon will come off perfectly every time.
