How long does it take to cook a whole salmon on the grill?

Cooking a whole salmon on the grill can take anywhere from 15 minutes per 1-inch thickness up to an hour for a large filet. The cooking time depends on a few factors:

Thickness of the fish – A 1-inch thick salmon filet takes about 15 minutes. A 3-inch thick filet can take 45 minutes or more.
Cooking temperature – Hotter grills will cook the salmon faster. Temperatures between 400-450°F are ideal.

Type of salmon – Fattier salmon like King and Sockeye can take a bit longer than leaner Atlantic salmon.
Bone structure – Salmon cooked on the bone takes longer than a filleted or butterflied filet.

So for a typical store-bought salmon filet of around 1-2 inches thick, you can expect the cooking time to be 15-30 minutes. Whole salmon that includes the head and bone structure will take closer to 45-60 minutes depending on thickness. The best way to tell when it’s done is to check for flakiness in the thickest part of the fish.

Table of Contents

Choosing Your Salmon

When choosing salmon for grilling, here are some tips:

Pick filets or a whole fish that are evenly thick throughout. Thicker parts will take longer to cook.
Go for the freshest fish possible for the best flavor and texture.

Wild-caught Alaskan salmon like King, Sockeye, Coho are great for grilling and have more omega-3s.
Make sure the fish doesn’t smell overly “fishy.” It should have a mild scent.
Calculate about 1/2 pound of fish per person when buying a whole side.

The most popular salmon filet cuts for grilling include:

Whole salmon side or filet – Includes skin, pin bones, belly fat, 1.5-3 inches thick
Center-cut filet – Skinless, boneless, portion of the thickest part, 1-2 inches thick

Butterflied – Salmon filet sliced horizontally and opened up, quick grilling

While whole fish look impressive, butterflied or center-cut filets are often easier to work with and cook more evenly.

Prep Work

Once you have your salmon, here are some tips for prepping it for the grill:

Thaw frozen salmon in the fridge overnight if using frozen
Pat the fish dry with paper towels
Brush lightly with oil or rub on a little olive oil, salt, and pepper

Make 3-4 shallow slashes along the skin side if cooking skin-on
For whole fish, stuff the cavity with lemon and herbs
Let sit while you preheat your grill if time allows

Preheating the grill is important so it reaches the ideal 400-450°F temperature when you’re ready to cook. This helps ensure even cooking and crispy skin.

Grilling Methods

There are two main methods for grilling salmon – direct or indirect heat.

Direct Heat

This involves cooking the salmon directly over the heat source. Use this for thinner filets up to 1 1/2 inches thick.

Preheat grill to 400-450°F.
Oil the grates to prevent sticking.

Place salmon skin-side down first if cooking skin-on.
Cook uncovered, turning once halfway through.
Cook 10-15 minutes total depending on thickness.

The high heat helps sear the outside while cooking the inside. Keep a close eye to prevent burning.

Indirect Heat

This method uses indirect heat by placing the salmon off to the side of the heat source. Use for thicker fillets and whole salmon.

Preheat grill to 350-400°F.
Oil grates and place salmon skin-side down on unoiled side of grill.
Cover grill and cook for 25-30 minutes, until opaque and flaky.

Turn half-way through if desired.
Add wood chips to grill for extra smoke flavor.

The more gentle heat slowly cooks the fish through without burning the exterior. Add sauce glaze during the last 5-10 minutes if desired.

Doneness Tips

It can be tricky judging when salmon is cooked through, but here are a few tips:

Use a meat thermometer – aim for 135°F for medium-rare.
Check thickness – Should flake apart when gently pressed along the thickest part.

Look at color – Flesh should be opaque and slightly pink when done.
Watch for drippings – Fatty oils will start dripping when fish is cooked through.

Don’t overcook the salmon or it will dry out. Take it off the grill a little before it seems totally done, as the heat will continue cooking it slightly.

Serving and Pairs

Grilled salmon tastes delicious on its own, but here are some tasty serving suggestions:

Squeeze fresh lemon over the top.
Drizzle with olive oil, salt, and pepper.

Top with mango salsa, pesto, or barbecue sauce.
Serve with grilled veggies like asparagus, zucchini, or corn.
Toast some bread and make salmon tacos or sandwiches.

Pair with a savory rice dish or fresh garden salad.

Grilled salmon also pairs nicely with lighter wines like Pinot Grigio, Sauvignon Blanc, and Pinot Noir. Iced tea, lemonade, or a cold beer are other good options.

Tips for Grilling Whole Salmon

Cooking a whole side of salmon or entire fish requires some extra attention:

Use indirect heat around 375°F.
Calculate 15-20 minutes per inch of thickness.
Check the thickest part near the head for doneness.

Insert lemon slices, herbs, onions in the cavity.
Place a foil tent over the tail if it overcooks.
Let rest before carefully lifting from skin.

Watch for pinbones when serving.

While grilling a whole salmon sounds ambitious, it’s very doable with the right technique. Go slowly, use indirect heat, and keep a close eye on it.

Common Grill Mistakes

It’s easy to over or undercook salmon on the grill. Watch out for these common mistakes:

Grill temperature is too hot or cold – Use 400-450°F for best results.
Fillets are too thick – Stick to 1-1 1/2 inches max for direct heat.
Skin sticks to the grill – Oil the grates and don’t move the fish once placed.

Salmon overcooks or dries out – Use a meat thermometer and don’t overdo it.
Undercooked inside – Check thickest part and adjust time accordingly.
Lack of seasoning – Salmon needs salt, pepper, oil for optimal flavor.

It just takes practice to master the perfect grilled salmon. Play with different techniques to find what works best for you.

Cedar Plank Grilling

Another unique method for cooking salmon on the grill is using a cedar plank. Here’s how:

Soak plank in water 1 hour to prevent burning.

Preheat grill to 400°F.
Place soaked plank directly on grill for 3-5 minutes.
Put salmon filet skin-side down onto hot plank.

Cover and cook about 10-15 minutes until cooked through.
Cedar infuses a nice woody flavor.

The cedar plank moderates the heat while providing robust flavor. It prevents flaky fish from falling into the grates.

Time Chart by Thickness

To summarize, here is an approximate grilling time chart based on the thickness of your salmon cut:

Salmon Thickness	Grilling Time
1 inch	10-12 minutes
1 1/2 inches	15-18 minutes
2 inches	20-22 minutes
2 1/2 – 3 inches	25-30 minutes

Remember these are general estimates. Times vary based on the particular cut, whether it’s a whole salmon or fillet, bone-in vs boneless, and other factors. Use the times as a starting point but always rely on visual and temperature cues to gauge perfect doneness.

Conclusion

Grilling salmon to tender, juicy perfection just takes a little salmon grilling know-how. Aim for a thicker cut in the 1-2 inch range, grill over direct 400-450°F heat or indirect 350-400°F heat depending on thickness. Cook until opaque and flaky in center, about 10-15 minutes per inch. Watch closely to prevent overcooking.

With the right prep, seasoning, and technique you can master restaurant-quality salmon off your own grill at home. Invite some friends over and enjoy this tasty and healthy fish all summer long. The possibilities are endless for creative recipes to make your grilled salmon shine.