# Grilled Salmon: How to Get It Perfect

> Juicy salmon on a cedar plank with lemon-dill butter. Direct vs. indirect explained.

Grilled salmon is one of the simplest and at the same time most demanding disciplines. A few minutes too long and it turns dry and mealy. With the right technique, you'll get restaurant quality out of your grill.

## Which Salmon?

Fresh salmon should be glossy, and the flesh should spring back when you press it. Give it a sniff - it should smell of the sea, not fishy. If you can, buy a whole fillet with the skin on. The skin protects the flesh from drying out.

Wild salmon has less fat and cooks faster. Farmed salmon is more forgiving. If you're just starting out, go for farmed.

## The Two Methods

Direct grilling over high heat: fast, crispy, but risky. Only works with thick pieces (at least 3 cm).

Indirect grilling at low heat: more even, safer, ideal for beginners. Also perfect for the cedar plank.

## Option 1: Direct, Skin On

- 600 g salmon fillet with skin, about 3 cm thick
- 2 tbsp olive oil
- Salt and pepper
- 1 lemon

Grill on high heat, about 220°C. Oil the grate well, otherwise the salmon will stick instantly. Pat the salmon dry, brush with olive oil, season with salt and pepper.

Place it skin side down on the hot grate. Don't move it! Leave it for 4 to 5 minutes. The skin crisps up and releases itself from the grate.

Turn it carefully, another 2 to 3 minutes. Core temperature 50 to 52°C for medium - translucent at the centre. If you want it fully cooked through: 60°C. But careful, at that point it's already borderline dry.

Take it off the grill, drizzle with lemon juice and let it rest for 2 minutes.

## Option 2: Cedar Plank

This method adds a wonderfully smoky flavour and guarantees juicy salmon.

- 1 cedar plank (from a specialist shop or online)
- 600 g salmon fillet
- 1 lemon, sliced
- 3 sprigs dill
- 50 g butter
- Salt, pepper

Soak the plank in water for at least 2 hours, weighing it down so it stays submerged. Some swear by soaking it in apple juice or beer for extra flavour.

Set up the grill at 180°C indirect. Briefly lay the plank on the hot grate until it starts to smoke lightly. Flip it over, place the salmon on it skin side down, and season with salt and pepper. Spread the lemon slices and dill on top, dot with butter.

Close the lid, 15 to 20 minutes over indirect heat. Core temperature 50°C. Serve straight from the plank - it makes an impression at the table.

## The Lemon-Dill Butter

The perfect companion to any grilled fish.

- 100 g butter, softened
- 1/2 bunch dill, finely chopped
- Juice and zest of one organic lemon
- 1 garlic clove, grated
- 1 tsp coarse sea salt
- Pepper

Mix everything together and shape it into a log in cling film. 30 minutes in the fridge, then cut into slices. A slice melting over hot salmon is a dream.

## Core Temperature Is Everything

Invest in a good probe thermometer. With fish, every degree counts.

- 45°C: raw in the centre (sashimi)
- 50°C: translucent, perfect
- 55°C: cooked through, still juicy
- 60°C: dry, avoid

Salmon keeps cooking after it comes off the grill. Better to pull it 2 degrees early.

## What to Serve With It?

- Grilled asparagus
- Baby potatoes cooked in foil
- Cucumber and yoghurt salad
- Lemon risotto
- Fresh bread with aioli

## Common Mistakes

- Fish straight from the fridge: cooks unevenly
- Grate not oiled: sticks and tears when turning
- Turned too often: falls apart
- No thermometer: nearly impossible to control
- Grilled straight out of the packaging: the moisture makes it steam

## Pro Tip

If you don't have a whole side of salmon but individual fillets: they only need 6 to 8 minutes in total. Close the lid for the last 2 minutes so they cook through without burning on the outside.

Also try trout or char on the plank. They work just as well, are often available locally, and are quite a bit cheaper.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*