Recipes for "grilled salmon"

Gather all ingredients.

Season salmon fillets with lemon pepper, garlic powder, and salt.

Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved. Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side.

Serve and enjoy!

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Whisk together paprika, garlic, onion, brown sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500°F for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.

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Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

Preheat grill to medium high-heat.

Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.

Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl; reserve 1/4 cup for basting.

Place salmon fillets in a shallow dish and pour remaining marinade on top. Cover and refrigerate for 30 minutes.

Preheat the grill for medium heat and lightly oil the grate.

Remove fillets from the refrigerator; discard marinade. Place fillets on the preheated grill skin-side down. Cook, basting occasionally with reserved marinade, until fish flakes easily with a fork, 15 to 20 minutes.

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.

Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.

Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

Preheat an outdoor drill for medium heat and lightly oil the grate.

Brush both sides salmon with oil. Cook on the preheated grill, skin-sides down, until easily flakes with a fork, 10 minutes.

Meanwhile, add cream cheese and milk to a saucepan; cook over medium heat until cream cheese completely melted and sauce well blended, stirring constantly, 2 to 3 minutes. Stir in pesto.

Top salmon with sauce and parsley to serve.

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.

Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.

Stack flatbreads; wrap tightly in heavy duty aluminum foil.

Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.

Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.

Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.

Place salmon fillets in a shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.

Heat sesame oil in a large skillet over medium-high heat.

Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved marinade over salmon; sprinkle with sesame seeds.

Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Preheat an outdoor grill for high heat and lightly oil the grate.

Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.

Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.

Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.

Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.

Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Heat olive oil in a large saucepan over medium-high heat. Add onion and celery; sauté until tender, 5 to 7 minutes. Add flour, salt, and black pepper; stir until well combined.

Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium; simmer until thickened, about 10 minutes. Add potatoes, salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir in Swiss cheese and Cheddar cheese until cheeses are melted and heated through, about 5 minutes. Garnish servings with green onion.

Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Place salmon on preheated grill and discard marinade.

Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes.

Meanwhile, cut kernels from cobs into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to release the juices.

Add ¼ cup green onions (white and light green parts) and red bell pepper to bacon; cook and stir until vegetables just become tender, about 2 minutes. Stir in corn; cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, 1 pinch cayenne pepper, salt, and black pepper. Remove from heat.

Coat both sides salmon fillets with vegetable oil; season with remaining 1 pinch cayenne pepper, salt, and black pepper.

Cook on the preheated grill until good grill marks appear, fillets flake easily with a fork, and salmon is still slightly pink in the center, about 5 minutes per side. Cracks in salmon flesh as you cook the fillets allows you to see doneness in the middle.

Divide spinach leaves between two plates; top each with a salmon fillet and ½ bacon relish. Garnish with a few green onion tops.

Gather the ingredients.

Double up layers of aluminum foil to make a "pan" large enough to hold salmon fillet; place onto a baking sheet. Arrange fillet, skin-side down, in foil "pan."

Whisk basil, honey, lemon juice, oil, soy sauce, shallots, Worcestershire sauce, and ginger together in a small bowl until combined; pour over salmon fillet and marinate for about 20 minutes. Meanwhile, preheat an outdoor grill for medium-low heat.

Slide the foil pan holding salmon fillet off the baking sheet onto the preheated grill. Grill, covered, until salmon flakes easily with a fork, but not too dry, 10 minutes per inch of thickness, about 20 minutes. Slice fillet, using a spatula to scoop fillet off the skin. The skin will stick to the foil and your grill will remain clean.

1. Place the salmon in a 9×13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into flesh.

2. In a glass jar or bowl, combine the remaining 1/4 cup olive oil, lemon juice, mustard, honey, cayenne, and a pinch of salt. Shake or whisk until smooth and creamy.

3. To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water – 1 tablespoon at a time as needed to thin the sauce.

4. Heat your grill, grill pan or skillet to medium high heat. Place salmon on grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque. Remove the salmon from the grill and drizzle with the honey mustard.

5. Toss together the tomatoes, basil, olive oil, and a pinch of salt.

6. To serve, spoon the tomatoes over the salmon and serve the avocado sauce alongside.

1. Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal.  Heat grill to medium heat.

Heat grill to medium heat.

2. Lay the whole salmon, skin side facing down, on top of the cedar plank. Rub the flesh of the salmon with lemon zest, ginger, garlic, and black pepper. Place on the grill and cover the grill. Grill for 15-20 minutes, or until the salmon is cooked to your liking.

4. Meanwhile, in a small bowl, combine the soy sauce, honey, and chili paste. During the last 5 minutes of cooking, brush the soy sauce mix over the salmon.

a small bowl, combine the soy sauce, honey, and chili paste. During the last 5 minutes of cooking, brush the soy sauce mix over the salmon.

5. Using a large spatula, remove from the grill. Top with salsa and serve.

5. Using a large spatula, remove from the grill. Top

with salsa and serve.

6. To make the salsa, combine all ingredients in a bowl. Spoon over the salmon.

1. Place the salmon in a 9x13 inch baking dish.

2. In a blender, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, cayenne, salt and pepper. Pulse until combined. Pour the marinade over the salmon and let set for 15 minutes.

3. Heat your grill, grill pan or skillet to medium high heat.

Heat your grill, grill pan or skillet to medium high heat.

4. Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness, brush the salmon with the marinade as it cooks. Remove the salmon from the grill.

4. Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness, brush the salmon with the marinade as it cooks. Remove the salmon from the grill.

5. To serve, pat the salmon with butter and allow it to melt. Serve topped with the tomato avocado salsa. Enjoy!

1. In a medium bowl, combine the tomatoes, avocado, lime juice, cilantro, jalapeño, and a pinch of salt. Serve alongside the salmon.

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.

Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Whisk together lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper, and black pepper in a medium bowl until well combined; pour into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove salmon from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes per side, depending on thickness.

Preheat the grill to medium heat and lightly oil the grate.

Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.

Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate.

Season salmon fillets with salt and black pepper; drizzle with 2 tablespoons oil.

Whisk mayonnaise, Dijon mustard, tarragon, remaining 2 tablespoons oil, lemon zest, lemon juice, and garlic together in a bowl; season with salt and black pepper. Set sauce aside.

Cook salmon on the preheated grill until it flakes easily with a fork, 5 to 10 minutes. Transfer to a serving plate; top with sauce.

In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

Preheat a grill for high heat.

Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.

Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

Whisk lemon juice, oil, vinegar, garlic, and rosemary together in a small bowl.

Season salmon with salt. Place into a shallow glass dish and pour marinade over top. Cover and refrigerate for at least 30 minutes.

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove salmon from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.

Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.

Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.

Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.

In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.

Preheat an outdoor grill for high heat.

Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Set the grill for high, direct heat.

Prepare the asparagus by breaking or cutting off any tough bottom ends (you can save them for stock, or discard).

Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).

Coat them with olive oil and sprinkle salt over them.

Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.

(Alternatively, you can use a grill pan, heat on high.)

Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

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Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.

While the grill is heating, mix the fresh dill with the butter in a small bowl.

When the grill is hot, scrape down the grates with a grill brush. Pour a little olive oil onto a paper towel and use tongs to wipe down the grill grates.

Coat the salmon in the remaining 2 tablespoons of oil and place it, skin side up, onto the grill grates. Grill over high heat for 2 to 4 minutes (depending on how thick your salmon pieces are) undisturbed.

Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill.

Cover and grill it for another 3 to 5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.

To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.

Gather all ingredients.

Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.

Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.

Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.

Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.

Remove salmon from marinade and place on planks; discard marinade.

Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.

Cut fillets 1 1/2 to 2 inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them flesh-side down in the marinade.

Marinate for 20 minutes for a quick marinade (you can do this at room temperature while you are preparing the grill) or if you have more time, from 1 to 2 hours in the refrigerator.

Before grilling, remove fillets from marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.

Prepare the grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).

When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), brush the grill grates with oil. (The best way to do that is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.)

Place salmon fillets on grill, flesh side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1 to 3 minutes on the first side, depending on how thick the fillets are.

Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over. Otherwise, they may fall apart.

Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is close to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.

If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium.

Close the grill lid. Cook for another 2 to 5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.

Remove from grill and serve immediately.

Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do.

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