Do You Need to Flip Salmon When Grilling?

Grilling salmon can seem intimidating, especially when it comes to the big question – should you flip the fish or not? Opinions are divided on whether flipping salmon over during grilling is necessary or even advisable. In this article, we’ll examine the reasons for and against flipping, helping you decide the best approach for your perfect grilled salmon.

An Overview of Grilling Salmon

Salmon is a favorite choice for the grill. Its rich fatty texture becomes exceptionally moist tender and flavorful with the smoky char of the grill.

When grilling salmon fillets, the fish can be cooked directly on the grates or placed in a grilling basket or pan Salmon steaks are thick enough to grill directly on the grates without worry.

Grilling salmon takes just minutes at high heat, usually around 400-450°F direct heat. Typical grilling time is about 6-8 minutes total for 1-inch thick fillets.

The Case for Flipping the Fish

There are a few good reasons you may want to flip your salmon fillets over during grilling:

Promotes Even Cooking

Flipping the fish halfway through cooking allows both sides to get direct heat exposure. This can help prevent overcooking the bottom side while the top doesn’t get enough heat.

Develops Grill Marks

Flipping creates those attractive grill marks that many love about grilled salmon. It adds flavor and texture contrast.

Avoids Burning or Overcooking

A quick flip after just 2-3 minutes can ensure the fatty belly portion doesn’t overcook or burn before the thinner tail end is done.

Checks for Doneness

Flipping lets you peek at the underside to see if it’s cooked through. Then you can decide if it needs more time on the second side.

The Case Against Flipping Salmon

However, there are also good reasons you may want to refrain from flipping the salmon:

Risk of Breaking Apart

Salmon is delicate, especially the fattier belly portions. Flipping risks the fish falling apart or sticking to the grates.

Loss of Moisture and Flavor

Frequent flipping can lead to moisture loss as the salmon is exposed to heat on both sides simultaneously.

Uneven Cooking

If the grill grates aren’t perfectly clean and oiled, the fish may not lay flat when flipped, creating uneven cooking.

Easier Single-Side Method

Not flipping makes the grilling process simpler. Just place it down and don’t touch until ready to remove.

Best Practices for Grilling Salmon

Whether you decide to flip or not flip, here are some tips for success:

• Choose high-quality, fresh wild salmon. Opt for thicker steaks or center-cut fillets with skin on. Rinse and pat dry before grilling.

• Oil the cleaned and heated grill grates right before adding salmon. Use a grill brush to spread vegetable oil or spray over the grates.

• Brush both sides of the fish with oil. Salmon can be grilled plain or use citrus juice, herbs, spices or marinades to add flavor.

• For fillets, place on grates skin-side down first if not removed. Skin protects the delicate flesh.

• Grill on direct high heat, around 400°F to 450°F. This helps get a nice sear while not overcooking the interior.

• If flipping, do it gently and quickly using two spatulas. Don’t forcefully scrape fish or the flesh may tear.

• Grill until opaque and flaky in center, about 145°F internal temp. Baste with glaze or oils if desired.

• Let rest 5 minutes before serving. The fish will continue cooking a bit more off the grill.

Should You Flip?

The final decision depends largely on your specific needs:

If you want grill marks: Flip halfway through.

If using thinner tail-end fillets: Flip to prevent overcooking.

If using very thick cuts or steaks: May not need to flip.

If grill grates are dirty/not oiled: Don’t flip to avoid sticking.

For simplicity: Don’t flip.

So while the choice is yours, knowing what outcome you want makes it easier to decide on flipping technique. With high heat, a clean grill, and gentle handling, you can get perfect grilled salmon either way.

Yes, fish generally needs to be flipped while grilling, but it’s important to do so only once, and not repeatedly, according to Weber. Fish, especially skinless fillets, can be more delicate and easily break apart if turned too frequently.