Grilling Salmon to Perfection: Direct vs. Indirect Heat

Salmon is one of the most popular and versatile fish to cook on the grill When prepared properly, grilled salmon turns out moist, flavorful and delicious But there is an ongoing debate among home cooks about whether it’s best to grill salmon directly over the heat or using indirect heat. So which method yields better results? Let’s break it down.

Why Grill Salmon in the First Place?

There are many great ways to cook salmon, including baking, broiling, poaching and pan frying. But grilling imparts some unique benefits:

• Grilling salmon over a live fire adds delicious smoky flavor that you just can’t replicate with other cooking methods,

• The high heat of the grill sears and caramelizes the outside of the fish, giving it a lovely crust.

• Grilling cooks the fish quickly, keeping it nice and moist inside.

• It allows you to infuse tons of flavor from marinades, rubs or sauces.

• Grilling salmon is easy and relatively hands-off. Simply season the fillets, place them on the grill, and flip once.

• Grilled salmon also makes for beautiful presentation, with appealing grill marks.

So grilling is absolutely one of the best ways to prepare salmon. Now let’s look at direct vs. indirect heat on the grill.

Grilling Salmon Over Direct Heat

Direct grilling means placing the food straight over the heat source – either over the hot coals of a charcoal grill or the burner elements of a gas grill. Here are the pros and cons of using the direct method for salmon:

Pros:

• Direct heat evenly cooks the salmon from both sides, giving you the nice grill marks that you just can’t achieve with indirect grilling.

• It’s fast and convenient since you don’t have to mess with setting up different temperature zones.

• You get maximum char and caramelization for bolder flavor.

Cons:

• It’s easier to overcook the fish. Salmon can go from perfect to dry and chewy quickly.

• Flare-ups from drippings can burn the delicate fish.

• It may stick to the grill grates more easily.

So direct heat grilling can work for salmon fillets, but you have to closely monitor them and be ready to pull them off as soon as they’re done. Thicker salmon steaks hold up even better to direct heat. You get the char while still keeping the interior moist.

Grilling Salmon Over Indirect Heat

Indirect grilling involves placing the food next to or above the heat source, not directly over it. To grill indirectly, you’ll need to set up distinct direct and indirect cooking zones. Here are some pointers:

On a gas grill: Turn one burner to high for the direct zone. Turn the other burners to low or off for the indirect zone.

On a charcoal grill: Bank all the coals to one side, leaving the other half empty.

Using a 2-zone fire basket: Place it over direct heat on only one side.

Now, what are the upsides and downsides to indirect grilling for salmon?

Pros:

• It cooks the fish gently and evenly without drying it out.

• You avoid pesky flare-ups from renderings.

• The salmon is less likely to stick to the grates.

• You can use thicker fillets or even a whole side of salmon.

Cons:

• It takes longer than direct grilling.

• You don’t get those lovely grill marks.

• You have less caramelization and char flavor.

So indirect heat is ideal for cooking delicate salmon fillets perfectly without the risks of overcooking. But you do miss out on some of the hallmarks of grilled food.

The Best of Both Worlds

For getting the benefits of both direct and indirect heat when grilling salmon, a popular technique is to use a two-stage approach:

1. Sear the presentation side of the fillets over direct high heat just until grill marks form, 1-2 minutes.

2. Move the salmon to indirect heat and finish cooking more gently until done.

This gives you the nice char while preventing overcooking. Whole sides of salmon also do well with a reverse sear – indirect heat first to cook through, then a quick sear at the end.

Handy Tips for Grilling Salmon

Whichever heat method you use, following these tips will help ensure success:

• Dry the fish well and brush with oil before grilling to prevent sticking.

• Get the grill very hot before adding fish.

• Use a vegetable basket or perforated grill pan to keep delicate fillets intact.

• Choose a thicker, more sturdy cut like a center-cut fillet or steak.

• Flip the fish gently with a spatula, not tongs.

• Glaze or baste the salmon while grilling for moisture and flavor.

• Remove salmon just shy of desired doneness, as it will continue cooking.

• Allow thicker pieces to rest before serving.

Indirect Heat Grilled Salmon Recipe

This miso-glazed salmon recipe takes advantage of indirect grilling for tender, flaky results:

Ingredients:

• 4 6-oz salmon fillets

• 3 Tbsp white miso paste

• 3 Tbsp maple syrup

• 3 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

• 2 cloves garlic, minced

• 1-inch knob ginger, finely grated

• Sesame seeds, green onions and lime wedges for garnish

Instructions:

1. Whisk together miso, maple syrup, soy sauce, rice vinegar, sesame oil, garlic and ginger. Reserve 1/4 cup for glazing.

2. Oil the grill grates and preheat grill with direct heat on one side, no heat on the other.

3. Pat salmon dry and brush with oil. Grill skin-side up over direct heat just until grill marks form, about 2 minutes.

4. Move salmon to indirect heat, glaze with miso mixture and grill until opaque in center, 6-8 minutes more.

5. Glaze again during last 2 minutes. Grill lime halves cut-side down until charred.

6. Serve salmon drizzled with extra glaze and garnished with sesame seeds, green onions and grilled lime.

So go ahead and grill up some salmon this summer. While indirect heat may have a slight edge for ensuring tender results, don’t be afraid to also use direct heat in moderation. With the right techniques, you can achieve salmon that’s caramelized on the outside, moist inside and full of smoky barbecue flavor.

The best way to grill salmon is to place it skin-side down on a hot grill and cook it, undisturbed, until the skin is lightly charred and the internal temperature reaches 120°F (medium-rare), according to Food & Wine. For skinless salmon, consider using foil to prevent sticking.

To grill using indirect heat, you place the food on the cooler side of the grill, away from the direct heat source. This involves turning off the burner(s) directly below where the food will be placed and adjusting the other burners to a lower temperature, usually medium or medium-low.