How to Grill Sockeye Salmon Perfectly on a Gas Grill

Grilling sockeye salmon on a gas grill can seem intimidating, but it doesn’t have to be with the right techniques. Sockeye salmon, also known as red salmon, is a favorite for its deep orange-red flesh and robust, savory flavor. When grilled properly, the result is tender, flaky and moist salmon with a kiss of smoke.

In this comprehensive guide, you’ll learn tips and tricks for achieving sockeye salmon perfection on your gas grill every time.

Benefits of Grilling Sockeye Salmon

There are many excellent reasons to fire up the grill for sockeye salmon. Here are some of the biggest benefits:

• Enhanced flavor – The heat from the grill lightly chars and caramelizes the exterior while locking in moisture. This adds a delicious smoky depth.

• Quick and easy – Salmon fillets grill fast over direct heat, making this a speedy weeknight dinner.

• Healthy – Sockeye salmon is rich in heart-healthy omega-3 fatty acids Grilling is a healthy cooking method that requires little added fat.

• Impressive presentation – Beautiful grill marks make grilled salmon look stunning. Serve salmon hot off the grill for maximum wow factor

• Versatile – Grilled salmon pairs well with endless sides, from fresh salads to sautéed veggies. It’s easy to customize.

With so many excellent reasons to fire up the gas grill, sockeye salmon is a fantastic choice for your next backyard barbecue or summer weeknight meal.

Tips for Buying Sockeye Salmon

Success starts with buying high-quality salmon fillets. Here’s what to look for:

• Color – Bright orange-red flesh indicates freshness. Avoid any brown or dull areas.

• Texture – Flesh should look glossy and firm, not mushy. Press it lightly and it should bounce back.

• Scent – Fresh salmon has a mild, clean scent. If it smells “fishy”, it’s past prime.

• Size – For grilling, choose fillets about 1 1⁄2 inches thick. Thinner pieces will dry out.

• Skin – Salmon skin protects the flesh while grilling. Buy fillets with skin on.

When possible, purchase wild-caught Alaskan sockeye for peak flavor and texture.

Necessary Tools and Equipment

Having the right gear makes grilling salmon much easier. Be sure to have:

• Gas grill – Well-maintained with an accurate temperature gauge

• Tongs – For handling fillets

• Basting brush – For applying glazes and sauces

• 2 Spatulas – Thin, flexible ones for gently flipping salmon

• Instant-read thermometer – To check doneness

• Grill basket (optional) – Prevents smaller pieces from falling through grates

• Cedar planks (optional) – For plank grilling salmon

With the right tools prepped and ready, you’re set up for grilling success.

Preparing Salmon for the Grill

Proper prep is key to prevent sticking and overcooking. Follow these tips:

• Pat dry – Gently blot salmon fillets with paper towels to remove excess moisture.

• Brush with oil – Lightly coat both sides of each fillet with olive oil to prevent sticking.

• Season simply – Sprinkle lightly with salt, pepper and any other spices like dill or garlic.

• Bring to room temp – Take chilled salmon out of fridge 30 minutes before grilling.

• Use a grill basket (optional) – Weave thinner fillets into a grill basket for easier flipping.

With prep complete, it’s time to fire up the grill.

How to Grill Sockeye Salmon on a Gas Grill

Follow these simple steps for foolproof salmon every time:

1. Prepare the Grill

• Heat your gas grill on high for 10-15 minutes with the lid closed until very hot, ~450°F.

• Clean the grates well with a grill brush.

• Rub the grates with an oiled paper towel held by tongs to create a nonstick surface.

2. Grill the Salmon

• Place fillets over direct heat, skin-side down first. Grill for 5-7 minutes, lid closed, without moving them.

• Once salmon releases easily from grates, carefully flip fillets using two spatulas.

• Grill skin-side up for 2-5 minutes with lid closed until salmon is opaque and flakes easily.

• Check temperature in thickest part of fillet with instant thermometer. It should reach 140°F for medium doneness.

3. Finish and Serve

• Use spatulas to transfer salmon to a platter.

• Loosely tent with foil and let rest 5 minutes before serving.

• Salmon will continue cooking slightly during rest time.

• Serve salmon hot off the grill along with your favorite sauces and sides.

Handy Grilling Tips and Suggestions

Keep these tips in mind for perfect grilled salmon every time:

• If fillets are thinner than 1-inch, grill for shorter times or use a basket.

• Resist the urge to move the salmon until it releases easily from the grates.

• Use two thin spatulas to gently flip each delicate fillet. Don’t force or scrape.

• If fillets are thicker than 1 1⁄2 inches, increase grilling time while monitoring temperature.

• Add soaked wood chips to gas grill for extra smoky flavor.

• Try plank grilling on pre-soaked cedar planks placed over indirect heat.

• Salmon pairs beautifully with pesto, chimichurri or fresh salsa.

With the right techniques, you can master grilling incredibly delicious sockeye salmon on your gas grill. Enjoy this quick and healthy meal all summer long. The possibilities for amazing salmon are endless.

Whether grilling salmon in foil is “better” depends on your priorities. Foil grilling can be easier, especially for beginners or thicker fillets, and helps retain moisture, preventing the fish from drying out.