HOW TO BBQ SALMON LIKE A PRO

The ultimate guide for juicy, perfectly grilled salmon.

Grilling salmon doesn’t have to be complicated

Salmon is one of the easiest and most rewarding types of fish to cook on the BBQ. It’s quick, flavorful and naturally rich.

But getting it perfectly juicy on the inside with a light grilled texture on the outside comes down to a few simple techniques.

Whether you’re using a charcoal BBQ, gas grill, kamado or electric grill, this guide shows you exactly how to BBQ salmon the right way.

1. Control your heat (this is key)

Salmon needs medium to medium-high heat to cook evenly.

  • Charcoal / Kamado: let coals settle → cook at 180–220°C (350–430°F)
  • Gas BBQ: preheat with lid closed → medium setting
  • Electric grill: fully preheated → stable medium heat

Too hot → burnt outside, raw inside
Too low → dry and overcooked

2. Direct grilling: fast and crispy

Perfect if you want crispy skin and a classic BBQ finish.

How to grill salmon directly:

  • Clean and lightly oil the grill grates
  • Pat salmon dry and brush with oil
  • Place skin-side down

Grill time:

  • 4–6 minutes skin-side down
  • 2–4 minutes on the other side

Tip:
Only flip once. If it sticks, it’s not ready yet.

3. Cedar plank method: juicy and foolproof

Ideal for a softer texture and subtle smoky flavor.

How to use a cedar plank:

  • Soak plank in water for 1–2 hours
  • Place salmon on the plank
  • Cook on indirect heat (160–180°C / 320–355°F)
  • Close the lid

Cooking time:
15–25 minutes depending on thickness

No flipping needed. Very stable and beginner-friendly.

4. Don’t overcook your salmon

The biggest mistake on the BBQ.

Perfect salmon should be:

  • Slightly soft in the center
  • Juicy and flaky
  • Internal temperature: 50–55°C (122–131°F)

Remove it just before it’s fully done — it continues cooking after.

5. Keep it simple (less is more)

High-quality salmon doesn’t need heavy seasoning.

Before grilling:

  • Olive oil
  • Salt & pepper

After grilling:

  • Lemon juice
  • Fresh herbs
  • Optional glaze (teriyaki, honey, garlic)
Extra tips for better results
  • ✔ Always grill with skin on
  • ✔ Close the lid for even heat
  • ✔ Let salmon rest for 2–3 minutes
  • ✔ Use a wide spatula for turning
Common BBQ mistakes to avoid
  • ❌ Flipping too often
  • ❌ No oil → sticking
  • ❌ Heat too high
  • ❌ Adding sugary sauces too early (they burn fast)

Ready to BBQ salmon like a pro?

Great BBQ salmon comes down to three things:
heat, timing and quality.

Keep it simple and let the fish do the work.

VÅRLAKS means our salmon.
Raised in clean Arctic waters. Made for the grill.