1 For a charcoal grill, heap the coals to the side so you have a hot area and a warm area. 2  Consider using real wood charcoal, as the briquettes impart a chemical taste to delicate meats. 3  For a gas grill, set the temperature to medium heat: 325° F (160° C).
http://www.wikihow.com/Grill-Salmon
After grilling the second side for about 3 minutes, the fish should be cooked to medium-well. The meat will flake easily under gentle pressure from your finger when it is done. Slide the turner between the skin and the meat, separating the fish from the skin. Remove the fish from the grill leaving the skin behind.
https://kalamazoogourmet.com/lifestyle/resources/grilling-guides/guide-to-perfect-salmon-on-the-grill/
3. Fire up the grill. 1  For a charcoal grill, heap the coals to the side so you have a hot area and a warm area. 2  Consider using real wood charcoal, as the briquettes impart a chemical taste to delicate meats. 3  For a gas grill, set the temperature to medium heat: 325° F (160° C).
http://www.wikihow.com/Grill-Salmon
Directions. 1  Fire up your grill. 2  Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste. 3  Seal the salmon in the foil.
http://www.food.com/recipe/grilled-salmon-9254
1 Seal the salmon in the foil. 2  Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. 3  Enjoy! 4  Serve with salad, bread, wine, beer, good music, whatever.
http://www.food.com/recipe/grilled-salmon-9254
1 Fire up your grill. 2  Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste.
http://www.food.com/recipe/grilled-salmon-9254
Method 2 of 3: Making Mayonnaise Salmon. 1. Fire up the grill. For a charcoal grill, heap the coals to the side so you have a hot area and a warm area. For a gas grill, set the temperature to medium heat: 325° F (160° C). 1  Lightly brush the grill grate with vegetable oil.
http://www.wikihow.com/Grill-Salmon
Step Three: Grilling the Salmon. Prepare the grill for direct grilling at 500ºF. once hot, clean the grill surface with a sturdy grill brush. For filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500ºF fire. This should result in fish that is cooked medium to medium-well. Place each filet on the grill grate directly over the fire with the skin-side up. After about 5 minutes, the edges of the meat should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over. A few exploratory lifts at the edges should tell you whether or not it is ready.
https://kalamazoogourmet.com/lifestyle/resources/grilling-guides/guide-to-perfect-salmon-on-the-grill/
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http://www.weber.com/weber-nation/grill-skills/mastering-basics/basic-instruction/grilling-basic-salmon-fillets
To bring out the best flavor, a slow grill and a little patience are all you need to achieve perfect grilled salmon! We'll show you a couple different ways, and add a sauce that goes great with salmon. 1  Prep time: 2 hours, 10 minutes (active prep: 10 minutes). 2  Cook time: 12-16 minutes.
http://www.wikihow.com/Grill-Salmon
how to grill salmon on the grill
To grill salmon on the grill, prepare the grill for direct grilling at 500º Fahrenheit. once hot, clean the grill surface with a sturdy grill brush. For filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500º Fahrenheit fire.  To to grill salmon on the grill, prepare the grill for direct grilling at 500 degrees Fahrenheit, once hot, clean the grill surface with a sturdy grill brush, for filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500 degrees Fahrenheit fire. Then pace each filet on the grill grate directly over the fire with the skin-side up. After about 5 minutes, the edges of the meat should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over.