King Salmon on the BBQ with Crispy Skin
Introduction
King salmon is rich, oily, and perfect for the barbecue. That natural fat keeps the flesh moist while high heat crisps the skin into a golden, crackling finish. The trick is dry skin, hot grates, and leaving the fillet undisturbed so it sears properly. Done right, you get crisp skin and tender, flaky flesh with very little fuss.
Use skin on king salmon fillets. A clean, hot grill and a dry surface are the keys to crisp skin.
Salmon Fillet From $90/kg – Sashimi Grade King Salmon (Bone-Out, Fresh) – Akaroa New Zealand
Experience seafood at its most refined with the Akaroa King Salmon Bone-Out Fillet, a premium offering sourced from the pristine waters of New Zealand’s South...
Also Featured in This Recipe
Ingredients
For 4 servings
- 2king salmon filletsskin on
- 1 tbspolive oil
- sea saltto season
- cracked black pepperto season
- lemon wedgesto serve
Utensils
5 items to gather · Tap to tick off
- Barbecue or grill
- Fish slice or wide spatula
- Paper towel
- Meat thermometer
- Tongs
Cooking Steps
Prepare the salmon
Pat the fillets dry with paper towel, score the skin lightly to stop it curling, then rub with olive oil and season generously with salt and pepper.
Preheat the BBQ
Heat the barbecue to medium high, around 200 to 220°C, and oil the grates to prevent sticking.
Grill skin side down
Place the fillets skin side down, press gently with a spatula for even contact, and cook undisturbed for 5 to 7 minutes until the skin is crisp and golden.
Flip and finish
Turn the fillets carefully and cook the flesh side for 2 to 3 minutes, until just cooked through at 50 to 55°C for medium.
Rest and serve
Rest briefly, then serve immediately with lemon wedges.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get crispy skin on BBQ salmon? +
Start with dry skin, a hot and oiled grill, and cook the fillet skin side down without moving it for 5 to 7 minutes. The skin needs uninterrupted contact with the heat to crisp. Scoring it lightly stops it curling, and pressing gently at the start keeps it flat for an even sear.
Which side of salmon do you grill first? +
Grill salmon skin side down first, and for most of the cooking time. The skin protects the flesh and crisps over the heat, while the fillet cooks through from below. Flip it for just 2 to 3 minutes at the end to finish the flesh side, so the skin stays crisp.
What temperature should BBQ salmon be? +
Cook king salmon to an internal 50 to 55°C for a moist, medium finish, then serve. Its high oil content keeps it succulent, but it still dries out if overcooked. Use a thermometer at the thickest part, or check that the flesh is just turning opaque and flakes with gentle pressure.
Should you score salmon skin before grilling? +
Yes, scoring the skin lightly in a few places stops the fillet curling up as the skin tightens over high heat, which would lift parts of it off the grates and leave the skin unevenly cooked. Cut just into the skin, not deep into the flesh, so it lies flat and crisps evenly.
Why is king salmon good for the BBQ? +
King salmon has a high oil content that keeps it moist over the fierce, dry heat of a barbecue, where leaner fish can dry out fast. That fat also crisps the skin beautifully and carries rich flavour. Its firm fillets hold together well on the grill, making it forgiving to cook.
