How Long to Cook Salmon Fillet (Skin-On, Direct Grate) in the grill
Specification: 6–8 oz skin-on fillets, ~1 inch thick, patted dry and oiled on the flesh side just before grilling (skin dry)
3-Step Execution Protocol
Preheat grill to Medium-high direct, 450°F (232°C), grate scrubbed spotless and wiped with an oiled paper towel. Clean and oil grates. Prepare salmon fillet (skin-on, direct grate) (6–8 oz skin-on fillets, ~1 inch thick, patted dry and oiled on the flesh side just before grilling (skin dry)).
Cook for 8–12 mins (6–8 min skin-down first, 2–3 min flesh-down last). Flip at the 7-minute mark for even browning.
Flesh has turned from translucent-orange to opaque-pink about 3/4 of the way up the side of the fillet, and a cake tester slid through the thickest part comes out warm to the lip. Confirm internal temperature reaches 125°F–130°F pull for medium (FDA safe target 145°F; the lower pull is the standard restaurant target for moist flake). Rest for 2 minutes before serving.
FDA safe cooking temperature for finfish is 145°F to opaque-and-flaking; the 125–130°F medium pull is the standard chef target used by Cook's Illustrated and Serious Eats to avoid the chalky, dry texture salmon takes on above 140°F. Skin-release timing from Meathead Goldwyn's grilled-fish guide on AmazingRibs.com.