Salmon is one of the most beloved proteins for grilling. Its rich, buttery texture and ability to absorb smoky flavors make it an ideal choice for outdoor cooking. But nothing compares to the bold and authentic taste of salmon on a charcoal grill. Whether you’re a seasoned griller or just getting started, mastering how to cook salmon on charcoal grill brings out the fish’s natural flavor while creating a crispy skin and juicy center.
At Marabú, this technique is elevated to new heights with their signature Charcoal Salmon, a vibrant dish that combines fresh, grilled salmon with a colorful mix of ingredients, all enhanced by the kiss of open flame.
Why cook salmon on a charcoal grill?
Grilling over charcoal gives food a deep, smoky flavor that gas or electric grills can’t match. The natural oils in salmon react wonderfully with the intense heat of a charcoal fire, resulting in crispy edges and a perfectly tender interior. Additionally, charcoal grills allow for more precise temperature control with direct and indirect heat zones, making them ideal for cooking delicate proteins like fish.
Salmon also has major nutritional benefits. It’s rich in omega-3 fatty acids, high in protein, and loaded with essential vitamins. Grilling salmon over charcoal results in a healthy meal that’s full of character and complexity.
The basics: how to cook salmon on charcoal grill
Grilling salmon may seem intimidating at first, but it’s actually straightforward and rewarding when you know the right steps. Here’s how to do it:
- Choose the Right Cut: Opt for salmon fillets with the skin on. The skin protects the flesh from high heat and adds texture.
- Preheat the grill. Light the charcoal and let it burn until it is covered with white ash. Set up your grill with two heat zones: one for direct grilling and one for indirect cooking.
- Prepare the fish. Pat the salmon dry with paper towels. Lightly coat it with olive oil and season with salt, pepper, and your favorite herbs or citrus zest.
- Oil the grates. Brush the grill grates with a high-smoke-point oil just before placing the salmon on the grill to prevent sticking.
- Grill skin side down first. Place the salmon skin side down over direct heat. Let it cook undisturbed for 4–5 minutes to allow the skin to crisp and release easily.
- Finish over indirect heat. Move the fish to the cooler side of the grill. Cover and cook until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
- Rest before serving: Allow the salmon to rest for a couple of minutes before plating. This locks in moisture and enhances flavor.
Flavor profiles that shine on a charcoal grill
One of the biggest advantages of grilling salmon over charcoal is the ability to create bold, vibrant flavors. The smoky aroma pairs well with citrus glazes, garlic-based marinades, and slightly sweet sauces, such as teriyaki or soy-honey blends.
You can also experiment with wood chips, such as hickory or cherry, to add a more complex, fragrant smoke. Don’t underestimate the power of finishing with a squeeze of lemon or a drizzle of bright vinaigrette to cut through the richness of the salmon.
A standout example: Marabú’s charcoal salmon
At Marabú, the art of charcoal grilling is central to their cooking philosophy. Their Charcoal Salmon is a prime example of how balance, technique, and bold ingredients come together on the plate.
This coal-roasted salmon is served on a vibrant bed of brown rice, edamame, pickled daikon radish, pineapple, Oriental sweet potato, and avocado. It’s finished with sour orange sauce and sweet soy sauce, creating a perfect mix of sweet, savory, and tangy notes.
Each bite delivers contrast—the crispy charred edges of the fish meet the creaminess of avocado and the zing of pickled vegetables. The grilled pineapple adds a touch of caramelized sweetness, while the Oriental sweet potato brings an earthy, hearty base.
This dish captures the full potential of grilling salmon over charcoal: it’s smoky, juicy, and endlessly flavorful. Reserve your table now.
Common mistakes to avoid
Even seasoned grillers can run into issues. Here are some key things to avoid:
- Too much direct heat: This can burn the outside before the inside cooks through. Use a two-zone setup.
- Not oiling the grates: This simple step can prevent your salmon from sticking and falling apart.
- Flipping too soon: Wait until the salmon naturally releases from the grill before flipping.
- Removing the skin: Keep it on for structure and extra flavor.
- Skipping the rest: Resting allows the juices to redistribute for better texture.
What to serve with grilled salmon
Grilled salmon is incredibly versatile. Try serving it with:
- Grilled vegetables or skewers.
- Fresh green salads with a citrus dressing.
- Coconut rice or wild grain blends.
- Creamy avocado or herb-based sauces
- Roasted potatoes or sweet potatoes.
You can also make a salmon bowl like Marabú’s by layering complementary ingredients to create a complete, colorful meal.
How to master salmon on the charcoal grill
Learning how to cook salmon on a charcoal grill is a valuable skill. The results are flavorful, nutritious, and visually stunning. With a little preparation and the proper technique, you can enjoy restaurant-quality grilled salmon in your own backyard.
If you’re looking for a dish that fully embraces this method, look no further than Marabú’s Charcoal Salmon. With its bold flavors, balanced ingredients, and expert grilling technique, it captures the essence of charcoal cooking at its best.
So, the next time you fire up the grill, let salmon take center stage—seasoned well, cooked with care, and kissed by the charcoal fla