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If the fillets still have skin, remove it after grilling. To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling.
Cooking. Use the direct grilling method with a medium hot grill when cooking thinner fillets and pieces of fish. 1  Place the fish skin side up on the grill grate over the direct heat source. 2  Cook the fish for 4 to 6 minutes and then turn to grill on the other side for approximately same amount of time. Place the fish skin side up on the grill grate over the direct heat source. 2  Cook the fish for 4 to 6 minutes and then turn to grill on the other side for approximately same amount of time. 3  Insert the tip of a knife in thickest area of the fish to check for doneness. 4  The meat should be flakey and opaque in appearance.