Salmon on the grill

Ingredients

• Salmon fillets, skin-on (about 6 ounces per person)


• Vegetable or canola oil


• Fine sea salt


• Optional: Freshly ground black pepper


• Optional: Lemon wedges

Steps to Make It

Gather the ingredients.

Make sure your grill is clean. Rub the cooking grate with a thin layer of oil. Heat the grill, either charcoal or gas, to medium-high (you should be able to hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat). A properly heated grill will help keep the fish from sticking excessively while also cooking it gently and thoroughly without setting it aflame.

While the grill heats, prepare the salmon fillet(s): Rinse them and pat them dry. If you feel like it or have particular eaters sitting at your table, use tweezers to pull out the pin bones (pull them out in the direction at which they're coming out for the smoothest results). Don't see any pin bones? Run your finger down the "seam" of the fillet—you'll feel them. Brush the salmon skin with oil. Sprinkle both sides with salt and pepper to season.

Brush the cooking grate with oil. Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from the grill.

Serve grilled salmon immediately. Offer lemon wedges so people can spritz their salmon with fresh lemon juice, or serve with the garnish of your choice (fresh herbs are nice).