Step 1

Preheat grill to High Heat (450-degrees.

Step 2

Ensure your grates are cleaned and lightly greased with oil.

Step 3

While your grill is pre-heating, place salmon fillets on a tray.

Step 4

Pat dry with a clean paper towel.

Step 5

Using a basting brush, brush on oil so the meat is lightly covered (if the skin is on it doesn’t need to be oiled).

Step 6

Season with salt and pepper (approximately 1/4 teaspoon or so per fillet and a dusting of pepper).

Step 7

Place skin side down over direct heat and close the grill.

Step 8

Reduce temp to approximately 375 (by opening the grill to put the salmon on the temp will drop quite quickly so just remember to manually turn down the heat).

Step 9

Let cook for 3-4 minutes (keep cover on).

Step 10

Open grill and, using your metal spatula, try and carefully separate the skin from the flesh.  The skin will most likely stick to the grates allowing you to get your spatula under the meat of the salmon.  Then flip onto a different spot on the grill (still over direct heat) and close the grill.  Sometimes, depending upon different variables, the meat will just refuse to separate.  That’s okay. Don’t fight it too much and instead simply flip the salmon over and the skin can be removed after grilling.

Step 11

Let cook for 3-4 minutes longer or until it reaches an internal temp of 145 (using an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily.

Step 12

Remove from grill and serving immediately.

Step 13

Place salmon fillets over direct heat and close the grill.

Step 14

Reduce temp to approximately 375 (by opening the grill to put the salmon on the temp will drop quite quickly so just remember to manually turn down the heat).

Step 15

Let cook for 3 minutes (keep cover on).

Step 16

Turn the salmon over, placing on a different spot on the grill while still over direct heat (placing it on a different spot will help prevent sticking).

Step 17

Let cook for 3-4 minutes longer or until it reaches an internal temp of 145 at it’s thickest point (using an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily.

Step 18

Remove from grill and serve immediately.