No matter what skill level of griller you are this simple recipe for the best grilled salmon is sure to become your new favorite healthy summertime dinner.
4 6-8 ounce skin-on salmon fillets, about 1-inch thick
2 tablespoons grape seed oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 lemon , cut into wedges
1. Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
2. Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the grilled salmon fillets off the cooking grates without them sticking.
3. Turn the salmon over, close the lid, and cook to 130°F for about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve the grilled salmon with wedges of lemon and tartar or cucumber dill sauce.