Grilled Salmon

Ingredients

• 24 ounces salmon fillets, skin-on – patted dry
• 1 tablespoons olive oil – brushed on
• 1.25 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 1 tablespoons vegetable oil – for oiling grill grates
• lemon – cut into wedges (for serving)

Instructions

1. Preheat a grill to medium-high heat (about 400–450°F). For charcoal, build a two-zone fire so you have a cooler area to move fish if needed.
2. Pat the salmon fillets dry, then brush on all sides with olive oil. Season evenly with kosher salt and black pepper; let stand at room temperature for 10 minutes while the grill heats.
3. Clean the hot grill grates well. Using tongs, rub the grates with a folded paper towel dipped in vegetable oil until glossy and well oiled.
4. Place the salmon on the grill skin-side down over direct heat. Close the lid and cook until the skin releases easily and the flesh turns opaque about two-thirds of the way up, 5–7 minutes depending on thickness.
5. Slide a thin metal spatula under the fish and gently flip. Cook covered until the center is just opaque and flakes with gentle pressure, 2–4 minutes more, or until an instant-read thermometer in the thickest part reads 120–125°F for medium (thicker fillets may take up to 12 minutes total).
6. Transfer to a plate and tent loosely with foil to rest 3–5 minutes; carryover heat will finish the cooking and keep the fish moist.
7. Serve immediately with lemon wedges.