Prepare the grill for direct cooking over high heat (230°C to 290°C).
Generously brush the salmon with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh-side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking them to your desired doneness, 2 to 3 minutes more for medium rare. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Spoon the sauce over the fillets. Serve immediately.
Generously brush the salmon with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh-side down first, over high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking them to your desired doneness, 2 to 3 minutes more for medium rare. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Spoon the sauce over the fillets. Serve immediately.
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