1. Preheat your grill and brush fillets lightly with oil, then season generously with salt and pepper.
2. Put salmon on hot grill, skin side UP, and cook until the salmon fillet loses its transparent look about halfway up the side of the fish. It should go from rather dark and shiny to duller and a bit lighter in color.
3. When the salmon is a little less than half way cooked, test with a spatula - if the fish 'lets go' of the grill, you are ready to flip it.
4. Flip over so the skin is down and grill until skin crisps and lets go of the grill when you try to lift it.
5. Remove to a plate and slide a thin spatula between the skin and the fish meat. This is the final test for doneness - the fish comes up off the skin easily when the fish is done.
6. Place fish only (discard skin) on plates to serve, with the pretty side (the meat side you grilled first) up. That side will have the grill marks on it if you did it right.
7. This works equally as well for indoor and outdoor grills. Cooking time will vary depending on size and thickness of fillets as well as the heat of the grill.
This is more a method than a recipe. I wanted to share the basics for grilling the perfect salmon fillet. Most people flip the salmon before it's ready, struggling to un-stick it from the grill surface. The fish will let you know when it's ready to come off by coming off easily.
Once you have removed the salmon to a plate, you can add sauces if you like. Just cover with tin foil to give the sauce a chance to heat up on the salmon.