Instructions

1. Choose salmon fillets from your local meat provider. There are different types of salmon available in different areas of the country. Feel free to experiment until you find the type that is best for you. Remember that wild-caught Alaskan salmon is considered the healthiest, because it has the lowest levels of mercury. Look for fillets with the skin still on from the head part of the fish. A thick cut will work better for grilling.

2. Examine the fillets and pull out any obvious bones. Clean the fillets under cool water. Trim the fillets down to an appropriate serving size, if necessary. Leave the skin on.

3. Season the salmon as desired. Salmon works well with fruit-based marinades that revolve around pineapple or mango. Spice rubs and a dash of lemon juice are always a nice touch.

4. Allow the salmon fillet to marinate in the refrigerator. Six hours is ideal, but at least a half-hour to an hour is critical.

5. Heat the grill to 500 degrees Fahrenheit, set the marinaded salmon out. Allow the fillets to reach room temperature while the grill is preheating. This takes fifteen or twenty minutes to complete.

6. Apply vegetable oil or a non-stick spray to the grilling surface. Salmon is especially prone to sticking to the grill.

7. Place each fillet on the grill with the skin facing up. Wait for four minutes or so. The meat will being to curl as it heats. Use a turner to flip the fillet over. Make sure the turner is big enough to pick up the fillet at once. Salmon fillets can still fall apart easily at this stage in the cooking process.

8. Grill the second side for about four minutes as well. The salmon is done when it is opaque and a little flaky. It should be a little blackened, as well. Use the turner to separate the fish from its skin, pulling the fillet off without it.