Ingredients
- 4 skin-on salmon fillets, approximately 6-7 oz (200 grams) each
- 1–2 tablespoons olive oil
- kosher salt to taste
- lemon for serving
Instructions
- Heat your grill to high and brush the cooking grates clean.
- Pat the salmon dry with paper towels and brush the flesh side with olive oil. Season with salt to taste.
- Brush the cooking grates with olive oil. Place the salmon on the grill flesh-side down, cover and cook for approximately 5 minutes or until the fillets release easily from the cooking grates.
- Flip the salmon, cover and cook for approximately 3-4 minutes or until it reaches your desired internal temperature (130°F or 54°C for medium*).
- Serve the grilled salmon with lemon slices.
Notes
Internal Temperature: The USDA considers salmon safe to eat when it reaches an internal temperature of 145°F (63°C). However, many (including myself) prefer it at something more like 130°F (54°C) for a more tender texture.
Storage: Leftover salmon can be stored in an airtight container in the refrigerator for 2-3 days.