Grilled Salmon


  • 1 ½ pound salmon filet
  • olive oil, as needed for brushing
  • kosher salt, (to taste)
  • black pepper, (to taste)
  • 4 lemon wedges


  1. Cut the salmon into 2 ½ to 3-inch filets.
  2. Wrap in paper towels and refrigerate for 15 minutes.
  3. Brush each side with olive oil and season with salt and pepper.
  4. Preheat the gas grill to high, clean and oil the grates.
  5. Place fish on a diagonal, skin-side up. Cover and cook for about 4 to 5 minutes.
  6. Flip, cover and cook until the desired doneness is reached. Check the doneness with your thermopro thermometer. For reference, it should be 125ºF (52ºC) for medium-rare, 140ºF (60ºC) for medium.
  7. Serve with lemon wedges.