THIS is How I Get Perfectly Grilled Salmon Every Single Time

Cut salmon fillets into eight ounce individual portions.

Pat down salmon on all sides with a dry paper towel to remove moisture.

Drizzle olive oil or avocado oil on salmon and rub it in.

Season salmon on both sides with coarse salt and fresh cracked black pepper from a foot away for even coverage.

Set salmon aside on a plate.

Preheat the grill to 450 to 550 degrees Fahrenheit.

Clean the grill grates with a grill brush or crumpled aluminum foil using tongs.

Saturate one side of a large clean kitchen towel with olive oil to use as an oil towel.

Brush the top of the grill grates with the oiled towel using tongs.

Lay salmon skin side up and flesh side down at a 45-degree angle on the grill.

Cook salmon for 3.5 to 4 minutes with the grill door closed.

Check if salmon releases easily from the grill before flipping.

Flip salmon using tongs and a spatula, being careful not to break it apart.

Cook for another 2 minutes with the grill door closed.

Check internal temperature, aiming for 125 degrees Fahrenheit for medium to medium well.

Let salmon rest for 3 to 4 minutes before serving.

Equipment Needed

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