Instructions

• If the salmon is frozen, thaw it in the refrigerator overnight. Drain any liquid and pat the fillets dry with paper towels.
• If you plan to use a marinade or a prepared dipping sauce, divide that mixture in half now: reserve one half for serving and use the other half to marinate the fish. (If you are not using a marinade or sauce, skip to step 4.)
• Place the salmon fillets in a zip-top bag or a plastic container with a snap-tight lid. Pour the half reserved for marinating over the fillets, seal the container, and refrigerate for about 1 hour. A little longer is fine; avoid marinating for many hours unless your marinade is mild.
• When ready to cook, remove the salmon from the refrigerator and let it sit at room temperature for 10–15 minutes.
• Prepare the grill: clean the grates, then apply a thin coating of cooking oil or nonstick spray to the grates to help prevent sticking. Preheat the grill to medium-high (test: you should only be able to hold your hand about 2–3 seconds over the heat).
• Lightly coat the top surface of each fillet with a thin layer of cooking oil or spray (optional, if you prefer to baste or to help prevent sticking).
• Place each fillet on the preheated grill with the top side down and positioned at an angle to the grill grates. Grill 2–3 minutes, until you can see clear grill marks forming.
• Carefully lift and rotate each fillet 90 degrees (to the opposite angle) without flipping, and grill another 2–3 minutes to create criss-cross marks.
• Lightly oil the other side of the fillets if desired, then flip each fillet and grill the second side about 3–4 minutes, or until the salmon feels just firm and flakes easily.
• If using an instant-read thermometer, remove the salmon when it reaches approximately 130°F (55°C) for medium doneness. Total cooking time should be about 8–10 minutes depending on thickness — avoid overcooking.
• Transfer the fillets to a serving plate and let rest 1–2 minutes.
• Serve hot. If you prepared a dipping sauce in step 2, place the reserved half of the sauce on the side for serving.