4(6 to 8 ounce) salmon filets(about 1 ¼ to 1 ½ inches thick)
Kosher salt and freshly ground pepper (to taste)
Lemon wedges (to serve)
Instructions
Heat the grill to medium-high. Use grilling tongs to dip a wad of paper towels in some vegetable oil, and use the oil-dipped paper towels to wipe down the grill rack.
Brush the salmon on both sides with olive oil, and season with salt and pepper. Place the fish, flesh side down, on the hot oiled grill and let cook for 4 to 5 minutes without moving. Use a large flat metal spatula, preferably a fish spatula, or grilling tongs to gently lift the edge of the fish from the grill. If you see nice grill marks, and the fish releases easily from the grill, it is ready to flip.
Carefully flip the fish to another clean, oiled part of the grill (you can also give the top of the fish another generous brush of oil to prevent sticking). Cook on the second side for another 4 to 5 minutes, until the bottom is firm with nice grill marks and releases easily from the grill.
Carefully use the spatula to transfer the fish to a serving platter. Give the finish a final drizzle of olive oil, if desired, and serve hot or warm.
Notes
Use a sure hand when flipping the fish.
Try the two-spatula flipping method: Use one spatula to lift up the edge of the fish, and then slide the second one underneath, which allows for a smoother motion, and prevents tearing the bottom of the fish.
When you place the oiled fish on the oiled grill, gently slide it an inch or so forward to prevent it from sticking.
When you are flipping the fish, turn it into a freshly oiled part of the grill that nothing was just cooked on — a totally clean new space.