Grilled Salmon

By oldbklady

Ingredients

• salmon fillets
• with salt and pepper or your desired dry seasoning

Preparation

Step 1

Light your grill and set it at its highest heat setting. Let it heat up for at least 20 minutes or so. Check the fish fillets. They should be no more than an inch or so thick. Season the fish well with salt and pepper or your desired dry seasoning. Oil the grill grate lightly, and then repeat. This coat of oil will prevent the fish from sticking and will promote the formation of grill marks. Lay the fish in the center of the grill directly above the heat source. There should be an audible sizzle. Avoid cooler sections of the grill and indirect heat. Wait about 2 minutes, then slide the prongs of a broiler fork between the bars of the grill grate and slide them under the fish. Gently lift up a section of fish to check the cooking and look for the formation of grill marks. When grill marks form, use the broiler fork to lift up a corner of the fillet, and slide a spatula under the fish. Turn the fish over and cook the other side. Use a fork to flake open a section of one fillet to check for doneness. If the interior of the fillet is no longer translucent, the fish is cooked. Remove the fillets as soon as they're done.