Grilled Salmon

Build a medium-hot fire on 1 side of a charcoal grill, or preheat a gas grill (if using a 2-burner grill, light 1 burner on high; if using a 3-burner grill, leave center burner off and heat other 2 burners on high). Brush a rimless baking sheet with extra-virgin olive oil.

Pat dry 1 4-pound wild salmon fillet, skin on, pin bones removed, with paper towels. Place salmon skin-side down on prepared baking sheet. Rub flesh side of salmon with 3 Tbsp. extra-virgin olive oil and season generously with kosher salt and freshly ground black pepper.

Brush grill rack with vegetable oil. Slide fish off baking sheet and onto grill rack over indirect heat. Cover and cook salmon until skin is lightly charred and flesh is opaque, about 20 minutes. Editor’s note: To check for doneness, slide a butter knife into the thickest part of the fish, pull it out, and hold a flat side to the back of your hand; it should be very warm; you can also use an instant-read thermometer to check the internal temperature, which should read 140–145°.

Holding baking sheet with oven mitts, slide under salmon; use another thin rimless baking sheet or a very large spatula to gently push fish onto first sheet. Transfer fish to a platter. Drizzle with extra-virgin olive oil; season with kosher salt and pepper. Serve with 2–3 lemons, halved for squeezing. Editor’s note: This recipe was first printed in April 2012. Head this way for more of our favorite grilled fish recipes →