Grilled Salmon

The best way to keep the salmon from sticking is to start with a clean, preheated grill. You're looking for medium-high heat, or 400 to 450°F. For a charcoal grill, prepare the coals until they're covered with gray ash and spread them out in an even layer. When you can hold your hand five inches above the coals for 3 to 4 seconds, the grill is ready to go. For a gas grill, turn the burners to medium-high and close the cover for about 15 minutes. When the grill is fully preheated, clean the grill grates before moving on to the next step.

In a small bowl, mix together the garlic, lemon zest, salt, rosemary and pepper. Rub the herb mixture over the salmon fillets. Let stand 15 minutes. For a simpler take, rub each side of the salmon with a little bit of cooking oil and season with a sprinkle of kosher salt and pepper.

Prepare the grill by moistening a paper towel with cooking oil. Using long-handled tongs, rub the oiled towel onto the grill rack, moving from the back of the grill toward the front. Place the salmon directly on the grill grates, skin side down. Place the cover on the grill. After about 4 minutes, the salmon should release easily from the grill grates. Flip the fish over and cook for an additional 3 to 6 minutes, until it reaches the desired temperature (125° for medium fish, or 145° for a fish that flakes more easily with a fork). Editor's Tip: For the easiest flipping, invest in a fish spatula. The edge and slots don't tear at the delicate flesh.

Salmon needs to rest after cooking. Given the fillet's small size, you should only need about 5 minutes. Then, remove the skin (or eat it if it's crispy enough for your liking) and serve.