Grilled Salmon (Perfect Every Time)

Make the salmon marinade here, using the ingredients above.

Pat the salmon fillets dry on both sides with paper towels. Place them into a bag or bowl with marinade and turn to coat. Marinate for 30 minutes.

Toward the end of marinating time, preheat the grill to medium-high heat with the lid closed.

Remove the fish from the marinade. Place the salmon on the grill, skin side down. Close the lid and grill for 6-8 minutes, until the salmon color turns lighter pink on the bottom half and doesn't stick when you try to flip it.

Use large tongs or a fish spatula to carefully flip the salmon. Grill for 2-5 more minutes, until internal temperature reaches your desired doneness: 120 degrees F (49 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for medium well. (Internal temperature will rise a few more degrees while resting in the next step.)Use a meat thermometer for the best grilled salmon done perfectly. If you don't have one, another doneness indicator is the fish will flake with a fork, but sometimes it's overcooked by the time it gets to this point, and you'd give up the resting step by flaking it to test for doneness.

Remove the fish from the grill and rest for 5 minutes before serving. If you want to, you can remove off the skin (it should peel off effortlessly).