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Owns A Torsen
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Salmon is easy. Buy fillets with SKIN ON.
Pre season BOTH SIDES with salt, pepper and a liberal amount of Old Bay seasoning... available in any department/grocery store. Heavier than you would think you would need.
Grill on high, put salmon skin side down. When skin is about 50% black turn it 90 degrees still skin side against grill. Wait till 100% black (most of the cooking is done on this side).
The directions say to put some veggie oil or spray pam on the grill, you can if you want but a good quality salmon fillet will produce enough grease through the skin not to stick.
When the skin is black, flip it over, like 3 or 4 minutes for stripes then turn it 90 still on the meat side to get that classic grill cross hatch, another 3 or 4 minutes.
A really thick fillet you might have to change the last step to 5 minutes each but watch out there is a fine line between done and dry.
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