How to Perfectly Grill Salmon With Its Skin On

- 1 pound skin-on salmon fillet, about 1 1/2-inches thick

- Kosher salt

- Grated lemon zest

- Extra virgin olive oil

Instructions

1. Prepare the grill. Set the grill to medium heat. Use vegetable oil to grease the grates.

2. Prepare the salmon. Pat the salmon dry with paper towels. Then season the salmon with kosher salt and lemon zest on all four sides. Drizzle a bit of olive oil on the salmon. Lightly oil the skin side.

3. Grill the salmon with skin side down. Place skin side directly on the heated grate. Resist the urge to move it! Close the grill. If you see flare-ups, move the salmon (or just the area that's causing flare-ups) to a cooler part of the grill. Let it grill undisturbed for 5 to 7 minutes, or until you can grab it with tongs and it releases from the grate.

4. Flip the salmon. Carefully use a metal spatula to flip the salmon. (It should release from the grate easily; if not, let cook another minute or two.) Let it cook until it reaches desired doneness.

- For medium-rare salmon (recommended): 4 to 5 minutes

- For medium salmon: 5 to 7 minutes

5. Let the salmon rest. Transfer the salmon to a serving platter. Tent it with foil, to keep it warm and let it rest for 5 minutes.

6. Serve. Squeeze lemon juice on the salmon. Serve with your favorite sides.