The top cuts are salmon steaks and the bottom ones are fillets. Buy wild for flavor and sustainability.
Get Them With Skin
The skin helps hold the fish together and prevents sticking on the grill. Check the fish for pinbones, then pat the salmon dry and season with salt and pepper.
Place salmon on an oiled grill that has been preheated to medium high. For fillets, put them down skinless side first. If you like crispy skin, put the skin side down first. Now, don’t touch the salmon.
The salmon will release itself from the grill when it’s ready. Use a flat spatula to flip the salmon over when it’s 60 percent cooked. A 1-inch thick piece will cook in about 6 to 10 minutes. When done, remove from the grill and let it rest.
For a simple presentation, serve with a little lemon.