Brush grill grates with canola oil and preheat the grill to medium high. Wash the salmon, pat dry with a paper towel, and season it with salt and pepper. Cook the salmon skin-side down for four to five minutes, flip, and cook for two to three more minutes and serve.Continue Reading
Fold a paper towel into fourths and coat with canola oil. Wipe the cold grill grates with the paper towel to create a non-sticky surface.
Turn the grill on, and preheat to medium-high. If the grill has a lid, close the lid to trap heat.
Place the salmon under cold water, and rinse. Use a paper towel to pat the salmon dry.
Sprinkle kosher salt and cracked black pepper on the flesh side of the salmon.
A 1-inch piece of salmon will take approximately six to 10 minutes to cook. First, allow the salmon to cook skin-side down for four to six minutes.
Use a flat heatproof spatula to flip the salmon, and cook for another two to four minutes.