Crispy-Skinned Grilled Salmon Supreme

1. Prepare the Salmon

Using a sharp knife, cut the fillet into four equal portions. Place the pieces on a large plate or rimmed baking sheet lined with dish towels. Blot the salmon thoroughly with the towels, as drying the exterior is crucial for achieving that coveted crispy skin. Once the salmon is well-dried, refrigerate it for about 20 minutes to help firm up the fish.

2. Prepare the Grill

While the salmon is chilling, prepare your grill. For a charcoal grill, start by opening the bottom vent and lighting a chimney starter filled with about 4 quarts of charcoal briquettes. Once the coals are hot and covered with ash, pour them onto one half of the grill to create a two-zone fire, then set the cooking grate in place and open the lid vent. If you're using a gas grill, simply turn all burners to high and cover, allowing the grill to heat up for about 15 minutes.

3. Clean and Season the Cooking Grate

Next, clean and season your cooking grate. Using tongs, repeatedly brush the grate with well-oiled paper towels until it becomes black and glossy. This step is essential for ensuring that the salmon doesn't stick and that the skin crisps up beautifully.

4. Grill the Salmon

Remove the salmon from the refrigerator. Lightly brush both sides of the fish with vegetable oil and season generously with kosher salt and pepper. Place the salmon skin side down on the hot side of the grill if you're using charcoal, or turn the burners to medium if you're using gas. Cover the grill and let the high heat work its magic. You'll know the skin is ready when it becomes well-browned and crisp, which should take about 2 to 4 minutes.

5. Finish Cooking the Salmon

Once the skin is crispy, carefully flip the salmon and cover the grill again. Cook for an additional 3 to 7 minutes, or until the center of the fish registers 125°F on an instant-read thermometer and remains translucent when cut into. This ensures the salmon is perfectly cooked to medium-rare, maintaining its moisture and delicate texture.

6. Serve

Serve the salmon immediately with fresh lemon wedges on the side. The bright acidity of the lemon will complement the rich, crispy-skinned salmon beautifully. Enjoy!