Select your salmon. Fresh is best, but frozen works if thawed properly. Look for vibrant color and firm texture. If possible, buy wild-caught salmon, known for its flavor and health benefits.

In a bowl, mix olive oil, lemon juice, salt, and pepper. Feel free to add any other flavors or spices you enjoy. Let the salmon marinate for 30 minutes. This step is crucial, as it enhances flavor and moistness.

While the salmon is marinating, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are stable and glowing. A good temperature for grilling salmon is about 375°F (190°C).

Before placing the salmon on the grill, ensure you oil the grates. This prevents sticking and makes flipping easier. Use a paper towel dipped in oil, and run it over the grates with tongs.

Place the salmon on the grill, skin side down. Grill for about 6-8 minutes per side, depending on thickness. A rule of thumb is approximately 8-10 minutes per inch of thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Once cooked to perfection, remove the salmon from the grill. Serve with a drizzle of lemon juice and a sprinkle of fresh herbs.