Grilled Salmon with Lemon and Herbs

Step 1

Pat the salmon fillets dry with a paper towel on both sides, so the skin will crisp up when grilled.

Step 2

Rub 1 tablespoon of olive oil all over both sides of each salmon fillet, coating evenly.

Step 3

Sprinkle 0.25 teaspoon of salt and 0.125 teaspoon of black pepper on both sides of each fillet.

Step 4

Cut the lemon in half lengthwise, then cut each half into two wedges, so you have four lemon wedges total.

Step 5

Preheat the grill to medium-high heat and wait until the grates are hot enough that water flicked on them sizzles immediately, about 5 minutes.

Step 6

Place the salmon fillets skin-side up on the grill grates, leaving a few inches of space between them so heat circulates.

Step 7

Grill without moving for 5 minutes until the flesh turns opaque and pulls away slightly from the skin, and the edges look golden.

Step 8

Using a fish spatula, carefully slide under each fillet, skin-side down, and flip it gently to grill the skin side for 2 minutes until crispy.

Step 9

Transfer the salmon to a serving plate using the fish spatula.

Step 10

Squeeze the juice from one lemon wedge over each salmon fillet.

Step 11

Scatter 1 tablespoon of chopped fresh dill over each fillet.

Step 12

Serve each fillet with a lemon wedge on the side for extra brightness if desired.