Tips for grilling salmon:
Brush the cooking grate with oil. Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release (some might say “ooze”) its fat and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from grill and serve.
This recipe uses Frescolio’s Dill Infused EVOO. You could also try either of the following EVOOs for a different taste: