If you prefer to grill, here’s how: Brush the cooking grate with oil, then place the salmon, skin-side-down, on the grill and cover. Cook, without flipping, until the salmon just starts to release its fat (this looks almost like mayonnaise oozing out) and/or the flesh flakes easily. Most 1-inch thick flilets will take 10 to 15 minutes. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from the grill and serve immediately.
If your salmon doesn’t have skin: place salmon on a piece of greased aluminum foil a few inches larger than your piece of salmon.