Develop a medium-hot fire on 1 side of the charcoal grill, or preheat a propane gas grill (if utilizing a 2-burner grill, light 1 burner on high if utilizing a 3-burner grill, leave center burner off as well as heat other 2 burners on high).
Brush a rimless baking sheet with oil. Place fish, skin side lower, on sheet. Rub flesh side of salmon with 3 Tablespoons of. oil and season generously with pepper and salt.
Brush grill rack with oil. Slide fish off sheet and onto grill rack over indirect heat. Cover prepare until salmon is simply cooked through and merely opaque within the center, about twenty minutes. (To check doneness, slide a paring knife into the middle of the salmon, remove, and thoroughly press the knife for your lower lip. Whether it's very warm, the fish is completed.)
Holding baking sheet with oven mitts, slide under salmon use another thin rimless baking sheet or perhaps a large spatula to lightly push fish onto first sheet. Transfer fish to some platter. Drizzle with oil season with pepper and salt. Serve with lemon halves for squeezing over.
- Recipe by Melissa Hamilton, Christopher Hirsheimer
- Photograph by Hirsheimer Hamilton