Basic Grilled Salmon

• six 6- to 8-ounce salmon fillets with the skin on or off, steaks, or medallions
• salt (or ½

Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours, or soak it in cold brine for 2 hours. If you’re brining the salmon, be sure the brine covers it—I usually weight the salmon down with a plate. Just before grilling, pat the salmon dry. If you’ve used brine, season it only with pepper.

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