I grill salmon fillets 2 or 3 times a week. Every week, year round. I buy fresh salmon, one side of a large fish that I have the seller fillet. I bring it home and my DH cuts it into roughly 12-16 oz pieces that we share for one meal (IMO, grilling unskinned or too small pieces results in drier outcome).
Rinse and pat dry. Season only the non-skin side. I use my standard rub or you can sprinkle with equal amounts salt, sugar and paprika (maybe 1/2 to 3/4 tsp each on a 16 oz piece, I am guessing??? Then to taste, decent sprinkles (1/4 to 3/8 tsp each) of black pepper, cayenne, oregano, thyme, onion and garlic powders.
Preheat gas grill to 400 degrees. When at 400 and it has more than 1 burner, turn the burner(s) under the salmon to low and keep the other(s) at 75% If you have only 1 burner, turn to 1/2 to 3/4 power. Your temperature should hold between 375 and 415, mas o menos.
Place salmon skin side down, shut the lid.
Leave it alone for appx. 8 minutes per inch thickness. Then turn off all the burners, flip salmon to skin side up and leave it on grill for 3 minutes per inch thickness. Plate and very loosely cover with foil. Let sit a full 5 minutes per inch thickness.
We normally serve with or over a simple arugula salad or a cold couscous salad (w/ dried cranberries and pecans and green onion) ether with a simple lemon/dijon vinaigrette. We serve a dipping sauce for the salmon. normally a cherry-chipotle sauce, once in a while a chipotle mayo, each whipped up in under minute.
