Step 1: Heat That Grill!
This step is essential in order to start the entire process off right. Heat a grill, either charcoal or gas, to medium-high (you should be able to hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat). By properly heating your grill, this will ensure that your salmon will not stick to the grill and it will cook thoroughly!
Step 2: Prepare The Salmon
While the grill heats, prepare the salmon fillet(s): Rinse them and pat them dry. Brush the skin with oil. Sprinkle both sides with salt and pepper to season (I'm liberal with my seasoning but to each their own).
*Pro Tip*If you are uncomfortable with pin bones in your salmon, you can pull them out with tweezers, the easiest way to do this is to pull them out in the direction at which they're coming out! And if you are unsure how to check if there are pin bones in your salmon, just run your finger down the seam of the filet.
Step 3: Grill, Baby, Grill!
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 (opaque mayonnaise-y stuff) 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 the grill and serve, with lemon wedges or any other garnish you choose (fresh herbs are nice), immediately.