I've been grilling salmon for years, and this simple method never fails me. The key isn't fancy marinades or complicated techniques. It's about understanding your fish and respecting the grill. Salmon is naturally rich with oils that keep it moist, but those same oils can cause flare-ups if you're not careful. I learned this the hard way after burning more fillets than I care to admit in my early grilling days. Now I know that medium-high heat and a clean grate are your best friends. The fish will tell you when it's ready to flip - the flesh releases easily from the grill when it's properly seared. What makes this recipe work is the balance of salt, pepper, and just a touch of olive oil. I don't use butter here since we're keeping things kosher and this salmon might end up on a table with other dishes. The natural flavor of good salmon doesn't need much help anyway. I do add a squeeze of fresh lemon at the end because that bright acidity cuts through the richness beautifully. This grilled salmon works for everything from a quick weeknight dinner to Shabbat meals. I often serve it alongside roasted vegetables or a simple rice pilaf. The leftovers are fantastic flaked into salads the next day, assuming there are any leftovers. My family tends to polish this off pretty quickly.