1- Place fillets in a well-greased grill basket to ensure they stay intact. Nonstick or greased foil works, too; just be sure to cut a few small slits in the foil to let the juices run off. You can also grill salmon fillets and steaks directly on a greased grill rack. If the fillets still have skin, remove it after grilling.
2- To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling. If you like, brush the salmon with olive oil or melted butter after turning to add flavor and keep it moist.
3- For a gas grill, after preheating, reduce heat to medium. Place salmon on the grill rack over heat. Cover the grill and grill as directed for a charcoal grill.
Salmon Grilling Tip: To test the level of heat, place the palm of your hand at the level of the grill rack and count the number of seconds you can hold it in that position. If the heat is medium, you should be able to hold your hand in the position for about 4 seconds