Fish fillets have a bad reputation on the grill. Why? Because you can bet that they'll stick to the grill grate, and if they do, you can forget about removing them in whole pieces—the delicate texture of cooked fish makes it virtually impossible to remove fillets neatly, so what you bring to the table are inelegant shards of fish.
Enter this recipe. For perfectly grilled, easy-release salmon fillets, you'll be building a modified two-level fire if you're using a charcoal grill (but using only the hot side of the grill), or a single-level fire if using a gas grill. Heating and cleaning the grill grate and then wiping it with oil-dipped paper towels until it's well seasoned (like a cast-iron pan is seasoned) are the keys to success.
Some people find salmon skin good eating, some don't. If you do, make sure the fillets that you use are scaled. You can serve the grilled fish skin side up (as in the photo) or skin side down, as you like.
This recipe works best with salmon fillets but can also be used with any thick, firm-fleshed white fish, including red snapper, grouper, halibut, and sea bass. Cook white fish to 140 degrees, up to 2 minutes longer per side.