Grilled Salmon Fillets Recipe | Serious Eats
Perfectly grilled salmon fillets are nicely seared but still juicy and tender in the center. The key is to source fattier salmon (often, that means farmed salmon), and use skin-on pieces that come from the thicker part of the fillet (center-cut is what you should tell your fishmonger). Most of the cooking happens on the skin side, with the skin crisping and acting as an insulator of the delicate flesh, and then a final minute or two on the other side just to finish the fish to your desired temperature. Center-cut pieces are thick enough to give you plenty of time to pull that off with success.