Make certain the grates on your grill are clean. Preheat grill on high for at least 15 minutes
Fold a paper towel into a small square and soak with oil (vegetable or canola.) Use BBQ tongs to rub the paper towel over the top of the hot grates. This will help prevent the fish from sticking. Lower heat to medium and close lid.
Prepare Fish
Rinse your fish under cool water. Pat fish dry.
2 sockeye salmon fillets
Drizzle olive oil over fish and rub over all areas, including skin and flesh. Sprinkle flesh with salt and pepper
Flip fish back to original position and check to see if it's cook through to your liking. If needed, cook for another 2-3 minutes.
Lightly press the thickest part of the fish with your finger. It shouldn't feel soft and mushy
Flake the fish with spatula or fork. It should lightly flake if done
Remove fish from grill
If bottom belly bones were left intact, use a fork to gently lift bones out and discard. Remove fish from skin and serve
Notes
Cook the salmon to your liking. Some people prefer it medium rare and some prefer it medium well done.
To check for doneness: Lightly press the thickest part of the fish with your finger. It shouldn't feel soft and mushy. Flake the fish with a spatula or fork. It should lightly flake when done
Wild sockeye salmon will vary in size and in thickness. Adjust servings and cooking time depending on the size of your salmon.
We often keep the bottom belly bones intact and remove them after cooking. This will vary depending on where you get your fish. Market fish typically have bones removed.
When flipping the fish, it's easiest to slip a spatula under the middle of the fish and leave the long ends hanging off. Use your other hand, with your fingers on the fish to carefully hold the fish in place and gently roll the fish over.