How to Grill Salmon

1 Lightly oil the grates you plan to cook the salmon on before turning on the heat.
2 Preheat the grill. We want it on a medium-high heat around 475°F-550°F. (Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.)
3 While the grill preheats, prepare the salmon. Spray both sides of the [wprm-ingredient text="1.25 lbs. salmon" uid="2"] fillets with the [wprm-ingredient text="100% avocado oil spray" uid="4"]. Season the flesh side with [wprm-ingredient text="1 ½ teaspoons Cajun seasoning" uid="3"].
4 Right before you put the salmon on the grill, turn off one of the burners. You will want to place the salmon directly on top of the burner that is turned off so that the flames do not jump and burn the flesh or the skin of the salmon. The indirect heat is key here.
5 Place the salmon on the grill, skin-side down. Grill for 4-5 minutes per side. When the salmon is ready to turn, the skin should easily release from the grill. If it sticks, it is not ready so give it a little time before trying to flip it again.
6 When the salmon reaches 130°F internally, remove from the grill. Cover with a sheet of foil for 5-10 minutes to rest. The temperature needs to rise to 135°F for it to be safely enjoyed, but you can cook it to 145°F if you prefer it more cooked through.
7 Serve warm with your favorite sides.