Step 1

Method 1: direct grillingPour or generously brush your favorite marinade over the salmon. You can also marinate it in the fridge in a bowl or shallow dish for a few hours before cooking.Preheat a gas grill over medium-high heat, around 375 to 400 degrees F. Use a grill brush to scrape off anything leftover from previous cooking. Brush the grill with oil to prevent sticking.Place salmon skin-side up and close the grill lid. Grill salmon for 6-8 minutes.Carefully flip the salmon and cook for another 6-8 minutes until the salmon is just cooked through and flakes easily. It's best to slightly undercook rather than overcook your salmon filets. Once you've removed your salmon from the grill, let it rest for a couple of minutes on a plate or cutting board to seal in the flavor and juices.

Step 2

Method 2: the foil pack methodIf you’re using a salmon marinade, let your salmon filets sit in the marinade for at least an hour before grilling it.Preheat a gas grill over medium-high heat, around 375 to 400 degrees F. Use a grill brush to scrape off anything left over from previous cooking.Spray a large piece of tinfoil with cooking spray or drizzle with olive oil. Once your salmon is done marinating, add it onto your piece of foil. Seal the edges by folding the piece of foil together or adding another piece of foil on top and sealing the edges. Use a fork or knife to poke a hole at the top of the foil to allow some steam to escape.Place your whole foil pack directly on your preheated grill, close the lid and grill your salmon foil pack for 14-20 minutes. Usually salmon takes 15 minutes for every inch of thickness.Remove the whole foil pack from your grill and let your salmon rest for a few minutes before cutting into it. If you check your salmon and it needs a couple more minutes to cook, you can cover it back up with foil and let it finish cooking off of the grill.