Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat.
When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
Prepare the salmon by drizzling olive oil on each filet.
Add the salt, pepper and garlic. Squeeze lemon over each filet.
Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes.
Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
Cook until the fish reaches 145 degrees F in the thickest part of the filet. The salmon should be opaque and flake easily with a fork.
Be sure to only cook on direct heat for 1-2 minutes to avoid overcooking the fish.
Make sure to clean the grill before placing the salmon on it. It's easiest to do this once the grill is heated.
Lightly wipe oil on the grates before adding the salmon to keep it from sticking.
Use a long, fish spatula to easily move the salmon on the grill to keep it from breaking.
Calories: 166kcal | Carbohydrates: 2g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg