Crispy Skin Salmon Fillets


4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick,
with the skin
Olive oil
2 whole Lemons
Salt and freshly ground black pepper

Heat your grill to high.

Brush the fish on both sides with oil and season with a little salt and lots of fresh pepper. Grill the salmon skin
side down until the skin is lightly charred and crisp, 4 to 5 minutes.

Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked
through but not dry or falling apart, about 1 minute depending on the thickness of fillets.

Remove salmon and serve skin side up on a bed of salad greens. Squeeze lemon over top and add more fresh
pepper to taste. Serves 4