使用有鱼皮且已去除鱼刺的鱼片。用纸巾彻底拍干——湿气会破坏烧烤标记并导致粘连。用中性油刷两侧，然后用粗盐和黑胡椒充分调味。在烧烤预热时，让鱼片在室温下静置10分钟。可选择将柠檬对半切开，与鱼一起烧烤，用于完成榨汁。

Preheat grill to 232°C – 260°C. Oil the grates well with vegetable oil using a paper towel and tongs, then oil the fish too. Place salmon skin-side down over direct heat, lid closed, for 6 minutes — don't move it. It will release on its own once the skin crisps. Flip with a wide spatula and grill flesh-side down 2–4 more minutes. Total time: 8–10 minutes for individual fillets; up to 14+ minutes for thick or whole fillets. Pull at 52°C – 57°C and rest, or cook to 63°C (USDA). No thermometer? Press a knife tip from the thickest part to the back of your hand — it should feel very warm throughout.

Pull salmon off the grill and rest 2–3 minutes before serving — carryover heat keeps working. Squeeze grilled lemon over the top. Serve immediately while skin is crisp. Pairs well with green salad, potato salad, grilled vegetables, or sauces like aioli, chimichurri, or tartar sauce. Avoid: skipping the drying step (causes steaming), under-oiling grates (fish tears), and moving the fish before it releases naturally. Leftovers: refrigerate in an airtight container 3–4 days, or freeze up to 3 months. Reheat at 135°C wrapped in foil with a drizzle of oil.