Tender, flaky fillets with lemon.
Next: ingredients.

4 skin-on salmon fillets, 6 oz each
1 tbsp avocado oil
¾ tsp kosher salt
¼ tsp black pepper
1 lemon, cut into wedges

Grill with lid • bristle-free scraper
Raw-fish tray • paper towels
Pin-bone tweezers • fish spatula
Instant-read thermometer
Clean serving plate

Pat salmon dry on a rimmed tray. Check for pin bones and remove any with clean tweezers. Refrigerate while the grill heats.

Visit the recipe for all instructions.