Grilled salmon is a family favorite, especially in spring, when Chinook (or king) salmon is in the markets. Grill steaks or filets that are 3/4- to 1-inch thick, allowing about 6 ounces per person for dinner, and save about 3/4 pound to make this main-course salad later in the week.
When grilling salmon, prepare a medium-hot fire in a charcoal or gas grill. Brush the salmon with olive oil and rub it with a little salt and pepper. To keep the fish from sticking, brush the grill grates well with oil. Place the salmon skin-side up over the flame and cover. After about 5 minutes, turn the salmon over and grill, covered, until opaque all the way through. The timing will depend on the thickness of the fish.