To begin preparing grilled salmon, heat your grill. You want the temperature to be about 450 degrees Fahrenheit, which will take about 15 minutes to reach.
While the grill is heating, prepare your salmon filets.
Place defrosted salmon on a baking sheet or dish, and drizzle each filet with 1 tablespoon of olive oil. Using your hands or a pastry brush, rub the olive oil into the salmon, making sure it is fully coated.
Next season each filet with a sprinkle of salt (to your preference), 1 teaspoon of black pepper and desired seasonings. Garlic and onion powder are great simple additions. You can also play up the smokiness of the grill with paprika or cumin.
Once your salmon is seasoned and the grill is heated, place the filets on the grill skin side down and cover.
Cook salmon for about 8 minutes until the skin is crispy and easily lifts from the grill grates.
Using tongs or a fish spatula, carefully flip the salmon filets to allow them to finish cooking (about 2 more minutes).
Check that your salmon is cooked by inserting an instant read thermometer into the thickest part of each filet. The temperature should read 145 degrees Fahrenheit.
Once fully cooked, transfer the salmon filets to a serving dish and finish with desired citrus (lemon works well if seasoned with salt and pepper, while lime adds a nice touch for salmon seasoned with cumin).
Serve hot with a simple side dish like steamed rice, grilled asparagus or a fresh salad. Enjoy!