Grilled Salmon is about the easiest fish dish around and at 250 calories per serving you can’t beat it. This recipe “step-by-step” is for 2 servings…double, triple as needed.
Begin with a large salmon fillet (1 pound-ish with the skin on). Wash the fish with cold water and pat dry with a paper towel. Run your hands along the top to feel any bones. Remove the bones with a quick pull.
Remove from heat, check for doneness. The fish should flake easily with a fork, have a pink opaque color, feel slightly firm and the skin should start to separate from the fish. Serve with a wedge of lemon.