Heat a grill, a nonstick grill pan, or a nonstick dual-contact grill on medium. Grease it well.
Brush each salmon fillet on both sides with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
Place the salmon fillets on the grill, skin side down. Cover (you can loosely cover with foil if you don’t have a lid) and grill until the outside is crispy and the inside is fully cooked, about 5 minutes per side. If using a dual-contact grill (like I do in the video below), grill 1-inch-thick fillets for a total of about 5 minutes.
Serve immediately.
Video
Notes
To ensure the skin is crispy, place the fillets on the grill skin side down and allow them to cook, undisturbed, for five minutes. Then, flip them carefully and finish cooking the other side.
Fish skin tends to stick to cooking surfaces, so it's important to grease your grill well. If using a grill pan or a dual-contact grill, ensure they're truly nonstick with no scratches, and grease them thoroughly before using them.
The FDA recommends cooking fish to an internal temperature of 145°F.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers wrapped in foil and sealed in freezer bags for up to 3 months.