Light the charcoal

• Light the charcoal and let it burn down until the coals are covered with white ash.
• Spread the coals in an even layer for medium-high heat.

Season the salmon

• Pat the salmon fillet dry with paper towel.
• Brush the flesh with olive oil and season with salt and black pepper.

Grill the salmon

• Place the salmon skin-side down on the grill grate.
• Grill without moving until the skin releases easily and the flesh turns opaque, then flip once.

Serve

• Transfer the salmon to a plate and squeeze over lemon juice.
• Serve hot with lemon wedges.