Light the charcoal

• Light the charcoal and let it burn until the coals are covered with white ash.

Season the salmon

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

Grill the salmon

• Place the salmon skin-side down on the grill grate over the hot coals.
• Grill until the flesh flakes easily and the skin is crisp.

Serve

• Transfer the salmon to a plate and serve with lemon wedges.