Amazing salmon on a grill with an absolute minimum of hassle and ingredients.

• Salmon fillets
• Olive oil
• Black pepper, freshly-ground
• Mesquite
• Honey Dijon mustard

1. Brush both sides of salmon fillets with Olive oil.
2. On the non-skin side, pepper to taste.
3. Heat up a grill, preferably with a bit of mesquite (I use Kingsford briquets with the mesquite built in).
4. After it's hot, drop a teaspoon of olive oil right onto the coals (it'll catch on fire).
5. Put the fish, flesh side down, on the grill, and put on the grill cover - this will put out the fire and make it smoke like crazy. (If the fire doesn't go out, close the air vent for a few seconds until it does.)
6. When the fire is out, move around the salmon a bit with a spatula to keep it from sticking.
7. After 2 minutes, turn the salmon over - the top surface should be a bit cooked looking, but probably not brown except on the grill lines. Glaze with mustard and move the salmon a bit to keep from sticking. Close the grill cover or the grill will keep bursting into flame.
8. Cook for about 5-8 more minutes, depending on thickness and how well you like your salmon done. The skin will be quite crispy when you're done, and the salmon will have a sweet, smoked mustard glaze on it.

(AngID)