• Prepare grill for direct (or one zone) cooking using lump charcoal. Target 450 - 500 degrees Fahrenheit over direct heat.
• If you purchased a whole salmon filet, use a sharp knife to cut into four equal parts leaving skin on. Coat both sides with olive oil and season the salmon liberally with the seafood seasoning.
• Place the salmon skin side down over the direct heat. There is no need to oil the grill grate if it's hot enough. We find the best range is 450 - 500 degrees allowing a sear but not burning the salmon. Grill for 8 minutes.
• After 8 minutes, using a fish spatchula or tongs, gently nudge the salmon to see if it will release from the grill grate. If it's still sticky, check again after a minute. The salmon skin should release easily when the proper sear has occurred. Flip and grill over direct heat for additional 3 minutes or until the internal temperature of the salmon is 135 - 140 degrees.
• Remove from grill and let rest for 10 minutes to allow for carry over cooking. Finish with a squeeze of the grilled lemon, and serve with your favorite side.

For the Grilled Lemon:

• While the salmon is grilling place the lemon halves on the grill, flesh side down, for 5 minutes, or until you get a nice sear. Remove and set aside ,and squeeze a drizzle on each salmon filet prior to eating.