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.