Write an article based on this "Heat a gas or charcoal grill to high. Pat the salmon dry and brush it with olive oil. Remove the salmon once it reaches 145 °F (63 °C) and rest it for 3 minutes."
If you're using a gas grill, turn the burners to high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes onto the grill once they're hot and lightly covered with ash. If you'd like your salmon to have a smoked flavor, add a handful of soaked woodchips to the grill. Take a paper towel and pat each side of the salmon with it to remove moisture. Pour 1 tablespoon (15 ml) of olive oil into a small dish and dip a pastry brush into it. Brush each side of the salmon with the oil.  If you don't have olive oil, use vegetable, canola, or coconut oil, since these can withstand the high heat of the grill. The oil will prevent the salmon from sticking to the grill grate. Insert an instant-read thermometer into the thickest part of a salmon fillet. You can transfer the fish to a serving platter once the fish reaches 145 °F (63 °C) and let it rest a few minutes while you get side dishes ready. Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 to 4 days.