Instructions

1. 1
   Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.
2. 2
   Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.
3. 3
   Quickly grease the grate with the towel. Add salmon fillets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
4. 4
   Remove and keep warm.
5. 5
   Fold together lemon and butter. Melt over medium heat in a large saucepan.
6. 6
   Drizzle butter over salmon fillets and serve warm.