In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, lemon pepper, and kosher salt until fully combined. The mixture should be emulsified and aromatic. I like to let this sit for a minute so the lemon pepper fully hydrates and the flavors meld together, which gives you a more balanced seasoning than if you rush it.

Heat your grill to 450-500°F and oil the grates generously to prevent sticking. While the grill heats, pat the salmon fillets dry with paper towels and arrange them skin-side up on a plate. Brush about half of the lemon pepper marinade from Step 1 evenly over the top of each fillet, making sure to coat them well. This first coating will infuse flavor into the fish before it hits the heat.

Place salmon fillets skin-side down on the hot grill grates and cook for 6 minutes without moving them—this allows the skin to crisp beautifully and creates a flavorful crust. Flip the fillets carefully using a thin spatula or fish turner, then brush the remaining marinade from Step 1 over the now-exposed top side. I find that adding the sauce after flipping prevents it from burning and keeps those bright lemon notes fresh. Continue grilling for another 3-4 minutes until the flesh is cooked through and flakes easily with a fork when tested at the thickest part.