Prepare a clean grill by heating it to medium-high heat and oiling it well.
Score the skin on the thicker end of the salmon filet, then season both sides of the salmon generously with olive oil, salt, and pepper.
Oil the grate again immediately before adding the fish, and place the fish skin side down.
Cook for about 7-10 minutes on the skin side, or until you see the juices start to bubble between the flesh and the skin.
Using two large metal spatulas, gently lift a corner of the fish, testing to see whether it is ready to release. When it begins to release, use the spatulas to work down the entire length of the salmon one edge at a time to make sure that the salmon is ready to release and flip.
Take both spatulas together, slide them under two ends of the fish, and flip the salmon backwards so that the skin is facing up and the flesh is facing down on the grill. Cook for a few minutes longer, then remove from the grill and rest. If you want to measure the temperature, 130°F will be cooked.