Preheat your grill to 450°F and brush the grates with a neutral oil with a high smoke point, like canola oil. 

Sprinkle salt and pepper over the filets and place flesh side down on the grill. 

Close the grill and cook for 4 minutes. Carefully flip and place skin side down, close the lid and cook for an additional 6 minutes. 

You’ll know your salmon is done when it turns from a bright pink to a subtle pink, it is firmer to the touch, and the internal temperature is 145°F. It should also flake off easily with a fork. 

Add all of the dressing ingredients to a jar with a lid and shake.

Pour the dressing over the warm salmon after you remove it from the grill.