Remove skin and cut the salmon into 2 ½ to 3-inch fillets.
• Wrap in paper towels and refrigerate for 15 minutes.
• Brush each side with olive oil and season with Eundre’s Seasoning.
• Preheat grill to med-high heat. Clean and oil the grates.
• Place fish on a diagonal. Close grill and cook
approximately 4 to 5 minutes. Flip and cook to an internal
temperature of 145 degrees Fahrenheit or desired
doneness is reached.