1 If available, use a probe cover with your thermometer. 2  Put the end of the thermometer in the center of your child's armpit. 3  Be sure the thermometer is only between skin and that clothes are not in the way. 4  Bring your child's arm down, close to the side.
1 If the fillets still have skin, remove it after grilling.  To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling. If you like, brush the salmon with olive oil or melted butter after turning to add flavor and keep it moist.
Step Three: Grilling the Salmon. Prepare the grill for direct grilling at 500ÂºF. once hot, clean the grill surface with a sturdy grill brush. For filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500ÂºF fire. This should result in fish that is cooked medium to medium-well. Place each filet on the grill grate directly over the fire with the skin-side up. After about 5 minutes, the edges of the meat should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over.