Dan's Standard Salmon grilling

Okay, I just jotted this down for memory sake.  No hard and fast rules here.

First, get a decent fillet of salmon.  I frequently use steelhead trout
Blot it dry, trim if necessary.
Sprinkle with ample salt. Most of the salt will not actually enter the flesh,
  but actually draw liquids out of the salmon.  Japanese style "ama-shio", and
  similar in effect to brining a fish.
Rewrap in the original fish wrapping, put in drip proof container and into the
  refrigerator 8-24 hours.
Preheat grill (I prefer charcoal, but only patient enough for gas).
At 500-550F oil grill surface, then cook until the flesh begins to flake.
  You can cook it with or without flipping.  I do both.