1 wild salmon, approximately 2–3 kg (4.1/2–6.1/2 lb) in weight
Maldon salt and freshly ground black pepper
3 lemons
For six to eight
Place the salmon on its side on a board. With a very sharp filleting knife, slice the head off behind the gills. You will expose the main bone. Place one hand on the top side of the salmon to keep it in place and with your other hand cut along the top of the bone, keeping the blade of your knife angled towards the bone, using the finger and thumb of your other hand to lift the side of the salmon away as you cut. You will be cutting through the small fillet bones as you go. Turn the salmon over and repeat the process. You will need to pinbone your two fillets with tweezers. Trim the belly side of the fillets free of fat.
To portion your pieces of salmon, place the fish on its side, skin-side down, on your board. You are aiming to get 6–8 portions altogether, 3–4 from each fillet. Divide the side equally into three by eye, and cut into the salmon at about a 45-degree angle, cutting straight through the skin at the bottom.
Season your pieces of salmon with salt and pepper, and grill skin-side down first on a preheated very hot grill pan or char-grill for about 1 minute until just seared. Turn over and sear the flesh side. Serve with wedges of lemon.