Gently remove any remaining scales from the skin using a fish scaler or the back of a knife, then pat the salmon dry with paper towels.

Let the salmon sit wrapped in paper towels at room temperature for 15 minutes.

Turn on your gas grill to high, it usually takes about 15 minutes to warm up fully.

Unwrap the salmon, cut into even portions if necessary, and spread a thin layer of ghee on the skin.

Sprinkle salt and pepper evenly over all sides of the salmon, including the skin.

With the grill lid open, turn off the flames, place the salmon skin-side down on the grates, then close the lid to cook for 5 minutes (do not peek!).

Turn the grill back to high heat for another 2 minutes.

Open the lid, flip the salmon over (meat side down), close the lid again, and cook for 1 more minute.

Use a meat thermometer to check for an internal temperature of 135°F. You can cook for an additional 1-2 minutes if needed.