Pat the salmon fillets dry with paper towels. This step is non-negotiable — excess moisture prevents browning and causes sticking.

In a small bowl, whisk together the pesto, olive oil, and lemon juice. Set aside 2 tablespoons for finishing.

Brush the remaining pesto mixture evenly over the flesh side of each fillet. Season with salt and pepper. Let rest at room temperature for 10 minutes while the grill heats.

Preheat your grill to medium-high heat (about 400-450°F). Clean the grates thoroughly with a grill brush, then oil them by dipping a folded paper towel in vegetable oil and using tongs to wipe the grates. This is the key to non-stick.

Place the salmon fillets skin-side down on the grill at a 45-degree angle to the grates. Close the lid and cook without moving for 4-5 minutes. The skin should be crisp and release easily.

Using a fish spatula, carefully flip each fillet. Cook for another 2-3 minutes for medium (internal temperature 125°F at the thickest part) or 3-4 minutes for well-done (135°F). The center should be opaque but still moist.

Remove from the grill and immediately brush with the reserved pesto mixture. Let rest for 2 minutes. Serve with lemon wedges and fresh basil.