To prepare the salmon for grilling, trim off the thinner parts. This will help the salmon cook more evenly. These thin pieces can either be cooked separately (for a shorter period of time) or set aside to use at another time as a salad topping. Cut the remaining thicker portion of salmon into 4 servings.
Drizzle each portion of salmon (on the flesh side) with 1 teaspoon of avocado oil. Then sprinkle each portion with 1⁄4 teaspoon salt, 1⁄8 teaspoon garlic powder, 1⁄8 to 1⁄4 teaspoon ground white pepper, and 1⁄4 teaspoon dried basil. Set aside. This can be put in the refrigerator for 30 minutes to an hour, giving time for the oil and seasonings to settle into the fish.
Prepare the grill by heating the grill to medium heat, 300 to 350 degrees. Once the grill is heated, use a thick portion of paper towels or clean rag and generously rub the cooking grate with cooking oil.
Place the salmon flesh side down (skin side up) and grill for 7 minutes. As the salmon cooks, it will pull away from the cooking grate. Carefully turn the salmon and cook for another 2 to 3 minutes.
Storage :Leftover grilled salmon should be stored in an airtight container, or wrapped tightly in tin foil and stored in the fridge. Properly stored salmon will last for 3 to 4 days.