How long should I cook salmon on the grill to achieve that perfect, mouthwatering balance of tenderness and succulence? Is there a specific time frame that guarantees a delectably flaky texture without compromising the fish’s natural oils and flavors? Considering that various factors come into play, such as the thickness of the fillet, the type of salmon, and even the grill temperature, how can one determine the optimal cooking duration? Might the use of techniques like planking or direct grilling influence the necessary cooking time? Furthermore, what about the importance of monitoring the internal temperature—should I invest in a reliable meat thermometer to avoid overcooking? Given the diversity of grilling methods and personal preferences for doneness, how can I ensure that my salmon neither emerges overdone and dry nor undercooked and risky? Ultimately, what tips and tricks might enhance my grilling experience for salmon, making it not just a meal, but a culinary delight?