Prep: Start the charcoal in the grill and allow the briquettes to get hot, between 450-500 degrees. 

Rinse and pat dry salmon and allow it to come to room temperature.

Place the salmon in a shallow dish with high sides.

Add olive oil, lemon juice, green onion, honey, sea salt, and freshly cracked black peppercorns into a separate bowl. Mix well.

Pour the marinade mixture over the salmon, and use the bottom of a tablespoon to spread the mixture all over the flesh side of the salmon.

Allow the salmon to marinate for 10-15 minutes.

Brush the grill rack with canola oil about 6-8 inches away from the hot coals.

Place the salmon skin on the grill and brush the flesh side with one tablespoon of melted butter.

Let the salmon cook for 4-5 minutes, then using a large spatula turn the salmon over and brush the skin-side with a tablespoon of melted butter.

Allow the salmon to cook for an additional 4-5 minutes.

Use the spatula to remove the spatula from the hot grill and onto a larger platter. Let the salmon rest for 3-5 minutes.

Serve with cranberry applesauce.