Place the salt block on a cold grill or stovetop. Slowly heat it up over low heat, then medium, and finally high. This process takes about 30 to 40 minutes and helps prevent cracking.

While the block is heating, pat the salmon dry with paper towels. Rub each fillet with olive oil, then season with garlic powder and pepper.

Once the salt block is hot, carefully place the salmon fillets skin-side down on it. You should hear a gentle sizzle.

Grill for 4 to 6 minutes without moving the fish. When the edges begin to lift, gently flip the fillets using a wide spatula.

Cook the second side for another 3 to 5 minutes until the fish is firm and flakes easily.