Ingredients:

  • 4 (6 oz / 170 g) salmon fillets (center-cut, skin-on)
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) sea salt
  • ½ tsp (3 g) freshly cracked black pepper
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 clove (3 g) garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice

Instructions:

  1. Use paper towels to pat each salmon fillet thoroughly on all sides to remove surface moisture.
  2. Rub the olive oil evenly over the flesh and skin of the fillets, then sprinkle sea salt and black pepper generously across the top.
  3. Preheat the grill to high heat (approximately 450°F to 500°F / 230°C to 260°C), ensuring the grates are cleaned and lightly oiled.
  4. Place the fillets flesh-side down on the hot grate and press down gently once to ensure contact.
  5. Leave the salmon undisturbed for 4–5 minutes until a mahogany-colored crust forms.
  6. Using tongs, carefully flip the fillets to the skin side once they release easily from the grate.
  7. Grill for another 4–6 minutes, using an instant-read thermometer to remove the fish when the internal temperature hits 130°F to 135°F (54°C to 57°C).
  8. Mix melted butter, minced garlic, and lemon juice, then brush the glaze over the fillets immediately after removing them from the grill.