Ingredients:

  • 4 (6 oz / 170g) Atlantic salmon fillets
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried dill or fresh chopped parsley
  • 3 tbsp (42g) unsalted butter
  • 1 clove (3g) garlic, crushed
  • 1 tsp (5ml) lemon zest
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Preheat gas grill to medium-high (approx. 400°F / 204°C) and scrub the grates clean.
  2. Pat salmon fillets dry with paper towels to remove all moisture.
  3. Lightly brush the grill grates with oil immediately before adding the fish.
  4. Rub the fillets with olive oil, salt, and pepper.
  5. Brush the marinade (melted butter, lemon juice, minced garlic, and dill/parsley) generously over the top of each fillet.
  6. Place fillets skin-side down on the hot grates, pressing down lightly for 3 seconds to ensure contact.
  7. Grill for 4–6 minutes without moving until the fish naturally releases from the grate.
  8. Flip gently and grill for another 3–5 minutes.
  9. Remove salmon from heat when the internal temperature reaches 135°F (57°C).
  10. Allow the salmon to rest for a few minutes to reach a final medium finish of 145°F.