Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) olive oil (divided)
  • 1 tbsp (15ml) melted unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ tsp (0.5g) smoked paprika

Instructions:

  1. Use paper towels to pat the salmon fillets completely dry on all sides to ensure a non-stick experience.
  2. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, salt, pepper, and paprika.
  3. Lightly brush the grill grates with olive oil and rub the lemon-garlic mixture generously over the flesh side of the fillets.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place the fillets skin-side down on the hot grates, pressing down gently for 5 seconds to ensure full contact.
  6. Grill undisturbed for 6 to 8 minutes until the skin is charred and crispy.
  7. Carefully flip the fillets using tongs.
  8. Grill for another 2 to 4 minutes, removing the fish when the internal temperature reaches 135°F (57°C) for medium.