Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets extremely dry using paper towels on all sides. Rub each fillet with olive oil, then evenly apply the salt, pepper, and garlic powder, pressing the seasoning into the flesh.
  2. Preheat the grill to high heat (approximately 400°F / 200°C) and lightly oil the grates. Place the fillets skin-side down, close the lid, and sear undisturbed for 4–5 minutes until the fish releases easily from the grate.
  3. Carefully flip the fillets and grill for another 3–4 minutes. While the second side cooks, whisk together melted butter, lemon juice, and lemon zest, brushing the mixture over the fillets during the last 60 seconds of grilling.
  4. Remove the salmon from the grill, transfer to a plate, and let the fillets rest for 5 minutes to allow juices to redistribute.