Ingredients:

  • 4 (6 oz / 170g) skin-on salmon fillets
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 tbsp (57g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, finely chopped
  • ¼ tsp (1g) paprika

Instructions:

  1. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Clean the grates thoroughly and brush them with olive oil.
  2. Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
  3. Place the fillets skin-side down on the grill. Close the lid and cook for 4–5 minutes without moving them until the fish releases easily from the grate.
  4. Flip the fillets carefully and cook for another 3–4 minutes.
  5. While the salmon is on its second side, whisk together the melted butter, minced garlic, lemon juice, and paprika.
  6. During the last 60 seconds of cooking, brush the garlic butter mixture generously over the top of each fillet. Remove from heat when the internal temperature hits 135°F (57°C).