Ingredients:

  • 4 (6 oz / 170g) Atlantic salmon fillets, skin-on
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Use paper towels to pat the salmon fillets extremely dry on all sides to ensure a proper sear.
  2. Lightly coat the fillets with avocado oil and season generously with kosher salt and black pepper.
  3. Preheat the grill to medium-high heat (about 400°F / 200°C), clean the grates, and lightly oil them.
  4. Place fillets skin-side down. Close the lid and grill for 4–5 minutes without moving them.
  5. Using a fish spatula, gently flip the fillets once they release easily from the grate.
  6. Grill for an additional 3–4 minutes.
  7. During the final 2 minutes of cooking, brush the melted garlic butter mixture (butter, minced garlic, lemon juice, and parsley) over the top of each fillet.
  8. Remove the salmon from the grill when the internal temperature reaches 135°F (57°C).
  9. Transfer to a warm plate and let the fish rest for 5 minutes until the internal temperature rises to 145°F (63°C).