Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (3 g) sea salt
  • ¼ tsp (1 g) cracked black pepper
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tbsp (15 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (2 g) fresh lemon zest
  • 2 cloves (6 g) garlic, minced
  • 1 tbsp (3 g) fresh dill or parsley, finely chopped
  • Pinch (0.5 g) of salt and pepper to taste

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub each fillet with olive oil, salt, and pepper.
  2. Preheat grill to medium-high heat. Place fillets skin-side down and sear for 4–5 minutes without moving them. Flip carefully and cook for another 3–4 minutes until the internal temperature reaches 135°F (57°C). Remove from heat and let rest.
  3. While the fish rests, combine melted butter, olive oil, lemon juice, and lemon zest in a bowl. Whisk vigorously until the sauce is opaque and velvety. Stir in the minced garlic and fresh herbs just before serving.