Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp (15ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 tbsp (42g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper.
  2. In a small bowl, mash together the softened butter, minced garlic, lemon juice, zest, and parsley until a paste forms.
  3. Preheat your grill to medium-high heat. Place fillets skin-side down and press down lightly with tongs for 5 seconds to ensure full contact.
  4. Grill for 4-5 minutes without moving them until the skin releases easily and is deeply browned.
  5. Flip the fillets and immediately dollop a tablespoon of the garlic lemon butter onto each fillet.
  6. Grill for another 3-4 minutes. Remove from heat when the internal temperature reaches 135°F (57°C) for medium-rare.