Ingredients:

  • 1.5 lbs Wild Caught Sockeye Salmon fillets (skin-on)
  • 1 tsp Kosher salt
  • ½ tsp Cracked black pepper
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tbsp Honey
  • 2 cloves Garlic, minced
  • ½ tsp Dried oregano

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, and dried oregano.
  3. Brush the marinade generously over all sides of the salmon, then season with salt and pepper.
  4. Preheat the grill to medium-high (approximately 400°F / 204°C), then clean and oil the grates.
  5. Place fillets skin-side down and press lightly for 5 seconds. Grill undisturbed for 4–6 minutes until the edges turn opaque.
  6. Carefully flip the fillets and grill for another 3–5 minutes. Remove from heat when the internal temperature reaches 130°F (54°C).
  7. Transfer to a platter and let the salmon rest for 5 minutes to allow juices to redistribute.