Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat the outdoor grill to medium-high heat (approximately 400°F / 200°C). Pat the salmon fillets completely dry with paper towels.
  2. In a small mixing bowl, whisk together the olive oil, honey, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper.
  3. Brush the marinade generously over the flesh side of the fillets and let them sit for 2-3 minutes.
  4. Place the fillets on the grill skin-side down. Close the lid and cook undisturbed for 5-6 minutes until the edges turn opaque.
  5. Carefully flip the fillets and grill for another 3-4 minutes. Remove from heat when the internal temperature reaches 130°F - 135°F (54°C - 57°C), allowing carry-over heat to bring them to 140°F (60°C) while resting.