Ingredients:

  • 4 (6 oz / 170g) skin-on salmon fillets
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels, focusing specifically on the skin side.
  2. Rub the fillets with avocado oil and season with salt and pepper.
  3. Whisk the olive oil, lemon juice, garlic powder, dried oregano, and smoked paprika in a small bowl. Lightly brush the mixture onto the flesh side of the fillets only.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place fillets skin-side down on the grates and press down gently for 5 seconds to ensure full contact.
  6. Grill undisturbed for 6–8 minutes until the fish releases naturally from the grill.
  7. Carefully flip the fillets to the flesh side.
  8. Grill for an additional 2–3 minutes.
  9. Remove the fish when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for well-done.
  10. Let the salmon rest on a plate for 3 minutes to allow the juices to redistribute.