Ingredients:

  • 4 (6 oz / 170g) center-cut salmon fillets, skin-on
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (14g) unsalted butter
  • 1 clove (3g) garlic, minced
  • 1 wedge (15g) fresh lemon

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub the avocado oil evenly over all sides, then season generously with salt and pepper. Let them sit at room temperature for 15 minutes.
  2. Preheat your grill to medium-high (approximately 400-450°F / 200-230°C). Use tongs and a folded paper towel dipped in oil to wipe the grates clean.
  3. Place the fillets skin-side down on the grill. Close the lid and cook undisturbed for 5-6 minutes until the fish releases easily from the grate and the skin is mahogany-colored.
  4. Flip the fillets carefully. Top each fillet with a small dot of butter and a pinch of minced garlic. Grill for another 2-4 minutes until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  5. Remove the salmon from the grill and let it rest on a plate for 3 minutes. Squeeze a fresh lemon wedge over the top before serving.