Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 lemon, cut into wedges
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Brush each fillet lightly with oil, then evenly coat the flesh side with the combined garlic powder, smoked paprika, salt, and pepper, pressing the spices in gently.
  2. Preheat your grill to medium-high heat. Place the salmon fillets skin-side down first. Close the lid and cook for 4–5 minutes without moving them.
  3. Carefully flip the fillets and cook for another 3–4 minutes until the flesh is mahogany-colored and the internal temperature reaches 135°F (57°C).
  4. Remove the salmon from the heat immediately and let the fish rest on a plate for 3–5 minutes to reach a final internal temperature of 145°F (63°C). Squeeze fresh lemon juice over the top and garnish with chopped parsley.