Ingredients:

  • 4 (6 oz / 170g) center-cut salmon fillets
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) freshly cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) chopped fresh parsley

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub the avocado oil evenly over all sides of the fish, then season with salt, pepper, and garlic powder. Let the fillets sit at room temperature for 10 minutes.
  2. Preheat the grill to medium-high heat (375°F to 450°F / 190°C to 230°C). Use tongs to wipe the grill grates clean and lubricated with an oil-dipped paper towel.
  3. Place salmon fillets skin-side down on the grill. Close the lid and grill for 4–6 minutes without moving them. Flip carefully and grill for another 3–5 minutes.
  4. Use a digital thermometer to check the thickest part of the fillet. Remove from heat when the internal temperature reaches 130°F (54°C) for medium-rare or 135°F (57°C) for medium.
  5. Transfer fillets to a platter and immediately brush with the melted butter and lemon juice mixture. Let the fish rest for 5 minutes before serving.