Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) black pepper
  • ½ tsp (1g) garlic powder
  • 4 tbsp (56g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 clove (3g) garlic, minced

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub the avocado oil over the flesh side, then evenly sprinkle with salt, pepper, and garlic powder.
  2. Preheat your grill to high heat (approx. 400°F / 200°C). Place the fillets skin-side down and press down lightly with a spatula for 5 seconds to ensure full skin contact.
  3. Grill undisturbed for 6-8 minutes until the color change climbs to the top third of the fillet and the skin releases naturally from the grate.
  4. Flip the fillets and grill the flesh side for 2-4 minutes.
  5. While the fish finishes, melt butter in a small saucepan over medium heat. Stir in minced garlic for 30 seconds, remove from heat, and stir in lemon juice and parsley.
  6. Spoon the lemon butter sauce over the salmon immediately after removing it from the grill.