Ingredients:

  • 4 (6 oz / 170 g) salmon fillets (skin-on)
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) cracked black pepper
  • ⅓ cup (80 ml) BBQ sauce
  • 1 tbsp (15 g) unsalted butter, melted
  • 1 tsp (5 ml) fresh lemon juice
  • ¼ tsp (1 g) garlic powder

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a crispy crust.
  2. Rub the olive oil directly onto the fillets and season generously with kosher salt and cracked black pepper.
  3. Preheat the grill to medium-high (approximately 400°F / 200°C) and clean the grates thoroughly.
  4. Place 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.
  5. Carefully flip the fillets over.
  6. Combine the BBQ sauce, melted butter, lemon juice, and garlic powder; brush a thick layer of this glaze over the seared skin side of the fish.
  7. Close the lid for another 3–5 minutes until the glaze bubbles and becomes tacky.
  8. Remove the salmon when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for well-done.