Ingredients:

  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 6-oz salmon fillets, skin-on

Instructions:

  1. Pat the salmon fillets completely dry using paper towels.
  2. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and smoked paprika.
  3. Brush the seasoning mixture generously over all sides of the fish, ensuring the skin is well-coated to prevent sticking.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place the fillets skin-side down on the grill. Press down lightly for 5 seconds to ensure optimal surface contact.
  6. Grill undisturbed for 4–6 minutes until the skin is crispy and releases easily from the grate.
  7. Flip the fillets carefully and grill for another 3–5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  8. Remove the salmon from the heat immediately and let it rest on a platter for 5 minutes to allow the juices to redistribute.