Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper
  • 4 (6 oz) salmon fillets, skin-on
  • 1 lemon, cut into wedges
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together the olive oil, honey, smoked paprika, garlic powder, salt, pepper, and cayenne until it forms a thick, mahogany-colored paste. Pat the salmon fillets completely dry with paper towels.
  2. Brush the spice paste generously over the top and sides of each fillet, keeping the skin side clean. Let the fish sit at room temperature for 10 minutes.
  3. Preheat grill to medium-high (approx. 400°F / 200°C) and lightly oil the grates. Place salmon skin-side down, pressing gently for 10 seconds. Grill for 4-5 minutes without moving until the skin releases.
  4. Flip the fillets and grill for another 3-4 minutes. Remove the salmon when the internal temperature reaches 130°F to 135°F.
  5. Transfer to a plate and let the salmon rest for 5 minutes to reach a medium internal temperature of 145°F. Garnish with chopped parsley and fresh lemon wedges.