Ingredients:

  • 4 (6 oz / 170g) Wild Sockeye Salmon fillets, skin-on
  • 2 tbsp (30ml) Avocado oil
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) dried oregano

Instructions:

  1. Use paper towels to pat the salmon fillets bone-dry on all sides to ensure a proper crust forms.
  2. Brush the fillets lightly with avocado oil and season generously with kosher salt and black pepper.
  3. In a small mixing bowl, combine melted butter, lemon juice, minced garlic, smoked paprika, and dried oregano; brush the mixture over the flesh side of the fillets.
  4. Preheat the grill to medium-high heat (approximately 400°F / 204°C), ensuring grates are clean and lightly oiled.
  5. Place the fillets skin-side down and press down gently for 10 seconds to ensure full contact.
  6. Grill undisturbed for 4–5 minutes until the salmon naturally releases from the grate.
  7. Carefully flip the fillets and grill the flesh side for an additional 3–4 minutes.
  8. Remove salmon from the grill when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, then let rest.