Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp lemon zest, finely grated
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels.
  2. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, lemon zest, salt, and pepper into a thick paste.
  3. Rub the paste evenly over the flesh side of each fillet, pressing it in to ensure a thick coating.
  4. Preheat your grill to medium-high (400°F / 200°C) and lightly oil the grates.
  5. Place the salmon skin-side down on the grill. Press down lightly with a spatula for 10 seconds to ensure full contact.
  6. Grill for 4-5 minutes until the skin is crisp.
  7. Flip carefully and grill for another 3-5 minutes until the flesh develops a mahogany-colored crust and the internal temperature reaches 130°F (54°C).
  8. Transfer the fillets to a wire cooling rack to rest.
  9. While the salmon rests, melt the butter in a small saucepan over medium heat.
  10. Stir in the minced garlic for 30 seconds until fragrant, then whisk in the lemon juice and chopped parsley.
  11. Drizzle the butter sauce over the fillets immediately before serving.