Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (3g) garlic powder
  • 3 tbsp (42g) unsalted butter
  • 2 cloves (6g) minced garlic
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) chopped fresh parsley

Instructions:

  1. Pat the salmon fillets completely dry using paper towels. Brush each fillet generously with olive oil on all sides and season evenly with salt, black pepper, and garlic powder.
  2. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and clean the grates thoroughly.
  3. Place the fillets skin-side down on the hot grates, pressing down lightly with tongs for 5 seconds to ensure full contact. Close the lid and cook undisturbed for 6-8 minutes until the skin releases naturally.
  4. Carefully flip the fillets to the flesh side and cook for another 2-4 minutes. Remove the salmon when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
  5. While the fish rests, melt butter in a small pan over medium heat, stir in minced garlic for 30 seconds, then stir in lemon juice and parsley. Drizzle the sauce over the fillets immediately.