Ingredients:

  • 4 (6 oz each) Salmon Fillets (Skin-on, centre-cut preferred)
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Fresh Dill, finely chopped
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons High-Smoke Point Oil (for oiling the grates)

Instructions:

  1. Prepare the Salmon: Remove the salmon from the fridge. Use paper towels to thoroughly pat the skin and flesh completely dry. Any moisture is the enemy of a crisp crust.
  2. Mix Marinade: In a small bowl, combine the olive oil, lemon juice, chopped dill, garlic powder, salt, and pepper. Whisk briefly.
  3. Season and Rest: Place the fillets on a plate. Brush the marinade evenly over the flesh side (the top) of the salmon. Rub a small amount of oil onto the skin side as well. Allow the fish to rest at room temperature while you prepare the grill (about 10 minutes).
  4. Prepare the Grill: Preheat the grill to Medium-High heat (roughly 400°F / 200°C). Once hot, thoroughly clean the grill grates with a sturdy wire brush.
  5. Oil the Grates: Using a folded paper towel soaked in high-smoke point oil (use tongs to hold it), oil the clean, hot grates thoroughly. This ensures the fish releases cleanly.
  6. Grill Skin Side Down: Carefully place the salmon fillets skin-side down onto the hottest part of the oiled grates.
  7. Set and Wait: Close the lid and resist the urge to move the fish for 4–5 minutes. Allow the skin to fully crisp and a barrier to form. When the fish is ready to flip, it will naturally release from the grates.
  8. Flip and Finish: Once the skin is beautifully crisped and the salmon looks opaque about two-thirds of the way up the side, slide a thin fish spatula fully beneath the fillet and flip carefully, only once. Cook for another 3–5 minutes on the flesh side until the internal temperature reaches 145°F (63°C).
  9. Rest and Serve: Transfer the salmon immediately to a clean plate, skin-side up, and let it rest for 3–5 minutes. Garnish with a final squeeze of fresh lemon and a sprinkle of fresh dill before serving.