Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Dijon mustard
  • 1 teaspoon (6g) smoked paprika
  • 1/2 teaspoon (3g) garlic powder
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper, freshly ground
  • Lemon wedges, for serving

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
  2. Place salmon fillets in a shallow dish. Pour marinade over the salmon, ensuring each fillet is coated. Let sit for at least 15 minutes, or up to 30 minutes in the refrigerator.
  3. Preheat the grill to medium-high heat (about 400-450°F or 200-230°C). Clean and lightly oil the grill grates.
  4. Place salmon fillets skin-side down (if using skin-on) directly on the preheated grill grates. If using skinless salmon, place it on a grill mat or aluminum foil.
  5. Grill for 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  6. Remove the salmon from the grill and let it rest for a minute or two. Serve immediately with lemon wedges.