Ingredients:

  • 4 (6 oz each) Salmon Fillets, skin-on, centre-cut preferred
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice, freshly squeezed
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 clove Garlic, minced
  • 1 tsp Honey (or Maple Syrup)
  • 1/2 tsp Smoked Paprika (optional)
  • Neutral oil (for oiling the fish)

Instructions:

  1. Prep the Salmon: Pat the salmon fillets completely dry using paper towels. This is non-negotiable! Season generously with salt and pepper.
  2. Mix the Glaze: In a small bowl, combine all glaze ingredients (olive oil, lemon juice, zest, dill, garlic, honey, paprika). Whisk well until combined.
  3. Marinate: Brush about two-thirds of the glaze mixture evenly over the flesh side (the non-skin side) of the salmon. Reserve the remaining third for basting during cooking. Place the fish on a plate, skin-side down, and allow it to rest at room temperature for 30 minutes. Do not chill.
  4. Preheat the Grill: Clean your grill grates thoroughly. Preheat the grill to Medium-High heat (aim for 400°F / 200°C).
  5. Oil the Fish, Not the Grate: Lightly brush the skin side of the salmon fillets with a small amount of neutral oil (like grapeseed or vegetable oil). This prevents sticking.
  6. Initial Sear (Skin Side Up): Place the salmon fillets flesh side down onto the hottest part of the preheated grill. Close the lid and let it sear for 3–4 minutes, creating beautiful grill marks.
  7. The Flip: Using a thin fish spatula, carefully flip the salmon to the skin side down.
  8. Basting and Finishing: Brush the reserved glaze over the now-exposed flesh side. Lower the heat slightly to medium or move the fish to a slightly cooler, indirect heat zone. Close the lid.
  9. Monitor Doneness: Continue cooking for another 4–6 minutes. The salmon is done when the internal temperature reaches 145°F (63°C), checked at the thickest part.
  10. Rest and Serve: Use the fish spatula to gently remove the salmon from the grill. Place on a platter, skin-side down, and let rest for 5 minutes before serving.