Ingredients:

  • 4 (6-ounce) salmon fillets, skin on or off (170g each)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • ½ cup unsalted butter, melted (113g or 1 stick)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon cayenne pepper (1.25g) (optional, for a bit of heat)
  • 2 tablespoons finely chopped fresh parsley (about 4g)

Instructions:

  1. Preheat the grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates and lightly oil them.
  2. In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper (if using), and chopped parsley. Set aside.
  3. Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with salt and pepper.
  4. Place the salmon fillets on the preheated grill, skin-side down (if using skin-on). Grill for 4-5 minutes, then gently flip (if skinless) or continue cooking skin-side down until it releases easily from the grill.
  5. During the last 4-5 minutes of cooking, baste the salmon fillets generously with the Texas-style butter sauce every 1-2 minutes. Continue grilling until the salmon is cooked through and flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
  6. Remove the salmon from the grill and let it rest for a couple of minutes before serving. Garnish with additional fresh parsley, if desired.