Ingredients:

  • 4 center-cut salmon fillets (6 oz / 170g each), skin-on
  • 1 tbsp (15 ml) avocado oil or grapeseed oil
  • 1 tsp (5 g) kosher salt
  • 0.5 tsp (2 g) coarsely cracked black pepper
  • 1 lemon, halved
  • 1 tbsp (15 g) fresh dill or parsley, finely chopped
  • 2 tsp (10 g) unsalted butter

Instructions:

  1. Preheat your outdoor grill (gas or charcoal) to medium-high heat, aiming for approximately 400°F (200°C). Use a grill brush to ensure grates are surgically clean.
  2. Remove salmon fillets from the refrigerator 15 minutes before cooking to bring them closer to room temperature.
  3. Use paper towels to aggressively pat both the skin and flesh sides of the salmon bone-dry. Removing surface moisture is critical to prevent sticking and ensure a proper sear.
  4. Lightly coat the flesh side of the fillets with the high-smoke point oil and season with kosher salt and black pepper.
  5. Place the salmon fillets on the grill skin-side down. Close the lid and cook for approximately 6 minutes The skin acts as a heat shield to protect the delicate fats.
  6. Carefully turn the fillets over using a fish spatula.
  7. Grill 2-4 minutes until the internal temperature reaches 125°F.
  8. Rest the salmon for 3-5 minutes to allow for carry-over cooking. Top with a small pat of butter, fresh herbs, and a squeeze of grilled lemon juice before serving.