👩🍳 Instructions
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1
Pat salmon fillets dry with paper towels. Drizzle evenly with olive oil, then season generously with sea salt and freshly ground black pepper. Zest half the lemon directly over the fillets.
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2
Preheat your grill to medium-high heat (400-450°F or 200-230°C). Ensure grates are clean, then lightly oil them using a paper towel and tongs to prevent sticking.
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3
Place salmon fillets skin-side down (if applicable) on the hot, oiled grates. Close the lid and cook for 4-6 minutes without moving them to develop a good sear.
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4
Gently flip the salmon fillets with a wide, thin spatula. Cook for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
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5
Carefully remove from the grill and transfer to a serving plate. Squeeze fresh lemon juice over each fillet and garnish with fresh dill or parsley. Serve immediately with lemon wedges.
💡 Notes
Always use fresh, high-quality salmon for the best results. Don't overcrowd the grill, as this can lower the temperature and hinder searing. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and gently reheated.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
32g
Total Fat
25g
Saturated Fat
5g
Carbs
2g
Fiber
0g
Sugar
0g
Sodium
650mg
Cholesterol
70mg
