Smoky Grilled Salmon: Your New Go-To for Flavorful Fillets

👩‍🍳 Instructions

1. 1

   Thoroughly pat the salmon fillets dry on both sides with paper towels. Rub the fillets all over with 1 tablespoon of avocado or grapeseed oil. In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika (if using). Sprinkle the seasoning generously over both sides of the salmon fillets, pressing gently to adhere.
2. 2

   Preheat your gas grill to high heat, aiming for 450-500°F (230-260°C). If using charcoal, arrange coals for direct high heat. Clean the grates thoroughly with a wire brush, then carefully oil them with a paper towel dipped in high-smoke-point oil using tongs. Repeat the oiling 2-3 times to create a non-stick surface.
3. 3

   Place the seasoned salmon fillets, skin-side down, directly on the hot, oiled grates. Close the grill lid. Cook for 4-6 minutes without moving the fish. The salmon should release easily from the grates when a good crust has formed.
4. 4

   Using a thin, wide spatula, carefully flip the salmon fillets. Close the lid and continue to grill for another 3-5 minutes, or until the salmon reaches your desired doneness. The internal temperature should be 145°F (63°C) for medium-rare, and the flesh should flake easily with a fork.
5. 5

   Carefully transfer the grilled salmon fillets to a platter. Loosely tent with foil and let them rest for 5 minutes. Garnish with fresh chopped dill or parsley, if desired, and serve immediately with fresh lemon wedges.