Easy Grilled Salmon: Your Best Summer BBQ Yet!

👩‍🍳 Instructions

1. 1

   Prepare your grill: Preheat your gas grill to high heat (about 500°F / 260°C) for 10-15 minutes with the lid closed. While it heats, thoroughly clean the grates with a grill brush. Reduce heat to medium-high (400-450°F / 200-230°C). Using tongs, carefully rub a paper towel dipped in a high-smoke-point oil (like avocado or canola) over the hot grates several times until well-coated.
2. 2

   Prep the salmon: Pat the salmon fillets completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Brush each salmon fillet with olive oil, then generously sprinkle the spice mixture over all sides, pressing gently to adhere. Let sit at room temperature for 10-15 minutes.
3. 3

   Grill skin-side down: Place the seasoned salmon fillets, skin-side down, directly on the prepped medium-high grill grates. Close the lid and cook undisturbed for 4-6 minutes. Do not attempt to move or flip the salmon during this time. The skin will crisp up and create a barrier, preventing the flesh from sticking and drying out.
4. 4

   Flip and finish: After 4-6 minutes, or when the skin is crispy and the salmon has turned opaque about two-thirds of the way up the sides, use a thin, wide spatula (a fish spatula is ideal) to carefully slide under the salmon and gently flip each piece. Close the lid and cook for another 2-4 minutes on the flesh side, or until the internal temperature reaches 140-145°F (60-63°C) at the thickest part.
5. 5

   Rest and serve: Remove the grilled salmon from the grill and transfer to a serving platter. Immediately squeeze fresh lemon juice generously over each fillet and sprinkle with the chopped fresh dill. Let rest for 5 minutes before serving to allow the juices to redistribute for maximum moisture and flavor. Serve with extra lemon wedges if desired.