Unlocking the Ultimate Grilled Salmon: Your Guide to Flavorful & Flaky Perfection

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh dill, smoked paprika, brown sugar, salt, and black pepper until well combined.
2. 2

   Place the salmon fillets in a shallow dish or a large zip-top bag. Pour the marinade over the salmon, ensuring each fillet is thoroughly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate longer than 2 hours due to the lemon juice's acidity.
3. 3

   Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Clean the grill grates thoroughly with a wire brush. Once clean and hot, lightly oil the grates using a paper towel dipped in high-smoke-point oil and held with tongs.
4. 4

   Remove the salmon from the refrigerator about 15-20 minutes before grilling. Pat the fillets dry with paper towels to encourage a good sear.
5. 5

   Carefully place the salmon fillets, skin-side down (if applicable), directly on the preheated, oiled grill grates. Close the lid and cook for 4-6 minutes. Avoid moving the fish during this time to allow a crust to form.
6. 6

   Using a thin, wide spatula, gently flip the salmon fillets. Cook for another 2-4 minutes on the flesh side, or until the internal temperature reaches 145°F (63°C) at its thickest part and the fish flakes easily with a fork.
7. 7

   Transfer the grilled salmon to a serving platter. Let it rest for 5 minutes before serving to allow the juices to redistribute. Garnish with fresh lemon wedges and a sprinkle of extra dill, if desired.