👩🍳 Instructions
-
1
Pat salmon fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
-
2
In a small bowl, whisk together the melted butter, fresh lemon juice, Dijon mustard, smoked paprika, and garlic powder until well combined. Stir in the fresh chopped herbs.
-
3
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates thoroughly and lightly oil them to prevent sticking.
-
4
Place the seasoned salmon fillets, skin-side down (if using skin-on), onto the hot, oiled grill grates. Cook for 4-6 minutes, or until the skin is crispy and the flesh has turned opaque about halfway up. Brush the top side of the salmon generously with half of the prepared sauce.
-
5
Carefully flip the salmon fillets. Cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F / 63°C). Brush the remaining sauce over the salmon during this final cooking stage.
-
6
Remove the salmon from the grill and let it rest for 2-3 minutes before serving. Garnish with fresh lemon wedges and extra herbs if desired.
💡 Notes
For best results, use fresh, high-quality salmon. If you don't have a grill, you can bake the salmon at 400°F (200°C) for 12-15 minutes, brushing with sauce halfway through, or pan-sear in an oven-safe skillet. Leftovers store well in an airtight container for 2-3 days and are great flaked into salads.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
