👩🍳 Instructions
-
1
Pat salmon fillets completely dry with paper towels. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, black pepper, and sea salt. Brush the salmon fillets on both sides with this seasoned oil, ensuring an even coating.
-
2
Preheat your gas grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grill grates thoroughly with a wire brush, then lightly oil them by rubbing a wadded paper towel dipped in vegetable oil over the hot grates with tongs.
-
3
Carefully place the salmon fillets, skin-side down, on the preheated and oiled grill grates. Close the lid and cook for 5-7 minutes. Do not move or flip the fish during this time.
-
4
Using a thin, flexible fish spatula, carefully flip the salmon fillets. Close the lid and continue to grill for another 3-5 minutes, or until the internal temperature reaches 140-145°F (60-63°C) at its thickest part.
-
5
Once cooked, transfer the grilled salmon to a plate. Let it rest for 5 minutes before serving. Serve immediately with fresh lemon wedges.
💡 Notes
Always use an instant-read thermometer for perfectly cooked salmon. If you don't have a grill, a hot cast-iron skillet or oven at 400°F (200°C) can also yield delicious results. Leftovers store well in the fridge for 2-3 days.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
