Flaky & Flavorful: Your Pefect Grilled Salmon Fillet, Every Time

👩‍🍳 Instructions

1. 1

   Pat the salmon fillets completely dry with paper towels. This is a crucial step for a good sear.
2. 2

   Place the dry fillets on a plate. Drizzle both sides with 2 tbsp olive oil, then sprinkle evenly with salt, pepper, garlic powder, dill, and parsley. Gently rub the seasonings into the fish. Arrange a few lemon slices on top of each fillet.
3. 3

   Preheat your grill to medium-high heat (around 400-450°F / 200-230°C).
4. 4

   Once hot, thoroughly clean the grill grates with a wire brush. Lightly oil the grates by dipping a folded paper towel in olive oil and rubbing it over the hot surface with tongs.
5. 5

   Carefully place the seasoned salmon fillets, skin-side down (if using skin-on), onto the oiled grill grates. Leave the lemon slices on top. Close the grill lid.
6. 6

   Grill for 4-6 minutes without moving the fillets. This allows a crust to form and prevents sticking.
7. 7

   Using a thin, wide fish spatula, carefully flip the fillets. If they resist, allow them to cook for another minute until they release easily. Close the lid again and cook for another 3-5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
8. 8

   Carefully transfer the grilled salmon fillets to a clean plate. Let them rest for 5 minutes before serving to allow the juices to redistribute. Serve immediately with extra lemon wedges.