👩🍳 Instructions
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1
Pat salmon fillets very dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Brush this mixture evenly over both sides of the salmon fillets.
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2
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
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3
Place the seasoned salmon fillets skin-side down (if using skin-on) on the hot grill. Close the lid and cook for 4-6 minutes, or until the skin is crispy and the salmon releases easily from the grates.
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4
Carefully flip the salmon and continue to grill for another 3-5 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
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5
While the salmon cooks, prepare the lemon garlic sauce: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the lemon zest, lemon juice, and red pepper flakes (if using).
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6
Transfer the cooked salmon to serving plates. Spoon the warm lemon garlic sauce generously over each fillet. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges.
💡 Notes
For best results, use fresh, high-quality salmon. If you don't have a grill, you can achieve a similar result using a hot cast-iron grill pan on the stovetop or by baking the salmon at 400°F (200°C) for 12-18 minutes. Adjust cayenne pepper to your preferred spice level. Leftovers are delicious cold on salads.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
32g
Total Fat
25g
Saturated Fat
7g
Carbs
4g
Fiber
1g
Sugar
1g
Sodium
480mg
Cholesterol
75mg
