👩🍳 Instructions
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1
Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean the grates thoroughly and then oil them well to prevent sticking.
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2
Pat salmon fillets dry with paper towels. Brush both sides of each fillet lightly with olive oil.
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3
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried dill, black pepper, kosher salt, and cayenne pepper (if using). Sprinkle this seasoning blend generously over both sides of the salmon, gently pressing it to adhere.
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4
Place the seasoned salmon fillets, skin-side down, on the preheated and oiled grill grates. Close the lid and cook for 4-6 minutes, or until the skin is crispy and the flesh starts to turn opaque about halfway up.
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5
Gently slide a thin metal spatula under the salmon to release it, then flip the fillets over onto the flesh side. Brush the cooked skin side with some of the melted butter.
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6
Close the lid and continue to grill for another 3-5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) at its thickest part and flakes easily with a fork.
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7
Carefully transfer the grilled salmon to a platter. Let it rest for 2-3 minutes before serving. Serve immediately with fresh lemon wedges.
💡 Notes
Ensuring your grill is hot and well-oiled is key to preventing the salmon from sticking. Always pat the salmon dry before seasoning for a better crust. A meat thermometer is your best friend for perfectly cooked fish. Leftovers can be stored in the fridge for up to 3 days and gently reheated.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
35g
Total Fat
20g
Saturated Fat
4g
Carbs
2g
Fiber
0g
Sugar
0g
Sodium
450mg
Cholesterol
70mg
