Ingredients:

  • 4 center-cut salmon fillets (6 oz each), skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 fresh lemon, sliced into wedges
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp salted butter

Instructions:

  1. Remove salmon from the fridge 15 minutes before cooking and pat the fillets completely dry with paper towels.
  2. Brush the flesh side of the fillets with oil. Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne in a small bowl and sprinkle evenly over the salmon.
  3. Preheat the grill to medium-high heat (approx. 400°F/204°C) and lightly oil the grates.
  4. Place salmon flesh-side down on the grates. Close the lid and sear for 3–4 minutes until the fish naturally releases from the grate.
  5. Flip the fillets to the skin side. Close the lid and cook for another 5–6 minutes.
  6. Check for an internal temperature of 130°F (54°C) for medium or 145°F (63°C) for well done.
  7. Transfer to a plate, top with a pat of butter and fresh herbs, and let rest for 3 minutes before serving with lemon wedges.