Ingredients:

  • 4 (6-oz) center-cut salmon fillets, skin-on
  • 1 tbsp extra-virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a crisp crust and prevent steaming.
  2. Rub the fillets evenly with olive oil, coarse sea salt, and cracked black pepper.
  3. Preheat the grill to medium-high heat (approximately 400°F). Clean and lightly oil the grates.
  4. Place salmon skin-side down on the grates. Close the lid and grill undisturbed for 6 minutes until the skin is crisp and releases easily.
  5. In a small bowl, whisk together the lemon juice, chopped dill, garlic powder, and smoked paprika.
  6. Flip the salmon gently and brush the citrus-herb glaze over the top. Cook for an additional 2-4 minutes.
  7. Remove the salmon when the internal temperature reaches 125°F (52°C). Let rest for 3 minutes to allow carry-over cooking to reach 135°F.