Grilled Salmon Recipe

Prepare fish

Pat the salmon fillets dry with paper towels. If very thick, score the skin lightly in two places to prevent curling. Place fillets skin-side down on a tray.

Season

Brush both sides of each fillet with 2 tbs olive oil. Sprinkle 1.5 tsp coarse sea salt and 1 tsp freshly ground black pepper evenly over the flesh side. If using smoked paprika, dust 1/2 tsp over the flesh.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates well to prevent sticking: use a folded paper towel dipped in oil and tongs, or brush with oil.

Grill

Place salmon skin-side down on the hot grill. Cover and cook for 4–6 minutes without moving, until the skin is crisp and the flesh at the edge turns opaque about one-third up the fillet. Flip gently with a wide spatula and cook flesh-side down 1.5–3 minutes more for medium (internal temp ~125°F / 52°C) or until desired doneness. Total cook time depends on thickness (about 6–9 minutes).

Rest

Transfer salmon to a warm plate skin-side down and let rest for 2–3 minutes. Internal temp will rise slightly as it rests.

Make lemon-herb finish

While the salmon grills (or immediately after), combine 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp minced garlic, and 2 tbs chopped parsley in a small bowl. Whisk together and adjust with a pinch of salt if needed.

Dress salmon

Spoon or brush the lemon-herb mixture over the grilled fillets while they rest so the flavors meld and a light glaze forms.

Plate

Arrange salmon fillets on plates over a small bed of microgreens or mixed salad if using. Drizzle 1 tsp extra-virgin olive oil over greens, add a lemon wedge to each plate.

Serve

Serve immediately while warm. Offer extra lemon wedges at the table.