Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) garlic powder
  • ½ tsp (1g) smoked paprika

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Brush both sides lightly with olive oil, then evenly sprinkle the salt, black pepper, garlic powder, and smoked paprika over the flesh side.
  2. Preheat the grill to medium-high heat (350°F–400°F). Place the fillets skin-side down, pressing down lightly with tongs for 5 seconds to ensure contact. Close the lid and grill for 5–6 minutes without moving them until the fish releases easily from the grate.
  3. Flip the fillets carefully and grill for another 3–5 minutes. Ensure the flesh is opaque pink and separates easily when pressed with a fork. Remove from heat and let rest for 2 minutes to lock in juices.