Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 lemon, sliced into rounds

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels. Rub the fillets with a small amount of oil and evenly coat with salt, pepper, garlic powder, and smoked paprika. Let them sit at room temperature for 10 minutes.
  2. Preheat the grill to medium-high (approx 400°F / 200°C). Brush the grates generously with oil.
  3. Place the salmon skin-side down on the grill. Close the lid and cook undisturbed for 6–8 minutes until the fish naturally releases from the grates.
  4. Carefully flip the fillets and grill for another 2–4 minutes. Use a meat thermometer to pull the fish at 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  5. Place lemon slices on the grill for the final 2 minutes to caramelize.
  6. Remove the salmon to a platter and let it rest for 5 minutes before serving.