Ingredients:

  • 4 (6-8 ounce / 170-225g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5ml) kosher salt
  • ¼ teaspoon (1.25ml) black pepper
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • ½ teaspoon (2.5ml) lemon zest
  • ¼ teaspoon (1.25ml) red pepper flakes (optional, for a little kick)
  • Salt and pepper to taste

Instructions:

  1. Preheat grill to medium-high heat (about 400°F / 200°C). Clean grill grates thoroughly with a grill brush. Lightly oil the grates to prevent sticking.
  2. Pat salmon fillets dry with paper towels. Brush salmon with olive oil and season with salt and pepper.
  3. In a small saucepan or microwave-safe bowl, combine melted butter, minced garlic, lemon juice, parsley, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Place salmon fillets on the preheated grill, skin-side down (if using skin-on fillets). Grill for 4-6 minutes, until the skin is crispy and releases easily from the grates (if using skin-on) or the flesh has grill marks.
  5. Carefully flip the salmon fillets using tongs or a fish spatula. Brush the tops of the salmon with the lemon-garlic butter glaze.
  6. Continue grilling for another 4-6 minutes, basting with the glaze every 2 minutes, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Remove salmon from the grill and let rest for 2-3 minutes before serving. Drizzle with any remaining glaze.