Step by step

Method

4 steps

1. 1

   Preheat the grill to medium-high and oil the grates well so the fish doesn't stick. Pat 4 salmon fillets (6 oz each) dry — surface moisture is what causes sticking.

2. 2

   Rub each fillet with 2 tablespoons olive oil total, 2 minced garlic cloves, 1 teaspoon paprika, the zest of 1 lemon, kosher salt, and black pepper. Leave the skin on if it has it — it protects the flesh and makes flipping easier.

3. 3

   Grill skin-side down 6–8 minutes without moving them until the flesh turns opaque about two-thirds of the way up and releases cleanly from the grates. Flip carefully and cook 2–4 more minutes to your preferred doneness — pull when the center is still slightly translucent for medium.

4. 4

   Rest 2 minutes off the heat. Serve with lemon wedges and fresh dill or parsley. You want a deep grill mark and moist pink center that flakes with a fork — not dry chalky fish or a cool raw middle.