Ingredients:

  • 1.5 lbs center-cut salmon fillet, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, grated into a paste
  • 1 tbsp fresh thyme, minced
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 large lemon, sliced into rounds
  • 4 sprigs fresh parsley

Instructions:

  1. Pat the 1.5 lbs of salmon completely dry with paper towels.
  2. Rub the 2 tbsp of olive oil over the fish, then sprinkle evenly with the 1 tsp salt and 1/2 tsp pepper.
  3. In a small bowl, mash together the 4 tbsp softened butter, 3 grated garlic cloves, 1 tbsp minced thyme, and 1 tsp lemon zest.
  4. Set your grill to medium high heat (about 400°F/200°C) and let it get hot for at least 10 minutes.
  5. Place the salmon on the grates skin side down and don't touch it for 6 minutes.
  6. Use your thin spatula to gently flip the fillet over to the flesh side.
  7. Immediately dollop the garlic lemon butter onto the crispy skin side so it melts and runs down the sides.
  8. Cook for another 4 to 6 minutes until the thickest part is opaque and flakes with a fork.
  9. During the last 2 minutes, toss your lemon slices onto the grill until they have dark marks.
  10. Remove to a warm plate, pour over any remaining butter from the pan or grill tray, and top with fresh parsley.