Ingredients:

  • 4 (170g) center-cut salmon fillets, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 1 large organic lemon, zested and halved
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Remove the salmon from the refrigerator 15 minutes before cooking to take the chill off. Use paper towels to pat the skin and flesh sides aggressively dry.
  2. In a small glass mixing bowl, whisk together the olive oil, lemon zest, minced garlic, chopped rosemary, and thyme to create the herb rub.
  3. Brush the herb mixture generously over the flesh side of the salmon fillets. Season with coarse sea salt and cracked black pepper just before grilling.
  4. Preheat the grill to medium-high (approximately 400°F). Clean the grates and wipe with an oil-soaked paper towel.
  5. Place the salmon skin-side down on the grill. Close the lid and sear undisturbed for 4 minutes.
  6. Carefully flip the salmon and cook for an additional 3-4 minutes until the thickest part of the fish reaches 63°C and the flesh is opaque.
  7. Remove from heat and let the fish rest for 3 minutes to allow carryover cooking to reach 60-61°C. Garnish with fresh parsley and a squeeze of the grilled lemon halves.