Grilled Salmon
"Restaurant-quality fish from a warehouse store. The grill marks really sell it."
The Game Plan
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If fillets are frozen, thaw in a bowl of cold water for about 20 minutes. No shortcuts — the microwave will betray you.
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Pat the fillets **very** dry with paper towels. This is the most important step. Wet fish and a grill do not get along.
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Brush both sides with olive oil. Season generously with minced garlic, dill, salt, and pepper.
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Get your grill screaming hot over medium-high heat. Oil the grates well with a paper towel dipped in oil and held with tongs.
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Place fillets skin-side down. Close the lid and cook 4–5 minutes without moving them. Resist the urge to peek — you're building a crust.
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Flip carefully using a thin metal spatula. If it resists, give it another 30 seconds — it'll release when it's ready.
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Cook another 3–4 minutes on the flesh side until the thickest part flakes easily with a fork.
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Transfer to a plate. Finish each fillet with a squeeze of fresh lemon and a small pat of butter. The butter melting into the hot fish is the whole experience.
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Let rest for 2 minutes. The carryover heat does the last bit of work for you.
