Grilled Salmon - Little Sunny Kitchen

Prep Time 5

Cook Time 10

Total Time 15

Preheat the grill to medium-high heat 400-450°F/200-230°C, and clean and oil the grill grates.
In a small bowl, combine garlic, butter, lemon juice, salt and pepper.
Drizzle the butter mixture over the salmon fillets, and brush to cover the salmon.
Place the salmon fillets on the grill, skin side down over direct high heat. Cover with the lid, and cook for about 6-7 minutes. The color of the salmon will become light as it cooks, and the salmon should be easy to flip without sticking to the grill grates (that’s how you know that it’s ready to be flipped).
Flip the salmon, and cook for 2-4 more minutes or until the internal temp is 130°F/54°C. If needed cook on the sides as well.
Transfer to a plate, and allow to rest for a couple of minutes before serving. Garnish with chopped parsley, and serve with lemon wedges.

If your salmon fillets are frozen, thaw them before cooking.
Check the fillets for any pin bones, and remove them with tweezers.
To Store: Cooked salmon will stay fresh in the fridge if stored in an airtight container, for 3-4 days.
To reheat grilled salmon, warm it up slowly at a low temperature. In the oven or on the grill, heat at 275°F/135°C oven for about 15 minutes.
Keep an eye on your grilled salmon so that it doesn't overcook and get dried out. Use an instant-read thermometer. The salmon is done when the internal temperature reaches 125-135°F/52-57°C.