Ingredients:

  • 4 (6 oz) center-cut salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Use paper towels to pat each salmon fillet completely dry on all sides.
  2. Rub 1/2 tbsp of olive oil onto each fillet.
  3. Mix the salt, pepper, garlic powder, and smoked paprika, then sprinkle evenly over the flesh side of the salmon.
  4. Place the grill pan over medium-high heat for 3–5 minutes until a drop of water evaporates instantly.
  5. Carefully place fillets on the pan, flesh side down, and press down gently for 5 seconds to ensure contact.
  6. Grill for 4–5 minutes without moving the fish until the edges turn opaque and the fish releases naturally from the ridges.
  7. Turn the fillets over to the skin side.
  8. Grill for another 3–4 minutes.
  9. Use an instant-read thermometer to ensure the thickest part of the fillet reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  10. Remove from the pan and let the salmon rest for 3 minutes to allow juices to redistribute.