Grilled Salmon Fillets

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  24 oz Salmon

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.8 tsp 3/4 teaspoons kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.5 tsp Paprika, Smoked
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  0.3 tsp 1/4 teaspoon garlic powder and/or onion powder

Instructions

1. 1Remove the salmon fillets from the fridge and pat dry on both sides with paper towels. Let stand at room temperature for 10 minutes while you prepare the grill.
2. 2Preheat a stovetop grill pan or cast-iron skillet over medium-high heat for 3–5 minutes until very hot. Brush the grates or pan surface clean with a grill brush.
3. 3Drizzle olive oil over the flesh side of the salmon fillets and brush to coat evenly. Just before cooking, sprinkle the smoked paprika over both sides of each fillet and rub lightly so the seasoning adheres.
4. 4Place the salmon skin-side down on the hot grill pan over medium-high heat. Cook for 6–7 minutes without moving until the skin releases easily with a spatula and the flesh begins to turn opaque at the edges.
5. 5Carefully flip the salmon only once. Cook the flesh side for 2–4 minutes over medium-high heat until the internal temperature reaches 130°F–135°F at the thickest part and the flesh is no longer translucent.
6. 6Transfer the salmon to a clean plate, cover loosely, and let rest for 5 minutes to allow carryover cooking.
7. 7Divide the salmon fillets evenly into 4 airtight containers while warm. Cool to room temperature before sealing, then refrigerate for up to 4 days.