2 Tbsp extra-virgin olive oil, plus more for brushing the grates
4 (6 to 8 oz) skin-on organic salmon fillets
Sea salt and freshly ground black pepper
Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray grates with oil.
Rinse salmon and pat it dry with a paper towel. Put salmon in a large bowl and drizzle with the 2 tablespoons of oil. Using your hands, rub oil evenly all over both sides of fish. Season with salt and pepper.
Place salmon on preheated grill flesh-side down first to prevent sticking. Cook for 3 minutes per side for medium-rare and 4 minutes per side for well-done. Be patient and resist the temptation to flip sooner or salmon will stick. Remove salmon from grill and serve, if desired, with Corn & Edamame Salad.
531 Calories, 46 g Protein, 37 g Total fat (8 g sat), 425 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, B12, Phosphorus, ★★★★ Vitamin E, ★★★ Vitamin B1 (thiamine), ★★ Vitamin B2 (riboflavin), Potassium, ★ Vitamin C, Magnesium
Try serving this salmon alongside this delicious salad.