Begin by lathering your salmon filets with oil and generously seasoning with my Nashville Hot Chicken rub or your favorite Nashville Hot seasoning. Season all sides, then set aside until ready to cook.

Preheat your grill to medium-high heat direct cooking (around 350F).

We will first make the butter by preheating a small cast iron skillet over the flames for 2 minutes. Next, add the butter to the skillet and let it melt. Once fully melted, add your minced garlic and honey. Stir and let simmer for 90 seconds until everything is melded together. Pull off and let cool.

Preheat another cast iron skillet over the fire with some canola oil for 1 minute. Add your salmon in, skin side done, to cook for 3-4 minutes. Flip the salmon over to the skin side and cook for another 2-2.5 minutes or until the salmon is 140-145F internal. Right before the salmon is done, drizzle some of the Honey Garlic Butter over the top and let simmer for 30 seconds. Pull the skillet off and let the salmon cool.

Garnish your salmon with lemon slices, chopped parsley and a dusting of more Nashville Hot if you desire. Serve and enjoy!