In a small bowl, whisk together the melted Kerrygold butter, freshly squeezed lime juice, finely minced garlic cloves, honey, lime zest, and 1/2 teaspoon each of salt and pepper. Stir until well combined and set aside. This sauce will be your finishing component, so making it first allows the flavors to meld while you prepare the salmon.

Pat the salmon fillets dry with paper towels—this ensures better browning and helps seasonings adhere. Season each fillet on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika, dividing the spices evenly among the three fillets. I find that seasoning just before grilling keeps the flavors bright and prevents the salt from drawing out moisture.

Preheat your grill to medium heat (around 375-400°F) and lightly oil the grates to prevent sticking. Place the seasoned salmon fillets skin-side up on the grill and cook for 4 to 6 minutes without moving them—this allows a golden crust to develop. Flip each fillet carefully and grill skin-side down for another 4 to 6 minutes until the salmon is cooked through and flakes easily with a fork. The total cooking time depends on fillet thickness; aim for medium to medium-well doneness for Wild Alaskan King salmon, which has enough fat to stay moist.

Transfer the grilled salmon to a serving platter or individual plates. Drizzle generously with the lime butter sauce from Step 1, then top each fillet with a portion of the fresh chopped cilantro. I like to spoon extra sauce over the cilantro at the end so every bite gets that bright, herbaceous lime flavor.