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1
Dry the salmon well with paper towels.
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2
Brush it with the olive oil, then season it all over with the paprika, salt, and pepper.
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3
Set aside to marinate for 15 minutes at room temperature.
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4
Make the aioli: In the bowl of a small food processor, combine the egg yolks, garlic, mustard, lemon juice, and a pinch of salt.
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5
With the motor running, add the canola and olive oils in a slow, steady stream through the feed tube.
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6
Continue until the aioli is pale, smooth, and thick.
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7
Taste and season with additional salt and lemon juice as needed.
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8
Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
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9
Set a large nonstick or well-seasoned grill pan over medium-high heat and wait for it to get hot, about 5 minutes.
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10
Brush the surface with vegetable oil and add the salmon fillets skin-side down.
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11
Reduce the heat to medium-low and cook, pressing down on the fillets with a spatula to make sure theyre making good contact with the grill pans ridges.
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12
Grill until the skin is crisp, about 6 minutes.
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13
Flip the fillets and continue cooking just until the fish is done to your liking, about 1 minute for medium-rare (add an extra minute or two for medium).
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14
Transfer the fish to a warmed platter, cover loosely with aluminum foil, and allow to rest for 5 minutes.
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15
Serve with the aioli and lemon wedges on the side.
