In a small Mixing Bowl, whisk together the 3 tbsp olive oil, 3 cloves garlic minced, 2 tbsp fresh lemon juice from about 1 lemon, 1 tsp lemon zest, 1 tsp dried oregano, ½ tsp smoked paprika, ¾ tsp kosher salt, and ¼ tsp black pepper freshly ground until well combined.

Drain canned tuna thoroughly — press firmly in a Colander or squeeze in a paper towel to remove as much liquid as possible. Excess moisture prevents browning. Mix drained tuna with mayo, lemon juice, salt, pepper, and any mix-ins like celery, pickles, or red onion. If making a sandwich melt, butter one side of each bread slice and set aside. Slice your cheese and have everything ready before the Skillet heats up — cook time moves fast.

Preheat a Skillet over medium heat for about 1 minute. Medium heat is key — too high burns the bread before the cheese melts, too low gives soggy results. For a tuna melt sandwich: Assemble with tuna on the unbuttered side of the bread, add tomato slices if using, then layer on two slices of cheese. Top with the second slice buttered side up. Place in the skillet cheese side down. Cook undisturbed 3 to 4 minutes until deep golden brown on the bottom. Flip and cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. Total cook time is 4 to 8 minutes depending on pan, heat, and bread thickness. For loose tuna without bread: Add tuna mixture directly to the preheated skillet over medium heat. Stir and cook about 5 minutes until heated through and moisture has cooked off, stirring occasionally to prevent sticking.

Preheat your outdoor Grill or Grill Pan over medium-high heat (about 400–425°F). Lightly oil the grill grates with a folded paper towel dipped in 3 tbsp olive oil, using Tongs. Place the 4 piece salmon fillets skin-on, about 6 oz each skin-side down on the grill. Cook for 4–5 minutes without moving them, until the skin is crispy and releases easily from the grates.

Carefully flip the 4 piece salmon fillets skin-on, about 6 oz each using Tongs or a wide Spatula. Cook for another 3–4 minutes on the flesh side, until the 4 piece salmon fillets skin-on, about 6 oz each is opaque and flakes easily with a fork. An instant-read Meat Thermometer inserted into the thickest part should read 125–130°F for medium or 145°F for well done.