Chargrilled Wild Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for any pin bones and remove with tweezers. Leave skin on to protect the flesh during chargrilling.

Make marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lemon juice, 1 tsp honey, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp smoked paprika, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest if using. Taste and adjust seasoning slightly — the marinade should be balanced salty-bright-sweet.

Marinate

Place fillets in a shallow dish or resealable bag, skin-side down. Pour half of the marinade over the salmon (reserve the other half for basting). Turn fillets to coat. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes for wild salmon to avoid 'cooking' the flesh). Remove from fridge 15 minutes before cooking to come closer to room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 425–475°F / 220–245°C). Clean and oil the grates thoroughly to prevent sticking. If using a grill pan or cast-iron skillet indoors, heat it until very hot and brush lightly with oil.

Sear skin

Brush the grill grates with oil or lightly oil the fish. Place the salmon fillets skin-side down on the hottest part of the grill. Press gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly. Cook, uncovered, for 4–6 minutes depending on thickness (for 1" thick fillets aim for 4–5 minutes).

Flip and baste

Carefully flip the fillets using a wide spatula. Immediately brush the top (now skin-side up) with the reserved marinade. Continue grilling for another 2–4 minutes until the fish registers 120–125°F (49–52°C) for medium-rare to medium. The flesh should be opaque at the edges and slightly translucent in the center.

Butter finish

In the final 30–60 seconds, place 1/2 tbs unsalted butter on each fillet to melt and glaze the surface. Remove salmon from the grill when the target temperature is reached and let rest skin-side down for 3 minutes — residual heat will carry it to about 125–130°F (52–54°C).

Garnish and serve

Sprinkle chopped fresh parsley over the fillets. Serve with lemon wedges for squeezing. Optionally spoon any resting juices over the salmon. Serve immediately.