Grilled Fillet Of Salmon Recipe

Prepare and dry the fish

Pat salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones, removing with tweezers if needed. Leave skin on to help hold the fillet together on the grill and to add flavor.

Make the marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, 1 tsp Dijon mustard, minced garlic, 1 tsp black pepper and 1 tsp salt until smooth and slightly emulsified.

Marinate the salmon

Place fillets skin-side down in a shallow dish or resealable bag. Pour about three-quarters of the marinade over the fillets, reserving the remainder for basting/finishing. Ensure the marinade coats the flesh evenly. Marinate in the refrigerator for 20–30 minutes (no longer than 30 minutes for best texture).

Preheat the grill

Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates thoroughly and oil them to prevent sticking. If using a grill pan, heat it over medium-high heat and brush lightly with oil.

Prepare fillets for the grill

Remove salmon from the refrigerator and let sit at room temperature for 5 minutes. Lightly brush the skin with the optional 1 tsp olive oil to help crisping. Reserve the marinade bowl for basting.

Grill the salmon

Place the salmon fillets skin-side down on the hot grill. Close the lid and cook undisturbed for 4–6 minutes (time depends on thickness). The salmon will release from the grates naturally when a crust has formed. Using a spatula, carefully flip the fillets and cook flesh-side down for an additional 2–4 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. During the last minute of cooking, brush the reserved marinade over the flesh side to glaze.

Rest the fish

Transfer salmon to a plate and loosely tent with foil. Let rest 3–5 minutes; carryover heat will finish cooking and juices will redistribute.

Serve

Squeeze fresh lemon wedges over each fillet, sprinkle with chopped dill or parsley, and season with additional salt or pepper if desired. Serve immediately.