Grilled Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with fish tweezers if present. Leave skin on to help hold the fish on the grill and to crisp.

Make marinade

In a bowl, whisk together extra-virgin olive oil, lemon juice, soy sauce, Dijon mustard, honey, minced garlic, lemon zest, black pepper, and kosher salt until emulsified.

Marinate the fish

Place salmon in a shallow dish or zip-top bag, skin side down. Pour about two-thirds of the marinade over the fillets, reserving one-third for brushing during grilling. Turn fillets to coat. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in acid).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking. If using a grill pan or cast-iron skillet, place it over medium-high heat and oil it.

Bring salmon to room temperature

Remove salmon from refrigerator 10 minutes before grilling so it comes closer to room temperature for even cooking.

Grill salmon

Place salmon on the grill skin-side down. Close the lid and cook uninterrupted for 4–6 minutes, depending on thickness (approx. 1-inch thick = 4–5 minutes). Using a thin spatula, gently flip the fillets and cook skin-side up for an additional 1–3 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. During the last 1–2 minutes, brush the reserved marinade over the tops to glaze. Avoid overcooking; salmon will continue to cook off the heat.

Rest the fish

Transfer grilled salmon to a platter and loosely tent with foil. Let rest 3–5 minutes to allow juices to redistribute and carryover cooking to finish.

Sprinkle chopped fresh dill or parsley over the rested fillets, finish with a light dusting of flaky sea salt, and serve with lemon wedges on the side. Offer additional lemon juice at the table.