*grilled Wild Salmon Recipe
Make *grilled Wild Salmon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & Marinade
To Finish & Serve
Method
Salmon & Marinade
- 1
Prepare salmon
Pat the salmon fillets dry with paper towels. If any pin bones remain, remove them with tweezers. Score the skin lightly in two or three places to prevent curling on the grill.
- 2
Make marinade
Mince the garlic finely or grate it. In a medium bowl whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped dill, chopped parsley, honey, soy sauce, lemon zest, kosher salt and freshly ground black pepper until emulsified.
- 3
Marinate
Place the salmon fillets skin-side down in a shallow dish or resealable bag. Pour 3/4 of the marinade over the salmon, reserving about 1/4 for basting/finishing. Massage the marinade into the flesh gently. Cover and refrigerate for 20–30 minutes (no more than 1 hour for best texture).
Grilling & Finish
- 4
Preheat grill
Preheat an outdoor grill or grill pan to medium-high heat (around 400–450°F / 200–230°C). Clean the grates well and oil them lightly to prevent sticking.
- 5
Cook salmon
Remove salmon from the refrigerator and let sit at room temperature for 5 minutes while the grill heats. Place the fillets skin-side down on the hot grill. Close the lid and cook for 4–6 minutes without moving — cook time depends on thickness (about 4 minutes per 3/4 inch/2 cm).
- 6
Flip and baste
Using a thin spatula, carefully flip each fillet. Brush the flesh with the reserved marinade and add the tablespoon of butter on top of each fillet to melt and glaze. Grill uncovered for an additional 2–4 minutes, until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium, or longer to preferred doneness. The flesh should flake easily but still be moist.
- 7