Grilled Salmon Recipe
Make Grilled Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & seasoning
Marinade / oil
Finishing & garnish
Method
Salmon & seasoning
- 1
Pat dry and season
Remove salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat fillets dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper and rub the lemon zest lightly onto the flesh side.
Marinade / oil
- 2
Make marinade
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and honey or maple syrup until emulsified.
- 3
Marinate briefly
Brush or spoon about half of the marinade over the flesh side of the salmon. Let sit 10–15 minutes at room temperature (do not soak — this is a quick flavoring). Reserve the remaining marinade for basting while grilling.
Grilling
- 4
- 5
Cook salmon
Place salmon on the grill skin-side down. Close the lid and grill without moving for 4–5 minutes, depending on thickness. After 4–5 minutes, baste the top with a little of the reserved marinade, then flip carefully using a wide spatula and grill skin-side up for an additional 1–3 minutes until the salmon reaches desired doneness (internal temperature 125–130°F / 52–54°C for medium-rare, 140°F / 60°C for well done). Total cook time will be about 6–9 minutes.
- 6
Crisp skin option
If you prefer crispier skin, start skin-side down for 5–6 minutes, then flip and sear flesh side for 30–60 seconds to finish.