Grilled Faroe Islands Salmon Recipe
Make Grilled Faroe Islands Salmon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Citrus-Herb Marinade
Finish & Garnish
Method
Salmon
Pat dry and season
Pat the salmon fillets dry with paper towels. Lightly drizzle 2 tbs extra-virgin olive oil over both sides and rub to coat. Sprinkle 2 tsp coarse sea salt evenly over the flesh side and 1 tsp freshly ground black pepper; leave the skin side lightly salted as well. Place fillets on a tray skin-side down.
Citrus-Herb Marinade
Make the marinade
In a bowl combine 3 tbs fresh lemon juice, 2 tbs fresh orange juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 2 minced garlic cloves. Whisk until smooth. Stir in 2 tbs chopped fresh dill, 1 tbs chopped fresh parsley, 1 tbs lemon zest, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper.
Marinate the salmon
Pour or brush about half of the citrus-herb marinade over the flesh of the salmon fillets, reserving the rest for basting and finishing. Cover and refrigerate for 20–30 minutes (no more than 30 minutes so the citrus doesn't begin to 'cook' the fish). Remove from refrigerator 15 minutes before grilling to come closer to room temperature.
Grilling & Finish
Grill the salmon
Place the salmon fillets skin-side down on the hot, oiled grill. Close the lid and cook undisturbed for 4–6 minutes until the skin is crisp and the fish has moved slightly from the grill (it will lift easily when ready). Flip carefully using a thin spatula. Brush the flesh with some reserved marinade. Cook flesh-side down (with lid open or closed) for an additional 2–4 minutes until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare to medium; for fully opaque, 130–135°F (54–57°C). Total grill time will be about 6–10 minutes depending on thickness.
Finish and rest
If using, place 1/2 tsp unsalted butter on each fillet immediately after removing from the grill so it melts into the flesh. Tent loosely with foil and let rest for 3–4 minutes to finish cooking gently and redistribute juices.
Serve
Transfer salmon to warmed plates. Spoon any reserved marinade briefly warmed (or use as a light drizzle) over the fillets. Garnish with lemon wedges and fresh dill sprigs. Serve immediately.