Restaurants›Lynora's Italian Restaurant›Grilled Salmon Recipe

Grilled Salmon Recipe

Inspired by Lynora's Italian Restaurant
Time40m
Serves4

Make Grilled 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

Finishing & Serving

Method

Salmon & Marinade

1

Prepare salmon

Pat salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Season both sides lightly with half of the kosher salt and half of the black pepper.

2

Make marinade

In a small bowl, mince garlic and whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp soy sauce, chopped fresh dill, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper until emulsified.

3

Marinate salmon

Place salmon fillets in a shallow dish or zip-top bag, skin side down. Pour the marinade over the fillets, making sure tops are coated. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes) to avoid cooking the fish with acid.

4

Preheat grill

About 10 minutes before grilling, preheat your grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking. If using a grill pan, heat it over medium-high heat and brush lightly with 1 tsp olive oil.

5

Bring salmon to temperature

Remove salmon from refrigerator 5 minutes before grilling to take the chill off so it cooks more evenly.

6

Grill salmon

Place fillets skin-side down on the hot grill. Close the lid and grill undisturbed for 4–6 minutes depending on thickness (about 1-inch thick = 4–5 minutes). Check for good grill marks and that the flesh has turned opaque partway up the side.

7

Flip & finish

Carefully flip the fillets using a thin spatula. Grill for another 1–3 minutes until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium, or 130°F (54°C) for medium-well. Total cook time should be about 6–9 minutes depending on thickness and grill heat.

Finishing & Serving

8

Remove salmon from the grill and transfer to a plate. Tent loosely with foil and rest for 3–4 minutes; carryover heat will raise the internal temperature a few degrees and keep the fish moist.

9

Squeeze a lemon wedge over each fillet, sprinkle with chopped parsley if using, and serve with additional lemon wedges on the side. Taste and add a pinch of salt or pepper if desired.