Grilled Salmon Recipe

Prepare the marinade

In a shallow bowl or small measuring cup whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic (2 cloves), 1 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 tsp smoked paprika until well combined.

Marinate the salmon

Pat the 4 salmon fillets dry with paper towels. Place them skin-side down in a single layer in a shallow dish or a resealable plastic bag. Pour about two-thirds of the marinade over the salmon, reserving the rest for basting. Ensure all fillets are coated. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid ‘cooking’ the fish with acid).

Bring to room temperature

Remove the salmon from the refrigerator 15 minutes before grilling so the fillets come close to room temperature for even cooking. Meanwhile, preheat the grill.

Preheat: If using a gas grill, preheat to medium-high (about 400–450°F / 200–230°C). If using charcoal, set up for direct heat with a hot zone. Clean and oil the grill grates well to prevent sticking.

Oil & season: Brush the grill-side of each fillet lightly with the extra 1 tbs olive oil and season the skin lightly with a pinch of salt. Brush the top of the fillets with a little of the reserved marinade just before placing on the grill.

Grill skin-side down: Place salmon fillets skin-side down over direct heat. Close the lid and grill for 4–6 minutes depending on thickness (about 1-inch thick at the thickest part). Do not move the fillets during this time so the skin crisps and the fish releases naturally.

Flip and finish: Using a thin spatula, carefully flip each fillet. Brush the flesh with a little of the reserved marinade. Grill for another 2–4 minutes, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until the flesh flakes easily and is opaque through most of the fillet. Total cook time will be about 6–10 minutes depending on thickness.

Rest: Transfer the salmon to a plate and let rest for 3–5 minutes to finish cooking and reabsorb juices.

Plate & garnish: Spoon any accumulated juices from the resting plate over the fillets. Sprinkle 2 tbs chopped fresh dill or parsley over the salmon and serve with lemon wedges on the side.

Serving suggestion: Serve immediately with grilled vegetables, a salad, or rice. Offer extra lemon wedges for squeezing over the fillets.