Sep 02 2026
Restaurants›Moda Cafe & Restaurant›Grilled Wild Salmon Recipe

Grilled Wild Salmon Recipe

Inspired by Moda Cafe & Restaurant
Time40m
Serves4

Make Grilled Wild Salmon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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 & Marinade

For Grilling & Finish

Method

Salmon & Marinade

  1. 1

    Prepare marinade

    In a medium bowl whisk together olive oil, lemon juice, soy sauce, Dijon mustard, honey (or maple), minced garlic and chopped fresh dill until combined.

  2. 2

    Season marinade

    Stir in kosher salt and freshly ground black pepper. Taste and adjust: add a pinch more salt or 1/2 tsp honey if you prefer slightly sweeter glaze.

  3. 3

    Marinate salmon

    Pat salmon fillets dry with paper towels. Place fillets skin-side down in a shallow dish or rimmed baking sheet. Spoon or brush about half of the marinade over the flesh, reserve the remaining marinade for basting/finishing. Cover and refrigerate for 15–30 minutes (no more than 30 minutes for delicate wild salmon).

Grilling

  1. 4

    Preheat grill

    Preheat grill to medium-high heat (about 400–450°F / 200–230°C). For charcoal, ensure coals are even and hot. For gas, preheat with lid closed for 10–15 minutes.

  2. 5

    Prepare grates

    Clean grill grate with a brush. Use a folded paper towel dipped in neutral oil held with tongs (or use oil spray) to oil the grates to prevent sticking. Oil should be applied just before placing fish on the grill.

  3. 6

    Grill salmon

    Place salmon on the grill skin-side down. Close lid. Grill without moving for 4–6 minutes depending on thickness (about 1-inch thick fillet = ~4 minutes). Check for easy release — skin will crisp and fish will lift easily when ready to flip.

  4. 7

    Baste and finish

    If you want a light glaze, brush reserved marinade over the flesh during the last 1–2 minutes of cooking. Flip the fillets carefully to briefly sear the flesh side 30–60 seconds if desired (optional). Total cook time should be 6–9 minutes for medium (opaque but slightly translucent center) depending on thickness and grill heat.

  5. 8

    Butter finish

    Optional: during the last 30 seconds, drop 1/2 teaspoon unsalted butter on each fillet to melt and add gloss and richness.

Resting & Serving

  1. 9

    Check doneness

    Salmon is done when internal temperature at the thickest part reaches 125–130°F (52–54°C) for medium (or 135°F/57°C for well done). Alternatively, the flesh should flake easily with a fork but still be moist.

  2. 10

    Rest

    Transfer fillets to a warm plate, cover loosely with foil, and rest for 3–5 minutes to allow carryover cooking and juices to redistribute.

  3. 11

    Serve

    Garnish with extra chopped dill or chives, place a lemon slice on each fillet, and serve immediately with remaining lemon wedges on the side.

More from Moda Cafe & Restaurant