Salmon* Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any loose bits. Lightly score the skin side (1/4-inch apart) if the fillet is thick so it cooks evenly.

Season both sides of the fillets with kosher salt and freshly ground black pepper. Rub 1 tablespoon olive oil evenly over the flesh of the fillets to help prevent sticking and to promote browning.

Bring the salmon to near room temperature for 15 minutes while you prepare the grill and marinade — this helps even cooking.

Make the marinade/glaze

In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice wine vinegar, sesame oil, and red pepper flakes until honey is dissolved and mixture is uniform.

Reserve 2 tablespoons of the mixture in a small bowl for finishing glaze. Place the remaining marinade in a shallow dish and briefly (no more than 10 minutes) brush it onto the flesh side of the salmon. Do not soak the salmon — a quick brush imparts flavor without over-salting or over-marinating delicate fish.

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean the grates thoroughly, then oil them: dip a folded paper towel in the remaining 1 tablespoon olive oil, hold with tongs and rub over the hot grates.

Place salmon on the grill skin-side down. Close the grill and cook undisturbed for 4–6 minutes, depending on thickness (approx. 1-inch thick = 4–5 minutes). The salmon should release easily from the grates when the skin is nicely seared.

Flip the fillets carefully using a wide spatula and cook flesh-side down for an additional 2–4 minutes, until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium, or longer to your preferred doneness. Brush the reserved glaze over the fillets during the last 1–2 minutes of cooking, applying 1–2 coats.

If the glaze starts to char too quickly, move the fillets to a cooler part of the grill or reduce heat to medium. Remove salmon from the grill when internal temperature is reached and the flesh flakes easily but is still moist.

Transfer the salmon to a warm platter, skin-side down. Squeeze fresh lemon over the fillets (about 1/2 lemon per fillet) and sprinkle with chopped cilantro or parsley and toasted sesame seeds if using.

Let rest 2–3 minutes to allow juices to settle. Serve with lemon wedges on the side.