Grilled Salmon Recipe

Prepare the salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove them with tweezers if present. Lightly score the skin side in 1/2-inch (1–1.5 cm) intervals to prevent curling during grilling.

Make the marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 2 tbs lemon juice, minced garlic, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place the salmon fillets skin-side down in the dish, spoon some marinade over the top to coat (reserve about 2 tbs of marinade for basting). Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 30 minutes. Do not marinate longer than 30 minutes for best texture and to avoid 'cooking' the fish in acid.

Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates thoroughly and oil them to prevent sticking. If using a grill pan or cast-iron skillet, heat it over medium-high heat and brush with a little oil.

Oil the salmon and grill

Just before grilling, brush the salmon skin lightly with 1 tsp olive oil. Place the fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes, until the skin is crisp and the fish releases easily from the grates.

Flip and finish

Carefully flip the fillets using a thin spatula and grill the flesh side for an additional 2–5 minutes, depending on thickness: aim for an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. During the last minute, baste with the reserved marinade to add glaze and flavor. Total cook time will be about 6–10 minutes.

Remove the salmon from the grill and transfer to a plate. Let rest for 2–3 minutes to allow carryover cooking and juices to redistribute.

Squeeze lemon wedges over each fillet, sprinkle with chopped dill or parsley, and serve immediately. Optionally serve with extra lemon wedges on the side.