Salmon Grill Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Leave skin on; if there are pin bones, remove them with kitchen tweezers. Score the skin lightly in 2–3 shallow diagonal slashes to help prevent curling.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic (finely minced from 2 cloves), 2 tsp chopped fresh dill, 1 tsp lemon zest, 1 tsp salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place salmon fillets in a shallow dish or resealable plastic bag and pour half of the marinade over them (reserve the other half for basting/finishing). Turn fillets to coat evenly. Marinate in the refrigerator 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with the acid). Remove salmon from fridge 10 minutes before grilling to come closer to room temperature.

Preheat grill

Preheat gas or charcoal grill to medium-high heat (around 425–450°F / 220–230°C). If using a grill pan, heat it over medium-high heat until shimmering. Oil the grates or grill pan lightly with 1 tsp olive oil (use a paper towel held with tongs).

Cook skin-side down

Place salmon fillets on the grill, skin-side down. Close the lid and cook undisturbed for 4–6 minutes, depending on thickness (for 1-inch thick fillets, aim for ~4–5 minutes). The goal is crisp skin and about two-thirds of the fillet cooked through from the bottom.

Flip and baste

Carefully flip fillets with a thin spatula. Brush the top of the salmon with the reserved marinade. Grill for an additional 1.5–3 minutes with the lid closed, until the salmon reaches desired doneness: 120–125°F (49–52°C) for medium-rare, 125–130°F (52–54°C) for medium. The flesh should flake easily but remain moist.

Rest

Transfer salmon to a plate and let rest 3–4 minutes. During resting the carryover heat will raise the internal temperature a few degrees. Spoon any juices from the resting plate over the fillets.

Sprinkle the salmon with the extra chopped dill or parsley. Serve each fillet with a lemon wedge for squeezing. Adjust salt and pepper to taste at the table.

Suggested accompaniments: grilled vegetables, steamed rice, new potatoes, or a simple mixed green salad.