Perfectly Grilled Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Inspect for any pin bones and remove with tweezers if needed. Place fillets skin-side down on a plate or tray.

Brush both sides of the fillets with olive oil (reserve a little for the grill). Sprinkle kosher salt and freshly ground black pepper evenly across the flesh side; be lighter on the skin side. Squeeze half of the lemon over the fillets for a bright flavor.

Preheat grill to medium-high (about 400-450°F / 200-230°C). If using a charcoal grill, let coals become white-hot and bank to one side. Oil the grill grates by wiping with an oiled paper towel held with tongs, or lightly brush with oil to prevent sticking.

Place salmon on the grill skin-side down directly over the heat. Close the lid and cook without moving for 4-6 minutes, depending on thickness (about 4 minutes for 3/4" thick, up to 6 minutes for 1"+). The salmon should release easily when ready to flip.

Flip the fillets gently using a wide spatula and grill flesh-side for 30 seconds to 1 minute to get grill marks and finish cooking. Aim for an internal temperature of 120-125°F (49-52°C) for medium-rare to medium; remove a few degrees under desired doneness as it will rest.

Transfer salmon to a warm plate, skin-side down. Let rest for 3-4 minutes, then squeeze remaining lemon over the top and sprinkle with chopped parsley before serving.

In a medium bowl combine mayonnaise, Dijon mustard, and whole-grain mustard. Whisk until smooth and uniform in color.

Stir in chopped capers, minced cornichons (or pickles), chopped parsley, and chives. Fold gently so the herbs stay bright.

Add lemon juice, hot sauce, Worcestershire sauce, paprika, salt, and black pepper. Taste and adjust: add more lemon for brightness, hot sauce for heat, or a pinch more salt if needed.

Cover and chill in the refrigerator for at least 20 minutes to allow flavors to meld. Bring to cool room temperature just before serving if preferred.

Lightly butter or brush the honey-wheat bread slices with softened butter or olive oil on both sides.

Toast on the grill or in a skillet over medium heat for 1-2 minutes per side until warm and slightly crisped, showing light char if grilled. Keep warm in foil until serving.

Place one salmon fillet on each plate. Spoon 2-3 tablespoons of rémoulade sauce on the side or a dollop atop the salmon if desired.

Add a warm slice of honey-wheat bread alongside the fish. Garnish with a lemon wedge and a sprinkle of chopped parsley. Serve immediately.