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Ingredients
- For the marinade:
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Details
Preparation
Step 1
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 1 a minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to S minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to S minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 1 a minutes. Remove the skin and serve warm, at room temperature, or chilled.
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