👩🍳 Instructions
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1
In a medium bowl, whisk together olive oil, lemon juice, soy sauce, Dijon mustard, honey (or maple syrup), minced garlic, smoked paprika, black pepper, and sea salt until well combined.
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2
Pat salmon fillets very dry with paper towels. Place salmon in a shallow dish or zip-top bag and pour marinade over, ensuring all sides are coated.
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3
Refrigerate for 20-30 minutes. Do not marinate longer than 30 minutes due to the lemon juice.
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4
Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean grates thoroughly with a grill brush.
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5
Generously oil the hot grill grates using a paper towel dipped in high-smoke point oil and tongs. Repeat 2-3 times.
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6
Remove salmon from marinade, letting excess drip off. Place fillets, skin-side down (if applicable), on the hot, oiled grill grates. Leave space between fillets.
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7
Grill for 4-6 minutes undisturbed until a crust forms and fish begins to turn opaque halfway up the fillet.
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8
Carefully flip the salmon with a fish spatula. Grill for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
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9
Transfer grilled salmon to a plate and let rest for 5 minutes before serving. Garnish with fresh parsley or dill, and an extra squeeze of lemon, if desired.
💡 Notes
Always ensure your grill grates are extremely clean and well-oiled to prevent sticking. Aim for fillets of uniform thickness for even cooking. For best results, use an instant-read thermometer to check doneness.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
34g
Total Fat
21g
Saturated Fat
4g
Carbs
5g
Fiber
0g
Sugar
3g
Sodium
470mg
Cholesterol
85mg
