- 1 side fresh salmon, boned but skin on (about 3 pounds)
- For that marinade:
- two tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good essential olive oil
- 1/2 teaspoon minced garlic clove
Directions
Light charcoal briquettes inside a grill and brush the grilling rack with oil to help keep the salmon from sticking.
As the grill is heating, lay the salmon skin side lower on the cutting board and work crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, essential olive oil, and garlic clove in a tiny bowl. Drizzle 1 / 2 of the marinade to the salmon and let it take ten minutes.
Put the salmon skin side lower around the hot grill discard the marinade the fish was relaxing in. Grill for four to five minutes, with respect to the thickness from the fish. Turn carefully having a wide spatula and grill for an additional four to five minutes. The salmon is going to be slightly raw within the center, try not to worry it'll keep cooking because it sits.
Transfer the fish to some flat plate, skin side lower, and spoon the reserved marinade on the top. Permit the fish to relax for ten minutes. Take away the skin and serve warm, at 70 degrees, or chilled.
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