Ingredients:

  • 4 (175g each) Salmon Fillets, skin-on
  • 1 teaspoon Coarse Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons High-heat cooking oil (e.g., grapeseed or canola) for the grill
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Clear Honey
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 tablespoon Fresh Parsley, finely chopped

Instructions:

  1. Pat the Salmon Dry: Place the salmon fillets on a plate lined with paper towels. Use additional paper towels to thoroughly pat the skin and flesh dry. This is critical for achieving a crispy skin and preventing sticking.
  2. Season the Fish: Lightly season the skin side and flesh side of the fillets with salt and pepper. Set aside.
  3. Whisk the Glaze: In a small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, fresh dill, and parsley. Whisk vigorously until emulsified and slightly thickened.
  4. Set Glaze Aside: Reserve half of the glaze mixture in a separate small bowl for basting the cooked fish later (to avoid cross-contamination).
  5. Preheat the Grill: Heat the gas or charcoal grill to medium-high heat (approx. 450°F / 230°C).
  6. Clean and Oil the Grates: Once hot, aggressively scrub the grill grates with a wire brush until spotless. Immediately coat the hot, clean grates with the high-heat cooking oil, using a folded paper towel held by tongs. A properly cleaned and oiled grill is your insurance policy against sticky fish.
  7. Apply Initial Glaze (Flesh Side): Brush the flesh side of the salmon fillets with a light coat of the main glaze mixture.
  8. Start Skin-Side Down: Place the salmon fillets on the hot, oiled grates, skin-side down. Close the lid and let cook undisturbed for 4–5 minutes. Do not move the fish during this initial sear.
  9. Baste and Flip: After the initial sear, gently lift a fillet with the tongs. If it releases easily, flip the salmon so the flesh side is now down. Immediately brush the skin side (now facing up) with a little more of the main glaze mixture.
  10. Finish Cooking: Continue cooking for another 3–5 minutes. The salmon is done when the internal temperature reaches 140°F (60°C) for medium-rare, or 145°F (63°C) for medium (flaky but still moist).
  11. Rest and Serve: Transfer the salmon to a serving platter. Let the fish rest for 3–5 minutes (the internal temperature will rise slightly). Brush generously with the reserved, uncooked glaze and serve immediately.