My favorite salmon recipe of all time was posted here on The Savvy Kitchen a while back, but this is a close second. I like Asian flavors, so it didn't really surprise me that this was a front runner. Both recipes also used Dijon mustard, so I guess I can conclude that I enjoy a little mustard on my salmon. It gives the fish a little kick. I paired it with a side of wilted spinach, which was the same recipe I used when I made Seared Scallops. Enjoy!
- 1 side fresh salmon, boned but skin on (about 1.5 lbs.)
For the marinade:
- 2 tbsp. whole-grain Dijon mustard
- 3 tbsp. low sodium soy sauce
- 6 tbsp. olive oil
- 1 tsp. garlic, minced
Heat grill and spray with olive 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 10 minutes.
Place the salmon skin side up on the hot grill; discard the marinade the fish was sitting in. Grill for 5 to 6 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 5 to 6 minutes (or longer depending on how thick your salmon is).
Remove skin from the fish. Transfer the fish to a flat plate and spoon the reserved marinade on top. Serve warm or room temperature.
Source: Adapted from Barefoot Contessa