Ordinary Salmon Part II: Grilled Salmon with Soy-Mustard Sauce

This is a particularly ordinary recipe, but it's so very good. It's easy too, although I do have a tendency to overcook it, which is the saddest thing to do to a beautiful piece of salmon. The suggested cook time from the original recipe was definitely too long, at least for the cuts of salmon I get, so I've been working on getting it just right.

The other thing I tend to screw up is the timing of the meal. The salmon is supposed to rest for 10 minutes after it's removed from the grill, before serving. I almost always forget this. Sometimes it doesn't matter because I've already overcooked it at this point. Other times I end up having everything else ready to serve 10 minutes before the fish is done.

You can do this on an outdoor grill, or on the stovetop on a cast iron grill pan, as I often do.

Grilled Salmon with Soy-Mustard Sauce  PRINTABLE RECIPE

1-1/2 to 2 Lb salmon filet with skin
2 Tbsp Dijon mustard
3 Tbsp soy sauce (I use the reduced sodium kind)
6 Tbsp extra virgin olive oil
1 tsp minced garlic

1. Whisk together the mustard, soy sauce, olive oil, and garlic.

2. Lay the salmon, skin side down, on a cutting board. Cut into four equal pieces. Drizzle half the marinade onto the salmon and let it sit for 10 minutes.

3. Meanwhile, preheat the grill (or grill pan) to about 350°.

4. Place the salmon, skin side down, on the preheated grill. Grill for about three minutes. Use a spatula to carefully turn the fish over and grill for up to another 3 minutes.

5. Transfer the fish to a plate, skin side down, and drizzle the remaining marinade over the top. Allow to rest for 10 minutes. (Remember, the fish will continue to cook during this time.)

6. Remove the skin and serve.