3 Tbsp Soy sauce
6 Tbsp Olive oil
½ tsp. minced garlic
two pounds Salmon fillets (more or less)
While the grill is heating (or broiler), lay the salmon SKIN SIDE DOWN on a cutting board and cut it crosswide 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. Just drizzle, don’t overdo the amount as it tends to flame up if it’s too much. SAVE the other half of the marinade you haven’t used.
Place salmon SKIN SIDE DOWN on the grill. Discard the marinade the fish was sitting in.
Grill 4-5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down and spoon the reserved marinade on top. (This marinade MAKES the dish!) Allow the fish to rest for 10 minutes.
Remove the skin and serve warm, at room temp or chilled.