My daughter in law, Jan Marie, loves salmon. By this I don't mean she likes salmon, rather she LOVES salmon. Any time, anyway, anywhere. Baked, broiled, steamed, sauteed, with chipotle, on a sandwich, with eggs, you name it, she loves it. A real salmon fan. If she lived in Alaska, she would swim upstream to spawn. So with that in mind, this is "dedicated to the one I love", as I am fairly sure she hasn't had it this way..but with her, you never know.
Cook Time: 9 min
Yield: 6 servings
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons mayonnaise
1/2 teaspoon minced garlic
3 TB honey
1TB Dill weed
Light charcoal briquettes in a grill and brush the grilling rack with 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, mayonnaise, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and sprinkle the dill weed. Allow it to sit for at least 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. Turn again skin side down, coat the side without the skin with the rest of the marinade, and flip back and grill for another 5 minutes. If you have a rack to grill fish on the grill, it works wonders.
Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Serve with jasmine or coconut rice