Grilled Salmon (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat salmon fillets completely dry using paper towels, removing all surface moisture to ensure proper searing and prevent sticking.
2. 2Combine olive oil, lemon juice, minced garlic, soy sauce, Dijon mustard, honey, salt, black pepper, and smoked paprika in a shallow dish, whisking until fully emulsified and honey dissolves completely.
3. 3Place salmon fillets flesh-side down into the marinade, coating thoroughly. Let rest at room temperature for 20 minutes exactly—no longer to prevent over-curing the delicate fish.
4. 4Preheat your grill to medium-high heat, reaching 425°F on a grill thermometer. Oil the grates generously using a paper towel dipped in vegetable oil held with long tongs, making multiple passes across the grates.
5. 5Remove salmon from marinade, letting excess drip off. Reserve 2 tablespoons of marinade for basting.
6. 6Place salmon fillets skin-side down directly on the hot grill grates at a 45-degree angle to create professional crosshatch marks. Close the lid and cook undisturbed for 6-7 minutes until skin crisps and releases naturally from the grates.
7. 7Carefully flip using a fish spatula, sliding it gently under the skin. Cook flesh-side down for 2-3 minutes until internal temperature reaches 145°F at the thickest part.
8. 8Brush reserved marinade over the salmon during the final minute of cooking. Top each fillet with a small pat of softened butter, letting it melt into the hot fish.
9. 9Transfer salmon to a clean platter using two spatulas for support. Sprinkle fresh dill over each fillet and let rest for 3-4 minutes before serving, allowing juices to redistribute throughout the fish.