Asian Grilled Salmon


  • 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.

by The Savvy Kitchen