- 2 lbs salmon fillets, skin on
- 1/4 C. soy sauce
- 1/4 C. Dijon mustard
- 1 tsp. cayenne pepper
- 3 cloves garlic, minced
- 1/4 C. olive oil
Combine the olive oil, soy sauce, Dijon mustard, garlic and cayenne pepper in a bowl and whisk together. Using a barbeque brush, brush half of the soy sauce mix onto the salmon fillets. Place them sauce-side down (skin-side up) on the grill for about six to seven minutes. Brush the remainder of the sauce onto the skin side, and use a large spatula to flip the fillets over. Grill for another five minutes or so and remove from heat. Allow the fillets to sit for about ten minutes before serving.
Note: A well cooked fish is one that isn't too dry. When you remove the salmon from the grill, it may seem undercooked in the center. However, once it sits for ten minutes, the heat in the juices will make it finish cooking. Don't cook salmon until it "looks cooked" in the middle, because by then it will dry out and lose its flavor.
