Ingredients
Method
- Pat the salmon fillets completely dry with paper towels to ensure the skin crisps during searing.
- Preheat the grill to medium-high heat, between 400°F and 450°F.
- Whisk together the soy sauce, honey, lemon juice, grated garlic, smoked paprika, salt, and pepper in a small bowl until thoroughly combined.
- Dip a folded paper towel in neutral oil and use tongs to rub it over the hot grill grates.
- Place the fillets on the grill skin-side down, close the lid, and cook for 5 minutes.
- Slide a fish spatula under the fillets and flip them over, allowing an extra 30 seconds if the fish resists releasing from the grate.
- Brush the marinade generously over the crispy skin side of the salmon.
- Cook for an additional 2 to 3 minutes until the flesh is firm and the internal temperature reaches 125°F.
- Remove the fish from the grill and let it rest for 3 to 5 minutes before serving.
Nutrition
Notes
Flavor Variations: I often swap the honey for brown sugar when I want a deeper caramelization on the skin, but both options provide that perfect balance to the salty soy sauce.
Prevent