Ingredients:

  • 4 salmon fillets, skin on or off (about 6 ounces/170g each)
  • 1 tablespoon olive oil (15 mL)
  • 1 lemon, juiced (about 2 tablespoons/30mL juice)
  • 1 teaspoon Dijon mustard (5 mL)
  • 1/2 teaspoon garlic powder (2.5 mL)
  • 1/4 teaspoon smoked paprika (1.25 mL)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh dill (15 mL) - optional
  • 1 tablespoon chopped fresh parsley (15 mL) - optional
  • 1 teaspoon honey or maple syrup (5 mL) - optional

Instructions:

  1. Clean the grill grates thoroughly and preheat to medium-high heat (around 400-450°F/200-230°C).
  2. Pat the salmon fillets dry with paper towels.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. If using optional herbs or sweetener, add them now.
  4. Brush the marinade over both sides of the salmon fillets. Let marinate for at least 20 minutes in the refrigerator.
  5. Lightly oil the grill grates to prevent sticking.
  6. Place the salmon fillets skin-side down (if using skin-on fillets) on the preheated grill.
  7. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal. Avoid overcooking!
  8. Remove the salmon from the grill and let it rest for a few minutes before serving.