Salmon on the Grill in 18 Minutes

Instructions:

1. Pat the salmon fillets completely dry with paper towels. Note: Moisture is the enemy of a good sear; any water left on the skin will steam rather than crisp.
2. Preheat your grill to medium high heat (about 400°F to 450°F). Note: A hot grill ensures the proteins seize instantly, preventing them from bonding to the metal.
3. In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lemon juice, 2 cloves grated garlic, 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper. Note: Whisking thoroughly prevents the honey from settling at the bottom.
4. Dip a folded paper towel in the 2 tsp neutral oil and, using tongs, rub it over the hot grill grates. Note: This creates a non stick seasoning similar to a cast iron skillet.
5. Place the fillets on the grill, skin side down, and close the lid. Note: This initial 5 minute cook allows the skin to dehydrate and become brittle.
6. Carefully slide a fish spatula under the fillet and flip it over. Note: If the fish resists, give it another 30 seconds; it will naturally release when the sear is complete.
7. Brush the 5 minute grilled salmon marinade generously over the crispy skin side (which is now facing up). Note: Applying it now prevents the honey from burning during the long skin side cook.
8. Cook for another 2 to 3 minutes until the flesh is firm and the internal temp reaches 125°F. Note: The glaze will thicken into a shiny, dark coating during this final stage.
9. Remove the fish from the grill and let it sit for 3 to 5 minutes before serving. Note: This allows the juices to redistribute, ensuring every bite is moist.