Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
Serves: 4-6 People
Salmon fillets with skin (quantity 6, approx 6-8 ounces each)
Marinade Mixture (below)
Salt & pepper to taste
¼ Cup extra-virgin olive oil
¼ Cup soy sauce
¼ Honey Dijon mustard
3 Tablespoons horseradish
2 Tablespoons brown sugar
1 Teaspoon rice vinegar
In a medium sized bowl, whisk the marinade ingredients until the mixture is smooth.
Pour about ⅓ Cup of the marinade into another bowl and set to the side.
Place all of the salmon fillets in a large sized, resealable plastic bag and pour in the marinade left from the medium bowl. Try and press the air out of the bag and seal it very tightly.
Turn the bag over a few times to move around and mix the marinade in well with the salmon fillets, and refrigerate for 30 minutes.
Prepare your gas grill for direct cooking with high heat (350° to 450° Fahrenheit).
Remove the fillets from the bag (discard the marinade in the bag and bag at this point) and place the salmon fillets onto the grill, flesh side down first over direct high-heat with the lid closed, for 6 to 7 minutes.
Turn the fillets over so the skin is on the grates and brush the top with the marinade mixture that was set aside previously.
Continue cooking the salmon fillets to your preferred done-ness, which should be about 2-3 minutes more for medium rare.
Remove from grill using a spatula (and/or tongs), transfer to serving plates and add salt & pepper to taste.
Be sure to serve warm for best flavor & consistency!