The Grilling Issue
4 center-cut, skin-on salmon fillets, about 6 to 8 ounces each
1 tablespoon butter, melted
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon packed brown sugar
1 garlic clove, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh lemon slices, to serve
Freshly chopped parsley, to serve
In small bowl, whisk together the melted butter, olive oil, honey, soy sauce, brown sugar and garlic to make the marinade.
Place the salmon in a shallow glass or plastic dish. Pour the marinade over the salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
Heat coals or a gas grill to medium. Once hot, lightly oil the grate of the grill. Remove salmon from the marinade; reserve marinade.
Place salmon, skin side down, on grill. Cover and grill over medium heat, basting 2 or 3 times with marinade, until salmon is cooked through, and an instant-read thermometer inserted into the thickest portion reads 120°F, about 12 minutes. Let the salmon rest for a few minutes before serving to allow for some carryover cooking.
Season with salt and pepper and serve hot, garnished with lemon slices and chopped parsley.