Preparation:

Step 1:

Begin by preparing the marinade. In a medium-sized mixing bowl, whisk together the olive oil, soy sauce, lemon juice, and minced garlic. This simple combination will create a balanced marinade that complements the salmon’s natural flavors without overpowering them.

Step 2:

Place your salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is fully coated. Allow the salmon to marinate for at least 30 minutes. If you have time, you can let it marinate in the refrigerator for up to 2 hours for a deeper flavor. Be sure to turn the salmon fillets halfway through the marination time to ensure even absorption of the marinade.

Step 3:

While the salmon is marinating, preheat your grill to medium-high heat. A temperature between 375°F to 400°F (190°C to 200°C) works best for grilling salmon, as it ensures the fish cooks through while still maintaining its juiciness. If you are using a grill pan indoors, set it over medium heat and lightly oil the pan.

Step 4:

Once your grill is ready, remove the salmon from the marinade, allowing any excess liquid to drip off. Grill the salmon fillets for 4 to 5 minutes per side. Start with the skin-side down if your fillets still have the skin attached. The salmon should develop a nice char and be easy to flip. Be gentle when flipping to avoid breaking the fillets. You’ll know the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 5:

Once fully cooked, remove the salmon from the grill and let it rest for 2 to 3 minutes before serving. This allows the juices to redistribute, keeping the fish moist and flavorful.