Ingredients

3 lb. side of salmon , skin on
3 Tbsp soy sauce
2 Tbsp dijon mustard
1 1/2 tsp minced garlic (1 large clove)
1/3 cup olive oil , plus more for brushing grill
1 Tbsp minced parsley (optional, for looks)

Directions

Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.

In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).

Set aside about 2 Tbsp of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.

Meanwhile preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.

Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.

Remove skin from salmon then plate and brush remaining 2 Tbsp marinade mixture over salmon.

Serve warm garnished with parsley if desired.