This easy grilled salmon is a quick-cooking dinner that takes less than twenty minutes to make and tastes amazing! (Grill, grill pan or cast iron skillet)
Add the dijon mustard, soy sauce, avocado oil and garlic to a small mixing bowl, and whisk to combine.
Pour half of the marinade over the raw fish, and reserve the other half for serving.
Allow the fish to marinate for 30 minutes.
Spray a grill pan with non-stick cooking spray, and allow it to heat over medium high heat for two minutes or so, until it is hot.
Place the fish into the pan. I like to do the presentation side down first. If you are using skin-on salmon, put the pink meat-y side down first, and cook for about 4 to 5 minutes.
Flip it over, and cook on the other side for another 4 to 5 minutes. (Note: Cooking time may vary for thickness of the fish. Mine were pretty thin, so I did 4 minutes on each side.)
Remove the fish from the pan, and place it on a serving plate, allowing the fish to rest for 10 minutes. The fish will start out raw in the middle, but it will continue cooking (even after it is removed from the heat) as it rests.
Drizzle with reserved marinade. Hint: A little goes a long way. (Note: Make sure not to use the marinade that touched the raw fish! That portion should be discarded to avoid contamination.)
Serve and enjoy!
I would estimate that the amount of marinade would be enough for 6 large or 8 small filets. I like to marinate mine in a ziplock bag to make sure all sides get coated.