Preparation Steps

• Lay salmon skin side down on a cutting board and cut into 6 equal portions. Transfer to a 13x9-inch baking dish skin side down.
• In a small bowl, whisk together soy sauce, Dijon mustard, garlic, and olive oil until fully emulsified.
• Set aside 2 tablespoons of the marinade, then spoon and spread remaining marinade over the salmon. Let rest at room temperature for 10 minutes.
• Preheat grill to medium-high heat (about 400°F). Clean grill grates and brush with olive oil.
• Place salmon on grill skin side down and cook for 4 minutes. Carefully flip and cook an additional 4 minutes or until desired doneness.
• Remove salmon skin, plate the fish, and brush remaining 2 tablespoons of marinade over the top.
• Serve warm, garnished with minced parsley if desired.