Quick Grill on a Windy Night

I eyeballed some ridiculously expensive fish called Copper River salmon at the grocery store last weekend and bought it, much to the detriment of my grocery budget. It did not disappoint. 

The Copper River flows in the state of Alaska, and salmon that originate there are challenged by its length (300 miles) and its strong, cold rapids. As a result, Copper River salmon are strong and robust with a healthy store of natural oils and body fat, making them among the richest, tastiest fish in the world.

I used one of Ina Garten's recipes for an easy, tasty marinade and grilled the salmon up quickly right before the storm hit on Sunday night. 

Ina's Asian Salmon

One side fresh salmon, boned but skin on (three pounds)

Marinade:

2 Tbsp. Dijon mustard

3 Tbsp. soy sauce

6 Tbsp. olive oil

1/2 tsp. minced garlic

Light charcoal briquettes or turn gas grill on high. Brush grill rack with oil to prevent sticking. While the grill is heating, lay the salmon skin-side down on a cutting board and cut crosswise into four equal pieces. Whisk together mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half the marinade onto the salmon and allow it to sit for 10 minutes. 

Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the middle, but will continue to cook as it sits. 

Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Notes on the Recipe:

• Any dijon mustard will work great—even country style with the mustard granules. 
  
• I halved the recipe. 
  
• Keep an eye on your salmon if it's thin! 
  
• Do not confuse this with another Ina recipe called "Eli's Asian Salmon." I made it once, and it was a little strange.