In a medium bowl whisk the sauce ingredients.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Generously brush the salmon with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed as much as possible, until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes more for medium rare. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the sauce over the fillets. Serve immediately.
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