Instructions

• Pat the salmon dry with paper towels and place it in a large zip-top bag (or a shallow dish if you prefer).
• In a measuring cup with a spout or a mixing bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons low-sodium soy sauce, 2 tablespoons honey or pure maple syrup, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, and 1/8 teaspoon ground black pepper until combined.
• Pour the marinade into the bag with the salmon (or over the salmon in the dish). Seal the bag, pressing out as much air as possible, or cover the dish. Place the bag or dish on a plate or in a shallow pan to catch any drips.
• Marinate the salmon at room temperature for up to 30 minutes, or refrigerate for up to 1 hour. If necessary you may refrigerate up to 4 hours, but longer marinating can make the fish’s texture soft.
• When ready to cook, remove the salmon from the bag or dish and discard the used marinade. Pat the salmon lightly if it is very wet.
• Oven method: Preheat the oven to 400°F. Line a 9×13-inch baking dish with parchment paper and place the salmon in the center (if using fillets, arrange so they do not touch). Bake until done: about 11 to 14 minutes for 6-ounce fillets, or 15 to 18 minutes for a single side, checking doneness with an instant-read thermometer inserted into the thickest part (about 135°F for a moist result; the FDA recommends 145°F). Remove from the oven and let rest 5 minutes before serving.
• Grill method: Heat the grill to high. Place the salmon skin-side down on the hot grill and cook without disturbing until the salmon releases easily from the grates, about 6 to 7 minutes. Flip and cook on the flesh side about 2 to 4 additional minutes, depending on grill heat and thickness, until cooked to your preferred doneness. Remove to a plate and let rest 5 minutes before serving.