2lbwild sockeye salmon filetskin on, 1" thick (See Note 1)
1/2tspground black pepper
Turn the grill to medium-high and preheat to 450°F.
In a small bowl, whisk together the honey mustard glaze ingredients and set aside.
Rinse the salmon fillet and pat dry with paper towel. Brush olive oil over the salmon on both sides - keeping skin on. Season with salt and pepper.
When grill is hot, place fillet skin side down, and grill for 3 to 4 minutes on high so skin becomes golden brown and crispy. Carefully flip salmon over, keeping skin intact, and cook another 3 minutes (See Note 1). IF grill is unavailable, try my Baked Honey Mustard version with instructions (See Note 2).
Remove from the grill, brush with glaze and let rest for 2 minutes. Serve immediately.
Allow salmon to come to room temperature before grilling, this will cut down on grilling time. If salmon filet is over 1 1/2" thick, add another minute of cook time to each side.
<p>This recipe for Honey Mustard Wild Sockeye Salmon was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/grilled-glazed-wild-copper-river-sockeye-salmon/ </p>