½ cup Dijon mustard
¾ cup soy sauce
4 cloves garlic, crushed
1 T olive oil
Salmon - portions for 4 people (if you have more fish, make more marinade above)
Cut salmon into steaks for each person, so it’s easy to turn with a spatula. Put half the marinade on 15-20 minutes before you are ready to BBQ the fish, and let it rest
On the counter.
Set the BBQ between medium and medium-high. Put tinfoil on the grill. Pour some olive oil on the tinfoil and spread it all over. If the skin is on the fish, put the non-skin side down first. It will probably take no more than 10 minutes before you see the color change from the grill side through the face side. Flip them over and put the rest of the marinade on. It will be done in another 5-10 minutes. Do not overcook. If the skin is on it will stick to the tinfoil when you take the filets off the grill. This will easily remove the skin before serving.