Instructions

• Pat the salmon dry with paper towels and place it in a large zip-top bag (one single 1½-pound side or up to four 6-ounce fillets).
• In a measuring cup with a spout or a mixing bowl, whisk together the extra-virgin olive oil, low-sodium soy sauce, honey or pure maple syrup, Dijon mustard, garlic powder, and ground black pepper until combined.
• Pour the marinade into the bag with the salmon, seal the bag while removing as much air as possible, and gently massage the bag so the marinade coats the fish evenly.
• Set the sealed bag in a dish or on a plate to catch any drips. Let the salmon marinate at room temperature for 30 minutes, or refrigerate for up to 1 hour. (If you must, you can refrigerate up to 4 hours, but the fish may become mushy after 1 hour.)
• When ready to cook, preheat your oven to 400°F if baking, or preheat your grill to high heat if grilling. Remove the salmon from the bag and discard the used marinade.
• For oven cooking: Line a 9×13-inch baking dish with parchment paper and place the salmon in the center (if using fillets, make sure they do not touch). Bake at 400°F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single 1½-pound side, until an instant-read thermometer inserted into the thickest part reads 135°F (the FDA recommends 145°F). Remove from the oven and let rest 5 minutes before serving.
• For grilling: Place the salmon skin-side down on the hot grill. 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 minutes more, depending on grill temperature, until an instant-read thermometer inserted into the thickest part reads 135°F (or to your desired doneness). Remove to a plate and let rest 5 minutes before serving.