• 4 to 6 fillets of Wild Salmon.
  • 6 tablespoons of Olive Oil.
  • 3 tablespoons of Teriyaki Sauce.
  • 2 tablespoons of Dijon Mustard.
  • 1 tablespoon of Honey.
  • 1/2 teaspoon chopped garlic.
  • Dash of Dill Weed Spice & Lemon to garnish (optional).


  • In a bowl whisk together the Olive Oil, Teriyaki Sauce, Dijon Mustard, Honey, and garlic.
  • Put thawed Salmon in a freezer bag or container and fill with 3/4 of the sauce and place in the fridge to marinate for 30 minutes to a day.
  • Set aside left over sauce and keep to brush on Salmon as it finishes cooking.
  • Sear the top side of each Salmon Fillet on a grill heated to 400F/205C for 3 to 5 minutes.
  • Flip the Salmon so the skin side is now on the grill, add a few dashes of Dill weed, and cook for another 4 or 5 minutes.
  • Carefully use your spatula to separate the Salmon from the skin stuck to the grill, plate, and serve quickly.