Ingredients:

-1 side fresh salmon, boned but skin on (about 3 pounds)
-2 tablespoons Dijon mustard
-3 tablespoons soy sauce
-6 tablespoons olive oil
-1/2 teaspoon minced garlic

1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces
3. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl
4. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes
5. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in
6. Grill for 5 to 7 minutes, depending on the thickness of the fish
7. Turn carefully with a wide spatula and grill for another 5 to 7 minutes
8. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top
9. Allow the fish to rest for 10 minutes
10. Remove the skin and serve warm