2 lbs. fresh salmon fillets skin on 1” thick
2 tbsp olive oil
¼ tsp kosher salt
½ tsp ground black pepper
1 tbsp Dijon mustard
1 tsp crushed horseradish
1 tbsp honey
1 tsp dried mint
Turn the grill to medium-high and get to 450 degrees F.
Rinse the salmon fillet and pat dry. Brush the 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.
Remove from grill, brush with glaze and let rest for 2 minutes. Serve immediately.