The best grilled salmon

Ingredients:

• 1/3 cup vegetable oil, plus extra for greasing the grill
• 1 tbsp Dijon mustard
• 1 tbsp tightly packed fresh tarragon leaves
• 2 cloves of garlic
• Zest and juice of 1 lemon
• 2 tbsp capers + 1 tbsp brine
• 1 salmon fillet weighing 700 g with skin, center part
• 1 tbsp light brown sugar
• 1 tbsp freshly ground black pepper
• 1/4 tsp cayenne pepper, optional

Preparation:

1. Combine vegetable oil, Dijon mustard, tarragon, garlic, lemon juice, 1 tablespoon capers, and brine in a blender. Blend until smooth. Pour the sauce into a baking dish (or a rimmed baking sheet). Place the fish skin-side up on a cutting board.
2. Pat the skin dry with paper towels. Run the blunt side of a chef's knife (or a metal spatula) back and forth across the skin 7-8 times to remove as much moisture as possible along with any remaining scales. Wipe the knife and repeat. Place the fillets, flesh side down, in the sauce. Refrigerate for 15 minutes.
3. Meanwhile, in a small bowl, combine the lemon zest, brown sugar, black pepper, 1 teaspoon salt, and cayenne pepper, if using, and set aside.
4. Preheat the grill to medium-high heat for 15 minutes. Remove the fish from the sauce and place it skin-side down on a clean, dry surface. Sprinkle the salmon flesh with the lemon zest mixture.
5. Clean and oil the hot grill grates thoroughly. Carefully place the fish skin-side down on the grates (be careful not to let the skin get wet; if it does, pat it dry) with the short side facing you. Grill the salmon until the skin pulls away easily from the grates and the flesh is opaque around the edges, about 10 minutes.
6. Using tongs, lift a corner of the fillet and carefully insert a large metal spatula under the skin, lifting the piece as you go. Flip the salmon in one motion and cook for about 2 minutes for medium-rare or longer if you prefer it more done. Transfer the salmon to a platter, skin side up, and let it rest for 5 minutes.
7. Meanwhile, transfer the remaining sauce from the baking sheet to a small skillet and add 1/4 cup water. Bring to a simmer over medium heat, stirring and shaking the pan constantly, until the sauce begins to bubble around the edges and is heated through, 5–6 minutes. Stir in the remaining 1 tablespoon capers and pour the sauce into a small bowl. Using a sharp knife, cut the fish into 4 portions. Serve with the sauce.