In a bowl, mix the tamari sauce, dark brown sugar, filtered water, Dijon mustard, and avocado oil. Stir until fully combined. The sugar will dissolve somewhat, giving you a sticky-sweet marinade.

Place your salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring it’s fully submerged. Seal the bag or cover the dish and refrigerate for at least 30 minutes. This step allows the fish to absorb all those amazing flavors.

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent the fish from sticking. You want a nice sear on the salmon to develop beautifully when it cooks.

Remove the salmon from the marinade and discard any excess liquid. Place the fillets skin-side down on the grill. Close the lid and grill for about 6-8 minutes per side, depending on the thickness of your fish. You’ll know it’s ready when it flakes easily with a fork.

Before serving, sprinkle garlic granules, sea salt, lemon zest, and cracked black pepper on top. This will amplify the flavors and add a beautiful finish.

Remove the salmon from the grill, let it rest for a couple of minutes, and then plate it up. Pair it with your favorite sides, and watch friends and family rave about the dish.