If necessary, clean and scale the salmon fillets. Pat dry thoroughly with paper towels and allow them to come to room temperature for 20–30 minutes.
In a small bowl, whisk together the Dijon mustard, maple syrup, and tamari to make the marinade.
Preheat the grill (broiler) on high and line a baking tray with baking paper or foil.
Place the salmon fillets skin-side up on the prepared tray.
Grill for approximately 3 minutes until the skin begins to crisp.
Remove the tray from the oven and carefully turn the fillets over.
Spoon the maple Dijon marinade evenly over the flesh of the salmon.
Return to the grill and cook for a further 5–10 minutes, depending on the thickness of the fillets.
The salmon is cooked when the flesh is opaque and flakes easily with a fork.
Allow the salmon to rest for 5 minutes before serving.
Serve with steamed vegetables, a fresh salad, brown rice, or quinoa.
