Prepare the marinade by whisking lemon juice, garlic, mustard, honey, and paprika until smooth, ensuring the flavors are evenly blended before applying to the fish.
Pat the salmon dry, brush with olive oil, season with salt and pepper, then coat with marinade and allow it to rest briefly for flavor absorption.
Preheat the grill properly to medium-high heat and oil the grates so the salmon cooks evenly without sticking.
Place salmon skin-side down and cook without moving it, allowing the skin to crisp and protect the flesh from direct heat.
Flip carefully and cook until just done, checking for flakiness to avoid overcooking and dryness.
Remove from heat, let it rest briefly, then garnish and serve for the best texture and flavor.
