We tend to grill salmon weekly now that grilling season is upon us. One of the secrets to success we've discovered is to use a grill mat. It allows the fish to cook without sticking to the grill. You still end up with grill marks but don't loose half of your fish when it falls apart on the grill. This is particularly important with a recipe like this that includes honey. Honey will caramelize and fuse to the grill leading to a sticking disaster.
Since our friend first sent us a grill mat we've never had a sticking disaster. They are reusable but eventually wear out. We are one grill mat # 5! LOL
This recipe was originally to be cooked on a cast iron skillet on the stove. I thought it would lend itself nicely to the grill and I was right.
From start to finish it takes about 20 minutes - plus it tastes amazing. Win, win.
Enjoy!
Soy Ginger Salmon
3 tablespoonslow-sodium soy sauce
1 tablespoon rice vinegar
2 cloves< garlic minced (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 teaspoon honey
1/2 teaspoon garlic-chili paste (sriracha), or 1/4 teaspoon red pepper flakes
1 pound< skin-on salmon fillet at room temperature, cut into 3–4 portions
2 teaspoons extra-virgin olive oil
Chopped green onions for serving
Toasted sesame seeds for serving
Heat your grill to 375 degrees.
In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot grill. Let cook for about 3 minutes, flip. Brush with glaze. Close the BBQ lid and cooking until done (we cooked it another 4 minutes but the time will depend upon the thickness of the salmon fillet).
Remove from the BBQ when done. Tent with foil and allow the salmon to rest for 5 minutes.
Serve topped with the reserved glaze, green onions, and toasted sesame seeds.