2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger (I’ve used ground ginger powder in a pinch, though fresh tastes better)
4 center-cut salmon fillet (you could cut a one-pound fillet yourself, but I just have the fish monger do it for me at the counter)
1 teaspoon toasted sesame seeds
This recipe is modified from an EatingWell.com recipe.
Whisk soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes (I’ve gone up to overnight without issues). Reserve the remaining sauce.
We use a Non-Stick BBQ Grill Rack, but if you wanted more flavor, feel free to use a cedar plank. Place the salmon skin side down on the Grill Rack or cedar plank (If using a grill rack, the skin will stick. If you want to keep the skin, oil the rack first) and discard the marinade. Cook for about four to six minutes, feel free to flip once. Drizzle with the reserved sauce and garnish with sesame seeds.
With a side of cous-cous and a salad or peas, this is a wonderfully filling summer meal. It’s light enough to not be overwhelming. The flavor is sweet and sour and salty and really brings out the flavor of the salmon. I will really miss this dish come January!