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Grilled Salmon with Honey Ginger Glaze (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts!
- 4 salmon fillets, about 1 pound
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup water
- ¼ cup olive oil
- 1 teaspoon fresh ginger, shredded
- dash of lemon pepper
- dash of garlic powder
- dash of onion powder
- dash of salt
- 1 teaspoon Sriracha hot sauce
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Heat grill to medium-high. Lightly oil grill grate.
Remove the filets to a plate and discard the marinade.
Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.
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