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.