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  • Jefferson Adams
    Jefferson Adams

    Grilled Salmon with Honey Ginger Glaze (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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!

    Photo: CC--Stephen GumIngredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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