A simple marinade of soy, ginger, and honey enhances the salmon and can be prepared indoors on a grill pan or outside on the grill.
- 4 6–oz skin-on salmon fillets (1 per serving)
- 1 Tablespoon soy sauce*
- 2 teaspoons honey
- 1 teaspoon ginger paste or 1 teaspoon fresh ginger peeled and minced
- 2 Tablespoons olive oil
- 1/2 lemon cut in quarters
- Marinade. Whisk the soy sauce, honey, ginger, and olive oil in a small bowl. Place salmon on a plate skin side down, pour marinade over pieces and sit on the counter for 15 – 30 minutes.
- Cook Salmon:
- A. Indoors on a Grill Pan: Bush grill pan with olive oil. Place fish skin side down on the grill pan and cook for 8 – 10 minutes. Turn and cook an additional 2– 5 minutes. This skin side can take more heat than- the flesh side, so I do the skin side first. Salmon is done when the flakes separate easily, and the flesh inside is semi-translucent in the center.
- B. Grilling Outdoors – Preheat the outdoor grill to 400°. Place salmon filets skin side down in a well-greased basket and cook for 5 minutes per side or until the flakes separate easily and the flesh inside is semi-translucent in the center.
- Serve. Place fillets on a platter and serve with lemon wedges.
* Gluten-free diet – use gluten-free soy sauce; Paleo diet – use coconut aminos; SCD use grain-free tamari
- Prep Time: 30
- Cook Time: 15
- Category: Fish & Seafood
- Method: Grill
- Cuisine: Asian
Keywords: Asian, Lenten Meal, Meatless Fridays Dinner, Pescatarian