- 1/4 cup soy sauce
- 6 tablespoons honey
- 1 garlic clove, minced
- 1 teaspoon ginger powder
- 1 teaspoon cornstarch
- 4 raw, boneless, skin-on salmon filets Olive oil Salt Pepper
Heat grill to 425.
In a small bowl, whisk together all glaze ingredients. Transfer to a small pot, and bring to a boil; immediately remove from heat and stir. Set aside, allowing sauce to thicken.
Brush salmon with olive oil, and season with salt and pepper. Grill skin-side-up for 10-14 minutes, depending on thickness. When fish is ready, it will let go. (If it’s sticking, give it another minute.) Turn and cook for another 5-7 minutes. For the last minute, baste fish, using half the glaze. Remove from grill, and baste with remaining glaze.