Ingredients

1 inch piece ginger, peeled and grated (or minced finely)
1 tbsp+1 tsp honey
1 tbsp soy sauce
1/2 tbsp sesame oil
1 tsp apple cider vinegar
optional: a few drops of tabasco, sriracha, or hot sauce (or replace sesame oil with chili oil)

12oz salmon (preferably wild)

Method

1. Preheat barbecue (bbq) to 300-350°F (medium heat).
2. Mix grated ginger, honey, soy sauce, oil, vinegar, and optional spice in a small bowl using a fork or small whisk.
3. Spread half of the marinade over one side of the salmon using a spoon or a marinade brush.
4. Spray a grilling pan with non-stick spray and place onto the heated bbq grill.
5. Place salmon marinade side down onto the grilling pan. Spread the remaining marinade over the exposed side of salmon.
6. Close the lid of the grill. Cook for 10 minutes, flipping halfway through (*cooking time will depend on the thickness of your salmon). Rest salmon for a few minutes before eating.

Notes:

1. You can also cook the salmon on a soaked cedar plank. This website has easy to follow instructions on how grill using this process.
2. If you don’t have or eat honey, use a liquid sweetener of your choice. Maple syrup, rice malt syrup, agave nectar, and coconut nectar are classic substitutes.
3. Rice vinegar is a great substitute for apple cider vinegar in this recipe if you have it on hand.
4. I enjoyed this salmon with a grilled peach salad. Grilled peaches work really well with this salmon since the have the same cooking time.
5. If you have leftovers, try adding them to a macro bowl like the one I mentioned in my recipe for beet, cabbage, and carrot slaw.