Grilled Salmon with Ginger

Instructions

1. 1

   Prepare the ginger-soy glaze by whisking together minced ginger, soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a small bowl until well combined. Set aside.

   Tip: Make the glaze while your grill preheats to save time.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates lightly with oil to prevent sticking.

   Tip: Clean grates ensure beautiful grill marks and prevent the salmon from tearing.

3. 3

   Pat the salmon fillets dry with paper towels, then brush both sides lightly with olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Dry fish grills better and allows the seasoning to adhere properly.

4. 4

   Place salmon fillets skin-side up on the hot grill. Cook for 5-6 minutes without moving them, allowing a light crust to form on the flesh side.

   Tip: Resist the urge to flip early; this develops better flavor and texture.

5. 5

   Carefully flip the fillets to skin-side down using a spatula. Brush the top side generously with the ginger-soy glaze.

   Tip: The glaze will caramelize slightly, creating an incredible flavor profile.

6. 6

   Cook for another 4-5 minutes until the salmon is cooked through and flakes easily with a fork. Apply a second coat of glaze in the final minute of cooking.

   Tip: The internal temperature should reach 145°F for perfectly cooked salmon.

7. 7

   Transfer the salmon to a serving platter and squeeze fresh lime juice over each fillet.

   Tip: The lime brightens the rich ginger flavors beautifully.

8. 8

   Garnish with sliced green onions and sesame seeds. Serve immediately with any remaining glaze on the side.

   Tip: Presentation is key; the vibrant garnishes make this dish restaurant-quality.