Grilled Salmon with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat grill to medium-high heat and preheat oven to 425°F. Toss sweet potato wedges with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Start sweet potatoes first so they finish around the same time as the salmon.

2. 2

   While potatoes roast, prepare the glaze by whisking together orange juice, minced ginger, soy sauce, honey, and minced garlic in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened, then remove from heat and set aside.

   Tip: The glaze will continue to thicken as it cools, so don't overcook it.

3. 3

   Pat salmon fillets dry with paper towels and brush the skin side with 1 tablespoon olive oil. Season the flesh side with salt, pepper, and fresh thyme.

   Tip: Drying the salmon helps it get a better sear and prevents sticking on the grill.

4. 4

   Place salmon skin-side down on the preheated grill grates. Grill for 5-6 minutes without moving, then carefully flip and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Don't flip the salmon too early; let the skin crisp up for better texture.

5. 5

   During the last minute of cooking, brush the top of each salmon fillet generously with the citrus-ginger glaze.

   Tip: Brush the glaze at the end to prevent it from burning on the high heat.

6. 6

   Transfer salmon to serving plates and arrange roasted sweet potato wedges alongside. Drizzle any remaining glaze over the salmon and garnish with fresh lemon slices and additional fresh thyme if desired.

   Tip: Serve immediately while the salmon is still warm and the glaze is glossy.