Ingredients:
- 4 salmon fillets (6-8 ounces each)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 table spoons olive oil
- 3 cloves garlic, minced
- 1 table spoon fresh ginger, grated
- 1 table spoon fresh lemon juice
- 1 tea spoon sesame oil
- 1/4 tea spoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 green onions, sliced
- Sesame seeds for garnish
- Lemon wedges for serving
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Resealable plastic bag or shallow dish
- Tongs
- Basting brush
- Small mixing bowl
Directions:
- Prepare the Marinade and Glaze:
In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, ginger, lemon juice, sesame oil, and red pepper flakes (if using).
Reserve half of the mixture for glazing the salmon during grilling.
- Marinate the Salmon:
Place the salmon fillets in a resealable plastic bag or a shallow dish.
Pour the remaining marinade over the salmon, ensuring each fillet is well-coated.
Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Prepare the Grill:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.
Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.
- Grill the Salmon:
Oil the grill grates to prevent sticking.
Place the salmon fillets on the grill, skin side down, over direct heat.
Grill for 4-5 minutes per side, basting with the reserved honey soy glaze during the last few minutes of cooking, until the salmon is cooked through and has a nice char.
- Serve:
Remove the salmon from the grill and transfer to a serving platter.
Garnish with sliced green onions and sesame seeds.
Serve hot with lemon wedges on the side.
