# What You’ll Need:
→ Marinade
01 - 3 tablespoons honey
02 - 2 tablespoons low-sodium soy sauce
03 - 1 ½ tablespoons freshly grated ginger
04 - 2 cloves garlic, minced
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon olive oil
07 - ½ teaspoon freshly ground black pepper
→ Fish
08 - 4 salmon fillets, skin-on, approximately 6 ounces each
09 - 1 tablespoon olive oil, for brushing
10 - ½ teaspoon sea salt
→ Garnish
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - 1 lemon, cut into wedges
# Step-by-Step Guide:
01 - Combine honey, soy sauce, grated ginger, minced garlic, rice vinegar, olive oil, and black pepper in a bowl and whisk until blended.
02 - Place salmon fillets in a shallow dish or resealable bag and pour marinade over them. Ensure all fillets are evenly coated. Refrigerate for a minimum of 20 minutes, up to 1 hour for enhanced flavor.
03 - Heat grill to medium-high and oil grill grates or brush salmon with olive oil to prevent sticking.
04 - Remove fillets from marinade, allowing excess to drip off, then season with sea salt.
05 - Place salmon on grill skin-side down and cook for 4 to 5 minutes. Flip carefully and grill another 3 to 4 minutes until cooked through and flaky.
06 - Transfer salmon to plates, garnish with chopped cilantro or parsley, and accompany with lemon wedges.
