The salmon should flake easily with a fork and have an opaque, juicy center. Internal temperature should reach around 52–55°C (125–130°F) for perfect results.

Add the soy sauce, granulated sugar and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly.

24 ounces salmon fillets, skin removed Marinade and Sauce 1 cup sugar-free apricot preserves 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1/2 teaspoon ground ginger 2 tablespoons sesame ...

In a large resealable plastic bag, combine ginger, garlic powder, soy sauce, orange juice, honey and green onions; mix well. Add salmon. Refrigerate 15 to 30 minutes (for a stronger flavor).

Place plank on grill, close lid and heat for about three minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close lid and cook for 10-15 minutes until salmon is medium-rare.

Place wedges in a large bowl. In a separate small bowl, combine the sesame oil, ginger, garlic, soy sauce and sriracha. Whisk to combine and then drizzle over the cabbage wedges.

Mix the olive oil, 3 tbsp toasted sesame oil, rice vinegar, soft brown sugar, soy sauce, garlic and 1 tbsp ginger together in a large bowl. Place the single or 4 individual pieces of salmon fillet ...

Makes: 4 salmon sticks / Preparation time: 25 minutes / Total time: 45 minutes This recipe is different, because the salmon is cut into long, 1-inch wide pieces and then skewered.

Lightly brush salmon with oil and season with salt and pepper. Cook on hot grill to desired doneness, 5 to 8 minutes on each side, depending on thickness of filet.

Marinating salmon fillets in a simple, uncooked marinade using miso, mirin, ginger and a few other ingredients results in a wonderful grilled salmon dish with subtle Asian flavors. Most of the ...

Plank-Grilled Sweet Soy Salmon Author: 10tv.com Published: 12:52 PM EDT March 11, 2015 Updated: 12:54 PM EDT March 11, 2015 From Giant Eagle by Eating Well Ingredients ...