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.

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.

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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).

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 ...

You could also serve this with a miso-dressed salad for a very rounded meal. Ginger-citrus grilled salmon Serves 2-3 Recommended ...

1/2 teaspoon freshly ground black pepper Directions Adjust an oven rack to the middle position and preheat the oven to 425°F. Toss the vegetables with the canola oil and 3/4 teaspoon of the salt ...

1/2 cup chopped cilantro, loosely packed Combine ginger, honey, garlic, light soy sauce and 4 tablespoons olive oil in a blender. Blend on high for 1-2 seconds, until well blended.

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.