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.

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.

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.

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.

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).

First, the salmon is cut into square portions to help absorb the marinade evenly. After soaking in a soy, sugar, and spice blend for about 90 minutes, the fish is placed on a grill tray and smoked ...