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Ginger-Glazed Salmon

Created by acerast on February 22, 2013

Step 1: For even cooking, choose salmon fillets that are similar in size and thickness. We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
Step 2: In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved. Stir in ginger and garlic.
Step 3: Place salmon in a glass casserole or plastic, resealable bag. Pour marinade evenly over each piece of salmon.
Step 4: Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.)
Step 5: Remove the salmon from the marinade and transfer to a plate.
Step 6: Pour marinade in a saucepan and reheat to boiling.
Step 7: Lightly brush oil on both sides of each piece of fish.
Step 8: Grill fish flesh side down first, about 6 minutes, basting with marinade.
Step 9: Turn and grill skin side, basting again.
Step 10: Fish that is 1-inch thick should only take 10-12 minutes to cook. Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. If it is opaque white and the fork meets no resistance then it is fully cooked.