Japanese Style Grilled Salmon
- 2 lb Salmon Fillets
- 2 tbsp Grated Ginger, fresh
- 1 1/2 tbsp Honey
- 1 tsp Wasabi Paste
- 3 1/2 tbsp Tamari Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 2 1/2 tsp Spanish Signature Extra Virgin Olive Oil
- 1 Medium Lemon, juiced
Cut the salmon fillets into 4-5 pieces.
Heat up the grill while brushing the rack with olive oil to keep the salmon from sticking.
Mix all of the ingredients in a small bowl as the marinade (set aside 1/2 of it for use later).
Put the salmon on a plate, skin side down. Then drizzle half the marinade onto it. Let it marinate for 20 minutes.
Place the salmon on the hot grill, skin side down, and discard the used marinade. Let it grill for around 6 minutes. Turn it over and grill for another 6 minutes until the salmon turns slightly brown in most of the area except for the middle of it (keep the middle slightly raw).
Remove the salmon from the grill and put it skin side down on the plate. Spoon the marinade that was set aside over the top of the salmon. Remove the skin and serve warm.