Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off, about 1-inch thick
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60 ml) honey
  • 3 tablespoons (45 ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30 ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a bit of kick)
  • 1 tablespoon (15 ml) sesame oil
  • 1 green onion, thinly sliced (for garnish)
  • Sesame seeds (for garnish)
  • 1/2 teaspoon of corn starch mixed with 1 teaspoon of water

Instructions:

  1. Preheat the grill to medium-high heat (about 400°F/200°C). Clean and oil the grill grates to prevent sticking.
  2. In a small saucepan, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, red pepper flakes (if using), and sesame oil.
  3. Bring the glaze to a simmer over medium heat, stirring occasionally. Then add the corn starch mix until it thickens slightly, about 3-4 minutes. Remove from heat and set aside.
  4. Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with salt and pepper.
  5. Place the salmon fillets skin-side down (if using skin-on) on the preheated grill. Grill for 4-5 minutes, without moving, until the skin is crispy and releases easily from the grates.
  6. Carefully flip the salmon fillets and brush generously with the honey garlic glaze.
  7. Grill for another 4-5 minutes, basting with glaze every minute or so, until the salmon is cooked through and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal.
  8. Remove the salmon from the grill and transfer to plates. Garnish with sliced green onions and sesame seeds. Serve immediately.