- 1 & 1/2 pound wild salmon, cut into 4-5 pieces
- 1/4 cup shoyu
- 1/4 cup sesame oil
- 1 tbsp. maple syrup
- 2 tbsp. apple cider vinger
- 2 garlic cloves, peeled and minced
- 1 tbsp. ginger, peeled and minced
- 1/3 cup water
- 2-3 scallions, minced
Place salmon in a flat container or baking dish. Mix shoyu, sesame oil, maple syrup, vinegar, garlic, ginger and water, and pour over salmon. Marinate 25-35 minutes or overnight. The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil.
Place salmon pieces on the grill, flesh side down, on an angle for 3-4 minutes. Shift the salmon pieces 90 degrees (to get cross-hatch grill marks) and continue cooking 3-4 minutes (depending on the thickness of the fish). Serve with grilled vegetables. Serves four.