Maggie Green’s Kentucky Honey–Lime Grilled Salmon
For grilling, choose a piece of fresh fish about 1 to 1½ inches thick. Whether using charcoal or gas heat, the fire should be medium high to high, and the grill preheated. To prevent sticking, use a hot, well-oiled grill. To oil the grill grate, soak the edge of a dish cloth or a small towel in vegetable oil. Pinch the oiled towel with a set of tongs and rub the grill grates, applying the oil evenly across the grill.
To cook the fish, put its more attractive side, also called the “presentation side,” down on the grill. An audible sizzle indicates the grill is hot enough. Once the fish is on the grill, leave it alone. Resist the temptation to poke, turn, or prod the fish while it’s cooking (close the top of the grill if this reduces the temptation, but most fish cooks adequately
with the lid open). Let it cook on the first side for at least half the cooking time, then turn the fish and finish cooking. In general, most boneless fish fillets cook in about 10 minutes per 1 inch of thickness.
In a bowl, combine the green onions, honey, lime juice, garlic, soy sauce, and pepper. Place the fish in a shallow glass baking dish. Pour the marinade over the fish fillets. refrigerate for at least 1 hour.
Preheat the grill to medium high. Grill over medium-high heat, allowing 10 minutes per inch of thickness, or until the fish starts to flake and appears opaque, not translucent.
2 minced green onions
¼ cup Kentucky honey
Juice of 2 limes
2 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce or tamari
½ teaspoon freshly ground black pepper
Four 6-ounce salmon fillets
to you by Amy Tobin
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