Honey Teriyaki Salmon
|Reduced-sodium soy sauce||1⁄4 Cup (4 tbs)|
|Chopped peeled ginger||1 Tablespoon (Fresh)|
|Fresh lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Skinless salmon fillets||1 Pound (4 Fillets, 1/4 Pound Each)|
1. Whisk together the soy sauce, ginger, honey, lemon juice, and garlic in a small bowl until the honey has dissolved; pour into a large zip-close plastic bag. Add the salmon, squeeze out the air, and seal the bag; turn to coat the salmon. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.
2. Remove the salmon from the marinade; transfer the remaining marinade to a small bowl.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the salmon and cook 5 minutes Turn the salmon, brush with the reserved marinade (discard any excess marinade), and cook until just opaque in the center, about 5 minutes more.