1. Rinse the salmon in cool water and pat dry with paper towels.
2. In a zip lock bag, mix together 1 tablespoon canola oil, honey, garlic, ginger, chives and soy sauce and shake a bit to mix.
3. Add the salmon fillets to the bag with the marinade and shake to coat. Refrigerate for about 2 hours to allow the flavors to get absorbed into the fish. If you do not have so much time, allow at least 15 minutes.
4. Heat a sauté pan over medium high heat. When hot, drizzle remaining canola oil and heat until it sizzles.
5. Remove the marinated fish fillets from the marinade and arrange in the pan.
6. Cook for about 4 minutes. You want the salmon to get a little crusty, but be careful not to burn. Turn the salmon over, turn heat to medium, and continue to cook for an additional 3 to 4 minutes or until done.
7. Use a spatula to lift the fillets from the pan and transfer to serving plate.
8. Serve with a salad on the side.
If the salmon is getting too done on the outside, remove to a microwavable plate and finish cooking in the microwave.
Salmon makes a perfect dinner fish. Salmon is packed with Omega-3 fatty acids, and should be a regular mealtime rotation. This Asian-inspired grilled salmon is a light and delicious way to enjoy this healthy fish. The salty soy sauce combined with the sweet honey, pungent ginger and garlic and herby chives makes for a marvelous flavor. Using a marinade rather than a sauce is a really great way to glaze the fish and pack in lots of flavors without spiking your blood sugar level.