Grilled Salmon

This past weekend was warm. Warm as in over 90 degrees each day. Cooking was not a high priority; I really didn't want to heat up my kitchen. It's on the first floor of the house and that is the cool floor. Grilling was my only other option. Who's going to notice if I heat up the outside by a fraction of a degree?

I know, I know: I need more pictures. But I was hot, tired, and sore so pictures weren't high on my list of priorities. I just wanted to make dinner and get it over with.

A couple of weeks ago, the local grocery store had sides of salmon on sale; welcome to the Pacific Northwest. We eat salmon like Maine eats lobsters. And salmon works well on the grill.

Grilled Salmon

1 fillet of salmon
1 tsp of orange juice (fresh squeezed is best)
1 tsp soy sauce
1/2 tsp honey
1/2 tsp canola oil

Spread the skin-side of the salmon with the canola oil; this side will be in contact with the grill. Mix the soy sauce and orange juice together and spread a little (1/4) of the sauce on the muscle-side of the salmon. Let sit for five minutes or so to marinate.

Heat the grill to a medium-low heat.

Mix the honey in the remaining sauce. Place the salmon on the grill, skin side down. Baste the muscle-side with the sauce. Grill for about 15 minutes, basting halfway through the cooking time.

Serve with rice or potatoes and a green vegetable.

I like the orange/soy/honey glaze on the salmon. The glaze prevents the salmon from drying out on the grill. Then the orange and soy really bring out the savoriness of the salmon while the honey helps highlight its natural sweetness.